Steak and Potato Foil Packets
These savory steak and potatoes foil packets are made with juicy sirloin steak bites and tender potatoes seasoned with garlic and herbs. It's an easy family dinner that's perfect for grilling, camping, or the oven!
Servings: 4 serves
Equipment
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 freshly ground black pepper
Instructions
- Marinate the steak and potatoes. In a large bowl, combine the steak pieces, diced potatoes, oil, garlic, thyme, rosemary, salt, and black pepper. Cover and refrigerate for 30 minutes.
- Prep for grilling. Remove from the fridge and set on the counter for 15 minutes. Cut out four large foil sheets, approximately 12 inches by 12 inches in size. Divide the steak and potatoes between the sheets of foil.
TO GRILL
- Prep the grill. Preheat the grill to HIGH.
- Cook. Wrap the foils tightly around the steak and potatoes, sealing them together. Transfer the foil packets to the grill and cook over high heat for 10 minutes PER SIDE. Remove from heat, carefully open up the packets away from your face, and enjoy.
OVEN METHOD
- Prep. Preheat the oven to 450˚F. Wrap the foils tightly around the steak and potatoes, sealing them together.
- Cook. Put the foil packets on a baking sheet and transfer them to the oven. Cook for 15 to 20 minutes, or until the internal temperature of the steak reaches about 135˚F and the potatoes are tender.
- Broil (optional). For a nice char on the steak, open the packets and place them under the broiler for a couple of minutes, then serve.
Notes
FOR THE POTATOES
Potatoes take longer to cook than steak. For that reason, I have a couple of suggestions:
- Precook or parboil the potatoes. To parboil small potatoes, place them in a pot filled with cold water and bring to a boil. Reduce the heat to a simmer and cook for approximately 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, as I suggest in the written recipe. Additionally, consider using mini Yukon gold potatoes, as they are best suited for 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 prefer a well-done steak, cut the steak into 1-inch pieces.
Nutrition
Serving: 1Foil Pack | Calories: 400kcal | Carbohydrates: 20g | Protein: 40g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 100mg | Sodium: 684mg | Potassium: 1093mg | Fiber: 2g | Sugar: 0g | Vitamin C: 23mg | Calcium: 60mg | Iron: 4mg
