Garlic Steak and Potato Foil Packs is a simple summertime meal. The result is something scrumptious, full of buttery, garlicky taste.
They provide a quick and easy meal whether you’re at home or on the road, and can be prepared on the grill, over a campfire, or in the oven.
Garlic Steak and Potato Foil Packs in a foil package cooked over a fire or grill is a simple and delicious meal!
To make Garlic Steak and Potato Foil Packs
You’ll need the following ingredients:
Steak: It’s critical to pick a cut that stays soft when cooked in this manner. Top sirloin is my favorite for cut foil packets and is what I normally use when making these.
Potatoes: I use fingerling or baby potatoes, as well as smaller Yukon Golds. I like them over others since they don’t require peeling and are quicker/easier to prepare.
Olive oil: This is my favorite oil for this recipe, but feel free to substitute any other vegetable oil you have on hand.
Garlic: Double the quantity of garlic used for a more powerful garlic taste.
Bacon and/or grated cheddar cheese: Before closing the packets, toss in some chopped bacon and/or grated cheddar cheese to make the potatoes more luxurious.
Vegetables: Green peppers, asparagus, or green beans can be cooked alongside the steak and potatoes in foil packets if desired.
How To Make Garlic Steak and Potato Foil Packs?
Step 1: One important caveat: before putting the potatoes in the foil packages, I highly recommend par-boiling them for 5 minutes.
Step 2: When the potatoes have cooled enough to be handled, combine them with the rest of the ingredients (except for the butter).
Chopped fresh parsley:
Step 3: Separate into four equal-sized sheets of aluminum foil.
If you’re going to cook over an open fire, double up on foil or use heavy-duty foil.
Step 4: You may bake them, grill them, or even cook them over a campfire.
Here’s how to properly fold the foil packets:
- Pinch to seal
- Fold down the seam
- Into a triangle, fold open the edges
- Collect broad foil edges in the middle
Tips from the Kitchen
Be cautious when you rip open the aluminum foil. It will be really steamy when you open the packets since there is so much liquid inside. Make sure to separate them on plates or a sheet pan before you begin opening them. Even while camping, you should never open or eat from a foil packet while sitting on the ground.
Please keep in mind that this is intended to be used as a quick/easy supper or for camping, not as a method for cooking the ideal steak. I feel that the perfect steak is only accomplished when you cook a steak by itself and can focus completely on attaining the right doneness in your meat. This dish remains one of my favorites because of its convenience and simplicity, but it is not a recipe for properly cooked steak.
Frequently Asked Questions
What are the best steak cuts for this dish?
It’s critical to pick a cut that stays soft when cooked in this manner.
Top sirloin is my favorite cut for foil packets, and it’s what I normally use when I make them. However, cuts like ribeye or porterhouse work well as well. They are, however, less slim!
What to do if the potatoes aren’t fully cooked?
If your steak is done before your potatoes (this can happen for a variety of reasons; it is less probable if you parboil the potatoes), carefully take the steak from the foil packets and lay it on a platter, covering it with fresh foil to rest. Cook the potatoes until they are tender.
Pre-boiling the potatoes is a must. It’s a little extra work, but it’s well worth it to prevent tough meat and undercooked potatoes.
How to Make in advance
You may prepare them in advance, but the potatoes won’t stay fresh for long.
They are best made ahead of time between 4 and 6 hours before you want to cook them. They’re perfect for putting together in the comfort of your own home and then bringing in a cooler to cook and enjoy when you get to your campground.
Suggestions for serving
This is without a doubt one of our favorite summer dinners. We’re absolutely loving this with fresh green beans from the garden, either as a green bean salad or as quickly sautéed green beans.
We don’t generally add extra carbs because the foil packages contain potatoes.
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My name is Natasha and I am the owner of nodashofgluten.com, a blog dedicated to all kinds of recipes. On my website, you can find classic dishes, vegetarian delights, creative snacks, Gluten-free recipes, and desserts – all proving that cooking isn’t as hard as it seems! With easy-to-follow instructions and tips on how to make your meals even better, I strive to help everyone become master chefs in their own kitchen. Come join me at nodashofgluten.com for some delicious fun!