Foil-packaged Garlic-butter steak and potatoes is a simple summertime meal. This an easy and quick recipe with a scrumptious, full of buttery, garlicky taste that can be prepared at home or on the road, and can be prepared on the grill, over a campfire, or in the oven.
1 tbsp olive oil
1 onion peeled, halved, and then thinly sliced
1 ½ lbs steak sirloin is my favorite cut
1 lb baby potatoes cut into ½ inch pieces (halved or quartered)
2 tbsp chopped fresh parsley
2 tbsp butter cubed
1 tbsp Italian seasoning
salt and pepper to taste
1 tbsp minced garlic or more to taste
Parboil the potatoes (strongly advised):
Cook the sliced potatoes for 5 minutes in a saucepan of boiling, salted water. Drain immediately and transfer to a large mixing bowl. Allow it to sit for 10 minutes or until cool enough to handle.
Make the foil packets as follows:
Preparing the steak: Cut the meat into bite-sized pieces (2.5 – 3 inches for well done, 3 – 4 inches for medium, and 5 inches for rarer steak). Marinate it if desired.
Combine the following ingredients: In a large mixing bowl, combine the steak, potatoes, onion, olive oil, parsley, garlic, Italian seasoning, salt, and pepper.
Assemble the foil packets: Lay out four 12-inch sheets of aluminum foil. Divide the meat and potatoes evenly between the foil sheets’ middles. Fold the foil over the steak and potatoes and cover tightly.
Cook the foil packs as follows:
On the grill/fire: Cook the foil packets for 8-10 minutes on each side, or until the potatoes are cooked (precise grilling time may vary based on the type of foil used, specific oven temperature, amount of steak, and so on!). I recommend using an oven thermometer to check the steak after around 10 minutes to see how much longer it needs!)
Place the packets on a 2-inch bed of coal if you’re cooking them over an open fire without a grilling rack.
In the oven (425 degrees F), bake the steak foil packets for around 20 minutes, or until done to your preference (precise baking time may vary based on the type of foil used, exact oven temperature, size of the steak, and so on!). I recommend using an oven thermometer to check the steak after approximately 15 minutes to see how much longer it needs to cook!). If you want the steaks to be charred, open the packets and broil for 1-2 minutes toward the end.
Open the sachets with caution – hot steam and fluids await!
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.
More flavor: 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.
Best steak cuts: 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!
Keywords: Garlic Steak and Potato Foil Packs