DELICIOUS steak and potatoes seasoned with garlic and herbs, then cooked inside foil packets. This easy foil packet recipe can be cooked on the grill OR in the oven. Perfect for a family dinner or a backyard get-together.
Perfectly tender, garlicky and juicy steak bites and potatoes prepared in foil packets. 30-minute meat-and-potatoes dinner can’t get easier than this!
Remember that recipe for Garlic Herb Grilled Potatoes in Foil? THAT is what drove me to THIS! To this melt-in-your-mouth, flavorful, hearty meal.
It’s also great with chicken, but we’ll discuss that in another recipe post, m’kay?
Moving right along…
HOW TO PREPARE STEAK AND POTATO FOIL PACKS
I tested this steak and potato foil packs recipe with flank steak, ribeye, and top sirloin. In my world, top sirloin worked best for these foil packs. It works with the other two, as well, but top sirloin won because it’s a good steak for grilling and it has more flavor.
Secondly, the potatoes. Potatoes will take longer to cook than steak. For that reason, I have a couple of suggestions:
ONE: Precook or parboil the potatoes. See recipe notes.
-OR-
TWO: Don’t precook the potatoes, but cut them up to about ONE inch cubes. Also try to use mini Yukon gold potatoes because they work best with the cook time.
GRILLING STEAK AND POTATO FOIL PACKS
Before we take these foils to the grill, we will need to chop up the steak and potatoes, and combine it all in a bowl together with some garlic, herbs, and olive oil. If time allows, I suggest to let the meat and potatoes marinate in the fridge for 30 minutes. Then, remove from fridge and set on the kitchen counter for 15 minutes while you preheat the grill.
- Cut out 4 large pieces of foil and divide steak and potatoes between all sheets of foil. Wrap tightly and grill for 10 minutes per side OR preheat oven to 450 and cook for 20 minutes, or until potatoes are tender and internal temperature of steak reaches at least 140F.
- If you want a nice char on the steak, open up the packets and pop them under the broiler for a couple minutes, then serve.
- For a rare or medium-rare steak, I suggest cutting the steak into larger pieces because, as stated before, the potatoes need more time to cook. If you like a well done steak, cut the steak into 1-inch pieces.
That’s all, friends! Super easy, right? I personally love foil dinners because they are easy to make, and are packed with flavor. You can also get dinner on the table in a flash with almost zero cleanup, which is my favorite part.
MORE FOIL PACK DINNER IDEAS:
- Surf and Turf Foil Packs
- Chicken and Rice Fajitas in Foil
- Grilled Peach Glazed Pork Tenderloin Packet with Potatoes
- Grilled Barbecue Chicken and Vegetables in Foil
- Shrimp Foil Packets with Broccoli and Rice
ENJOY!
Garlic Herb Steak and Potato Foil Packs
Ingredients
- 1.5 to 2 pounds top sirloin steak, cut into 2-inch pieces
- 1 pound mini Yukon gold potatoes, cut into 1-inch pieces
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ¼ teaspoon fresh ground pepper
Instructions
- In a large bowl combine steak, potatoes, oil, garlic, thyme, rosemary, salt and pepper.
- Cover and set in the fridge for 30 minutes.
- Take out from fridge and set on the counter for 15 minutes.
- Cut out 4 large foil sheets, about 12×12 in size.
- Divide steak and potatoes between the sheets of foil.
- Preheat grill to HIGH.
- Wrap foils tightly around the steak and potatoes and seal it all together.
- Transfer foil packets to the grill and grill over high heat for 10 minutes PER SIDE.
- Preheat oven to 450˚F.
- Wrap foils tightly around the steak and potatoes and seal it all together.
- Cook for 15 to 20 minutes, or until internal temperature of steak reaches about 135˚F and potatoes are tender.
- If you want a nice char on the steak, open up the packets and pop them under the broiler for a couple minutes, then serve.
Video
Notes
- Precook or parboil the potatoes. To parboil small potatoes, you’ll need to place the potatoes in a pot with cold water and bring to a boil. Turn down heat to a simmer and cook for about 5 minutes. Drain and let cool for a minute or two, then cut and continue with the recipe.
- OR, don’t precook the potatoes, but cut them up to about 1-inch cubes. Also try using mini Yukon gold potatoes because they work best with the cooking time.
- For a rare or medium-rare steak, I suggest cutting the steak into larger pieces because, as stated before, the potatoes need more time to cook. If you like a well done steak, cut the steak into 1-inch pieces.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
My husband and I both enjoyed this. The flavor was very good and clean up was a breeze. Would make this again.
My husband loved this dish. I did change one thing. I marinated my steak in Dale’s marinade for 2 hours before slicing and cooking. Thank you so much. I was going crazy trying to come up with new ideas for hubby.
Delicious boyfriend and daughter loved it!
That’s great! I’m very happy you enjoyed it! Thank YOU! 🙂
What would you suggest if we wanted to do this in the oven?
Hi!
Preheat oven to 450F.
Wrap foils tightly around the steak and potatoes and seal it all together.
Cook foils for 20 minutes on a baking sheet, or until internal temperature of steak reaches 140F and potatoes are tender.
If you want a nice char on the steak, open up the packets and put under the broiler for a couple minutes, then serve.
The instructions for oven preparation are also included in the recipe card above, if you want to use that for future reference.
could I freeze these to take camping