Garlic Steak and Potato Foil Packs

These convenient foil packets combine incredible flavors with minimal cleanup. Whether you're camping under the stars or enjoying a backyard dinner, these savory packets deliver restaurant-quality meals without the fuss.

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Course: Main Course

Cuisine: American

Keyword: Steak, Potato, Foil Packs, Camping, Grilling, Outdoor Cooking

Prep Time: 15

Cook Time: 25

Resting Time: 5

Total Time: 40

Servings: packets

Calories: 510kcal

Equipment

Heavy-duty Aluminum Foil
Grill or Oven
Tongs
Mixing bowls

Ingredients

Main Ingredients

2 pounds sirloin steak cut into 1½-inch cubes
2 pounds baby potatoes quartered (red or yellow varieties work best)
3 tablespoons olive oil
6 cloves garlic minced (approximately 2 tablespoons)
2 tablespoons fresh rosemary chopped
2 tablespoons fresh thyme leaves
2 tablespoons butter cut into small pieces
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon salt or to taste
1/2 teaspoon freshly ground black pepper

Optional Ingredients

1 large red onion cut into chunks
2 bell peppers any color, cut into chunks
fresh parsley chopped, for garnish

Instructions

Preheat your grill to medium-high heat (approximately 400°F) or your oven to 425°F. Tear off four 12x18-inch pieces of heavy-duty aluminum foil and set them aside.
Place the quartered potatoes in a large bowl and toss with 1 tablespoon of olive oil, half the minced garlic, half the herbs, ½ teaspoon salt, and ¼ teaspoon pepper.
In a separate bowl, combine the cubed steak with the remaining olive oil, garlic, herbs, Worcestershire sauce, smoked paprika, salt, and pepper. Toss until each piece is thoroughly coated.
Divide the seasoned potatoes evenly among the four foil sheets, placing them in the center. Top with the seasoned steak cubes, distributing them equally. Add optional vegetables if using. Place small pieces of butter on top of each packet's contents.
Bring the opposite ends of the foil together over the food and fold them down, creating a tight seal. Then fold in the remaining sides to form a secure packet. Leave a small space for steam expansion.
Place the foil packs on the preheated grill or in the oven. Cook for 20-25 minutes, or until the steak reaches your desired doneness and potatoes are fork-tender. For medium steak, aim for an internal temperature of 145°F.
Carefully remove the packets from the heat source using tongs. Let them rest for 5 minutes before opening. Open the packets carefully, garnish with fresh parsley, and serve directly from the foil.

Notes

For extra insurance against leaks or tears, double-layer your foil, especially if cooking over an open campfire.

You can prepare the packets up to 24 hours in advance and keep them refrigerated, making them perfect for camping trips or busy weeknights.

For a healthier option, substitute sirloin with lean flank steak, replace regular potatoes with sweet potatoes, or add extra vegetables like zucchini, mushrooms, or asparagus.

Nutrition

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