If you’re looking for a meal that perfectly balances smoky, tender steak with comforting, crispy potatoes cooked right together, then this Grilled Steak and Potato Foil Packs Recipe is exactly what you need. It’s incredibly simple, combines rich flavors, and makes cooking (and cleaning up) a breeze—perfect for gatherings or a cozy weeknight feast. Plus, the foil packs keep everything juicy and flavorful while allowing all the ingredients to cook evenly. Get ready to impress yourself and anyone lucky enough to join you at the table with this delightful, hands-on dining experience.
Ingredients You’ll Need
The magic of this recipe lies in its straightforward, yet essential ingredients that each bring something vital to the table — from savoriness to texture and a pop of color. Here’s what you’ll need to create this delicious dish that cooks up with minimal effort and maximum flavor.
- 1 1/2 lbs sirloin steak, cut into 1-inch pieces: Choose a tender cut for juicy, flavorful bites.
- 1 lb baby potatoes, quartered: Their small size cooks evenly alongside the steak and offers creamy texture.
- 3 tablespoons olive oil: Helps everything roast beautifully while adding richness.
- 4 cloves garlic, minced: Infuses the packs with aromatic, savory depth.
- 1 teaspoon onion powder: Enhances savory undertones without overpowering.
- 1 teaspoon paprika: Adds a subtle smoky sweetness and vibrant color.
- Salt and pepper, to taste: Essential for seasoning and bringing all the flavors together.
- Fresh parsley, chopped (for garnish): Adds a fresh, bright finish to the dish.
- 4 large sheets of aluminum foil: The cooking vessels that make this recipe both simple and mess-free.
How to Make Grilled Steak and Potato Foil Packs Recipe
Step 1: Prepare Your Cooking Environment
Start by heating your grill to medium-high or preheating your oven to 425 degrees Fahrenheit (220 degrees Celsius). This ensures your steak and potatoes cook evenly and develop those irresistible roasted flavors.
Step 2: Combine Steak and Potatoes
In a generously sized bowl, toss together the sirloin steak pieces and quartered baby potatoes. This is where your future meal starts coming to life as these ingredients mingle.
Step 3: Season Everything Thoroughly
Add the olive oil, minced garlic, onion powder, paprika, salt, and pepper to the bowl. Toss everything together carefully until each chunk of steak and potato is evenly coated. This seasoning blend is the heart of your foil packs, delivering bold flavor in every bite.
Step 4: Assemble the Foil Packs
Divide your steak and potatoes equally among the four foil sheets. Fold the foil tightly around the ingredients to create sealed packets that trap heat and steam, helping to tenderize the steak and soften the potatoes beautifully.
Step 5: Cook to Perfection
Place the foil packs directly on your grill grates and cook for about 10 to 12 minutes per side. Using an oven? Bake the foil packets for 20 to 25 minutes. Keep an eye out for tender potatoes and steak cooked just the way you like it.
Step 6: Finish and Garnish
Carefully open your foil packets — steam will escape quickly, so go slow! Sprinkle chopped fresh parsley over the top for a burst of color and a fresh, herbaceous note that complements the rich flavors inside.
How to Serve Grilled Steak and Potato Foil Packs Recipe
Garnishes
Aside from fresh parsley, feel free to add a squeeze of lemon juice or a dollop of sour cream to brighten the dish. A sprinkle of shredded cheese or some chopped green onions also works wonders to elevate each bite.
Side Dishes
These foil packs are a meal on their own but pairing them with a crisp garden salad, grilled seasonal vegetables, or a refreshing cucumber yogurt sauce makes dinner feel even more special and balanced.
Creative Ways to Present
Serve the foil packs directly on individual plates for a rustic vibe or carefully unwrap them tableside to release mouthwatering aromas and add a fun, interactive element to your meal. For gatherings, you can set a buffet-style station where everyone assembles their own foil pack before cooking.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in airtight containers in the refrigerator. They’ll keep well for up to three days, making them perfect for quick lunches or reheated dinners during a busy week.
Freezing
You can freeze uncooked foil packs for up to one month. Just prepare and seal the packs tightly, then place them in a freezer-safe bag. Thaw overnight in the refrigerator before grilling or baking.
Reheating
Reheat leftovers by wrapping them in foil and warming on a grill or in the oven at 350 degrees Fahrenheit until heated through, about 10-15 minutes. This helps maintain moisture and flavor without drying out the steak or potatoes.
FAQs
Can I use other types of steak for this recipe?
Absolutely! While sirloin is great for its balance of tenderness and flavor, cuts like ribeye or strip steak work well too. Just keep pieces roughly the same size to ensure even cooking.
What if I don’t have a grill? Can I cook this entirely in the oven?
Yes! The foil packs adapt perfectly to oven cooking. Bake them at 425 degrees Fahrenheit for about 20-25 minutes, turning once midway if you want even cooking, just like on the grill.
Are there any tips for making sure the potatoes cook through?
Use baby potatoes or quarter larger ones to speed up cooking. Also, cutting them into similar sizes and coating well with oil helps them become tender without burning.
Can I add vegetables to the foil packs?
Definitely! Bell peppers, onions, mushrooms, or zucchini make great additions. Just chop them into bite-sized pieces so everything cooks evenly.
How can I tell when the steak is done?
Cooking times may vary based on your grill heat and steak thickness. For medium-rare, aim for about 10-12 minutes per side on the grill. Using a meat thermometer and checking for 135°F internal temperature can guarantee perfect doneness.
Final Thoughts
This Grilled Steak and Potato Foil Packs Recipe is one of those wonderfully simple meals that packs serious flavor and keeps cooking fuss to a minimum. Whether you’re feeding a family or hosting friends, these foil packs bring everyone into the cooking and dining experience with no stress and lots of satisfaction. Give this recipe a try and enjoy a delicious, hearty meal that celebrates the beauty of grilled steak and roasted potatoes in harmony.
Print
Grilled Steak and Potato Foil Packs Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Description
This Grilled Steak and Potato Foil Packs recipe offers a delicious and easy way to prepare a hearty meal perfect for outdoor grilling or oven baking. Tender sirloin steak pieces are combined with quartered baby potatoes and seasoned with garlic, paprika, and onion powder, then cooked in foil packets to lock in flavor and moisture. Garnished with fresh parsley, these foil packs make for a convenient and flavorful dish ideal for family dinners or casual gatherings.
Ingredients
Steak and Potatoes
- 1 1/2 lbs sirloin steak, cut into 1-inch pieces
- 1 lb baby potatoes, quartered
Seasonings and Garnish
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- 4 large sheets of aluminum foil
Instructions
- Preheat the Grill or Oven. Preheat your grill to medium-high heat or your oven to 425°F (220°C) to ensure it is hot enough for cooking the foil packs evenly.
- Combine Steak and Potatoes. In a large bowl, place the sirloin steak pieces and quartered baby potatoes, preparing them for seasoning.
- Add Seasonings. Drizzle the olive oil over the steak and potatoes. Add minced garlic, onion powder, paprika, salt, and pepper. Toss all ingredients thoroughly to coat everything evenly with the seasoning mixture.
- Prepare Foil Packs. Divide the seasoned steak and potatoes evenly onto the four large sheets of aluminum foil. Fold and seal the foil tightly around the contents to form sealed packets, which will help steam and cook the food while trapping flavors.
- Cook the Foil Packs. Place the foil packets directly on the grill grates and cook for 10-12 minutes per side, turning carefully halfway through. Alternatively, bake the packets in the oven on a baking sheet for 20-25 minutes until the steak reaches your desired doneness and the potatoes are tender.
- Serve. Carefully open each foil packet—be cautious of escaping steam. Garnish the cooked steak and potatoes with fresh chopped parsley before serving for a fresh pop of flavor and color.
Notes
- For medium-rare steak, grill for 10 minutes per side; adjust cooking time as needed for preferred doneness.
- Baby potatoes can be substituted with fingerling potatoes if preferred.
- Ensure foil packets are sealed well to lock in moisture and flavors effectively.
- Cooking times may vary depending on grill heat or oven calibration.
- Leftover foil pack contents can be stored in the refrigerator for up to 2 days.
