Steak and Potato Foil Packs Recipe

Steak and Potato Foil Packs are a perfect meal for those who love hearty, flavorful dishes with minimal cleanup. These foil packs combine tender, juicy steak bites with perfectly cooked, seasoned potatoes for a complete meal that’s easy to make, whether you’re grilling outdoors or baking in the oven. The sealed foil locks in all the moisture and flavors, creating a satisfying and flavorful experience. This recipe is versatile, allowing you to add your favorite vegetables and seasonings to suit your taste. Ideal for busy weeknights, camping, or entertaining guests, this recipe is sure to become a family favorite.

Instructions

Step 1: Prepare the Ingredients

1. Preheat the Oven or Grill:
   • For Oven: Preheat to 400°F (200°C).
   • For Grill: Preheat the grill to medium-high heat (about 375°F to 450°F).
2. Slice the Potatoes:
   • Halve or quarter the baby potatoes, ensuring they are evenly sized so they cook uniformly. If using larger potatoes, make sure to cut them into small, bite-sized pieces.
3. Cut the Steak:
   • Cut the steak into 1-inch bite-sized pieces. Ribeye is ideal for its marbling, but you can also use sirloin, New York strip, or filet mignon, depending on your preference.

Step 2: Season the Steak and Potatoes

1. Combine Ingredients in a Bowl:
   • In a large mixing bowl, toss the steak pieces and potatoes with olive oil, minced garlic, thyme, rosemary, paprika, salt, and black pepper. Make sure everything is well-coated in the seasoning mix.
2. Add Vegetables (Optional):
   • If you’re adding vegetables like carrots, green beans, or bell peppers, toss them in with the steak and potatoes. This creates a balanced meal with added nutrition.

Step 3: Assemble the Foil Packs

1. Cut Foil Sheets:
   • Tear off 4 sheets of heavy-duty aluminum foil, each about 12-14 inches long. You’ll need enough space to wrap the ingredients securely.
2. Layer the Ingredients:
   • Divide the seasoned steak and potato mixture evenly among the four foil sheets, placing the mixture in the center of each sheet. Ensure there is an even distribution of steak, potatoes, and vegetables (if using) in each pack.
3. Add Butter:
   • Place 1 tablespoon of butter on top of each steak and potato mound. The butter adds richness and ensures that everything cooks up tender and flavorful.
4. Seal the Packets:
   • Fold the sides of the foil over the steak and potatoes, making sure to seal the edges tightly to prevent steam from escaping. Crimp the edges to create a secure seal. You want the packets to be tightly closed, but leave a little space inside for heat to circulate.

Step 4: Cook the Packets

1. Bake in the Oven:
   • Place the sealed foil packets on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the steak is cooked to your desired doneness and the potatoes are tender. If you prefer your steak more well-done, leave it in the oven for a few more minutes.
2. Grill Method:
   • Place the foil packets directly on the grill grates and cook for about 20-25 minutes, turning halfway through to ensure even cooking. Keep an eye on the grill’s temperature to avoid burning the steak or undercooking the potatoes.
3. Check for Doneness:
   • Carefully open one of the packets to check the doneness of the steak and potatoes. If the potatoes are not fork-tender or the steak needs more cooking, reseal the packet and cook for an additional 5-10 minutes.

Step 5: Serve the Foil Packs

1. Open the Packets:
   • Once cooked, carefully open the foil packets (be cautious of hot steam). The steak should be tender, and the potatoes soft and infused with the flavors of the herbs, garlic, and butter.
2. Garnish and Serve:
   • Garnish with freshly chopped parsley for a pop of color and freshness. You can also sprinkle on some shredded cheddar or Parmesan cheese for an extra cheesy finish.
3. Optional Toppings:
   • Serve with a dollop of sour cream or Greek yogurt and sprinkle with chopped chives or green onions. These additions elevate the flavor and add a creamy, tangy contrast to the richness of the steak and potatoes.
4. Enjoy:
   • Serve the steak and potato foil packs directly from the foil or transfer to plates. Pair with a simple green salad or crusty bread for a complete meal.

Tips for Success

• Cut Steak Evenly: For the best results, ensure the steak pieces are cut into even, bite-sized chunks. This ensures that everything cooks at the same rate.
• Par-cook Potatoes if Needed: If your potatoes are large or take longer to cook, consider microwaving or boiling them for a few minutes before adding them to the foil packs to ensure they cook through fully.
• Rest the Steak: After cooking, let the foil packets rest for 5 minutes before opening. This allows the juices to redistribute within the steak, ensuring it remains tender and juicy.
• Add Some Heat: For a spicier version, add a pinch of red pepper flakes or cayenne pepper to the seasoning mix. You can also drizzle hot sauce over the finished dish for extra heat.
• Make Ahead: These foil packs can be assembled ahead of time and refrigerated for up to 24 hours. This makes them perfect for meal prepping or a quick grab-and-go dinner.

Variations

• Cheesy Steak and Potato Foil Packs: Sprinkle shredded cheddar or mozzarella cheese over the steak and potatoes during the last 5 minutes of cooking for a cheesy twist.
• Garlic Parmesan Steak Foil Packs: Replace the rosemary and thyme with Italian seasoning, and add 1/4 cup of grated Parmesan cheese to the packets before sealing them. This creates a garlicky, cheesy flavor profile.
• Vegetarian Version: Substitute the steak with extra vegetables like zucchini, mushrooms, and cauliflower for a hearty, vegetarian version. You can also use plant-based meat alternatives if desired.
• Southwest Steak Foil Packs: Add 1 teaspoon of chili powder, 1/2 teaspoon of cumin, and 1/2 cup of canned black beans to the foil packs. Top with shredded cheddar cheese and serve with a dollop of salsa and sour cream for a Tex-Mex twist.
• Herb Butter Steak Foil Packs: Make an herb butter by mixing softened butter with fresh herbs like parsley, chives, and dill. Add a generous dollop to the steak and potatoes before sealing the foil for a rich, buttery flavor.

Storage and Reheating

• Leftovers: If you have leftovers, store the steak and potatoes in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, place the leftovers in a microwave-safe dish and heat in 30-second increments until warmed through. You can also reheat in the oven at 350°F (175°C) for 10-15 minutes.

Conclusion

Steak and Potato Foil Packs are a simple yet flavorful meal that brings together the best of savory, hearty ingredients in one convenient package. The combination of tender steak, perfectly seasoned potatoes, and the aromatic herbs creates a dish that’s sure to satisfy any appetite. Whether you’re enjoying these foil packs as a quick weeknight dinner or serving them at a backyard cookout, they’re a guaranteed hit. The recipe’s versatility allows you to customize the ingredients to your liking, making it a dish you’ll want to make again and again. So fire up the grill or heat up the oven and treat yourself to this mouthwatering meal!

Yield: 4

Steak and Potato Foil Packs Recipe

Print

Steak and Potato Foil Packs are a perfect meal for those who love hearty, flavorful dishes with minimal cleanup. These foil packs combine tender, juicy steak bites with perfectly cooked, seasoned potatoes for a complete meal that's easy to make, whether you're grilling outdoors or baking in the oven. The sealed foil locks in all the moisture and flavors, creating a satisfying and flavorful experience. This recipe is versatile, allowing you to add your favorite vegetables and seasonings to suit your taste. Ideal for busy weeknights, camping, or entertaining guests, this recipe is sure to become a family favorite.

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Prep Time 15 minutes

Cook Time 30 minutes

Ingredients

• 1 lb steak (sirloin, ribeye, or your preferred cut), cut into bite-sized pieces
• 1 lb baby potatoes, quartered
• 1 cup carrots, sliced (optional)
• 1 small onion, diced
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 1 tablespoon Worcestershire sauce
• 1 cup shredded cheese (optional)
• Fresh parsley (for garnish)

Instructions

1. Preheat Oven or Grill:
   If baking, preheat your oven to 400°F (200°C). If grilling, heat the grill to medium-high.
   
2. Prepare Foil Sheets:
   Cut four large pieces of aluminum foil (about 12x18 inches). Lay them flat on a clean surface.
   
3. Prepare the Steak and Potatoes:
   In a large bowl, combine the steak pieces, potatoes, carrots (if using), and onions. Add olive oil, garlic, smoked paprika, thyme, rosemary, salt, pepper, and Worcestershire sauce. Toss everything together until well coated.
   
4. Assemble the Foil Packs:
   Divide the steak and potato mixture evenly among the foil sheets, placing it in the center of each one.
   
5. Seal the Packs:
   Fold the sides of the foil over the steak and potatoes, then fold the ends tightly to seal the packets. Ensure they are completely sealed to prevent steam from escaping during cooking.
   
6. Cook:
   If baking, place the foil packs on a baking sheet and bake for 25-30 minutes, or until the potatoes are tender and the steak is cooked to your liking (cook longer if you prefer well-done steak). If grilling, place the packs directly on the grill and cook for the same amount of time, flipping halfway through.
   
7. Optional: Add Cheese:
   Carefully open each foil pack (watch out for steam) and sprinkle shredded cheese on top if desired. Close the packs and let them sit for a couple more minutes to melt the cheese.
   
8. Serve:
   Remove the foil packs from the oven or grill. Garnish with fresh parsley and serve hot.

Notes

• Steak Doneness: If you like your steak medium-rare, check the foil packs a few minutes early, as steak continues to cook slightly after being removed from heat.
• Add Veggies: You can easily add vegetables like bell peppers, zucchini, or mushrooms to the packs for more variety.
• Make Ahead: You can assemble the foil packs ahead of time and store them in the fridge until you’re ready to cook.