Steak and Mushrooms Foil Packs
Quick and delicious foil-pack dinner loaded with juicy steak bites and tender mushrooms.
Servings : 4 serves
Ingredients
- 1 pound top sirloin steak, cut into 2-inch cubes
- 8 ounces sliced mushrooms
- 3 cloves garlic, minced
- ⅓ cup low sodium soy sauce
- ¼ cup olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- salt and fresh ground black pepper, to taste
- crushed red pepper flakes, for garnish
- sliced green onions, for garnish
Instructions
- In a large bowl, combine the steak pieces, mushrooms, garlic, soy sauce, olive oil, basil, thyme, salt and pepper. Cover and set in the fridge for 15 to 30 minutes.
- Then, take the bowl from the fridge and set it on the counter for 15 minutes.
- Cut out 4 large heavy-duty foil sheets. If you don't have heavy-duty foil, you can just double up on regular foil.
- Divide the steak and mushrooms between the sheets of foil. Wrap the foils tightly around the steak and mushrooms and seal them together.
Grill Method
- Preheat the grill to HIGH.
- Transfer the foil packets to the grill and grill over high heat for 8 to 10 minutes per side, adjusting the time based on your preferred steak doneness. Use an Instant Read Meat Thermometer to poke through the foils and check on the steak's temperature.
- Remove from the grill and let stand for a couple of minutes. Carefully open up the foils, garnish with crushed red pepper flakes and green onions, then serve.
Oven Method
- Preheat the oven to 425˚F.
- Wrap foils tightly around the steak and mushrooms and seal it all together.
- Cook for 18 to 20 minutes or until the internal temperature of the steak reaches about 130˚F to 140˚F. Use an Instant Read Thermometer to check for doneness. Just poke through the foil with the thermometer and set it into one of the steak pieces.
- If you want a nice char on the steak, open up the packets the last 2 minutes of cooking and pop them under the broiler for a minute.
- Garnish with crushed red pepper and green onions, then serve.
Notes
- Marinating Time: Longer marination can enhance flavor and meat tenderness.
- Consistent Sizing: Cut the steak cubes uniformly for even cooking.
- Aluminum Foil: Opt for heavy-duty foil to prevent tears and leaks.
- Space: Leave a small space inside foil packets for better heat circulation.
- Check For Doneness: Use an instant-read thermometer for precise steak doneness.
- Mind the Grill: Watch for flare-ups if grilling, adjusting heat or packet placement if necessary.
- Rest Before Serving: Let packets sit for a few minutes after cooking to redistribute the juices.
- Add Variety: Add vegetables, like bell peppers or zucchini, to the packets.
- Storage: Store any leftovers in the fridge for up to 3 days.
- Serving Suggestion: Serve with rice, pasta, or a salad.
- Avoid Overstuffing: Don't overload the foil packets.
Nutrition
Calories: 292 kcal | Carbohydrates: 5 g | Protein: 28 g | Fat: 18 g | Saturated Fat: 3 g | Cholesterol: 67 mg | Sodium: 776 mg | Potassium: 632 mg | Fiber: 1 g | Sugar: 2 g | Vitamin C: 1.9 mg | Calcium: 43 mg | Iron: 3.2 mg
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.