These Garlic Steak and Potato Foil Packs are the perfect all-in-one meal, combining tender bites of steak, buttery potatoes, and a hint of spice from jalapenos. Topped with a rich garlic butter sauce and infused with the aromatic flavor of rosemary, this dish is ideal for grilling, baking, or enjoying around a campfire. It’s a versatile and satisfying recipe sure to impress!
Why You’ll Love This Recipe
One-Pack Wonder: A full, balanced meal in a single foil packet.
Customizable Heat: Jalapeños add a kick, but you can adjust or omit them to suit your taste.
Minimal Cleanup: Everything cooks in foil, leaving you with virtually no dishes to wash.
Versatile Cooking Methods: Perfect for grilling or baking, making it suitable year-round.
Make-Ahead Friendly: Assemble the packs in advance for a convenient weeknight dinner or camping meal.
Key Ingredients
Steak: Choose tender cuts like sirloin, ribeye, or tenderloin for juicy, flavorful bites.
Red Potatoes: Their creamy texture and thin skin make them ideal for foil packs, no peeling required!
Jalapeños: Add a spicy kick and vibrant flavor to the dish. Adjust the quantity for heat level.
Butter: Provides a rich base for the garlic and herbs, ensuring the steak and potatoes are perfectly coated.
Parsley: Fresh parsley adds a bright, herby touch that complements the savory flavors.
Rosemary: Optional but recommended, rosemary sprigs infuse the foil packs with aromatic depth.
Worcestershire Sauce: Adds a subtle umami boost to the garlic butter mixture.
Seasonings: Granulated garlic, salt, and black pepper create a simple yet bold flavor profile.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Directions
Step 1: Prepare the Steak and Potatoes
Cube the Steak:
Cut 2 pounds of steak into bite-size pieces, trimming off any sinew for tenderness.
Prepare the Potatoes:
Dice 1½ pounds of red potatoes into bite-size chunks.
Par-Cook the Potatoes:
Stovetop Method: Boil the potato chunks for 5 minutes in salted water until slightly tender but still firm.
Microwave Method: Place the potatoes in a microwave-safe dish, add water, cover, and microwave for 5 minutes. Drain and set aside.
Step 2: Assemble the Foil Packs
Prepare the Foil:
Tear out 4 sheets of aluminum foil, approximately 14×18 inches each.
Divide the Ingredients:
Evenly distribute the cubed steak and potatoes onto the center of each foil sheet (about ½ pound of steak and ½ pound of potatoes per pack).
Add Jalapeños:
Sprinkle finely chopped jalapeños over the steak and potatoes. Adjust quantity for desired spice level.
Step 3: Make the Garlic Butter Sauce
Prepare the Sauce:
In a small bowl, mix:
4 tablespoons softened butter
2 tablespoons chopped parsley
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon granulated garlic
1 teaspoon Worcestershire sauce
Top the Ingredients:
Spoon the butter mixture evenly over the steak and potatoes in each pack.
Add Rosemary:
Place a sprig of fresh rosemary on top of the ingredients in each foil pack.
Step 4: Cook the Foil Packs
Wrap the Packs:
Fold the foil sheets over the ingredients to create sealed packets, ensuring the edges are tightly folded to trap steam.
Choose Your Cooking Method:
Oven: Preheat to 375°F (190°C). Place the foil packs on a baking sheet and bake for 25-30 minutes.
Grill: Preheat grill to 400°F (200°C). Place foil packs directly on the grill grates and cook for 15-20 minutes.
Step 5: Serve and Enjoy
Check Doneness:
Carefully open one foil pack to check if the steak is cooked to your preferred level. For well-done steak or softer potatoes, cook an additional 5-7 minutes.
Serve:
Transfer the contents of each foil pack to plates or serve directly from the foil for a casual presentation.
Garnish and Enjoy:
Garnish with extra chopped parsley if desired. Serve immediately and enjoy the savory flavors of this easy-to-make dish!
Serving Suggestions
These Garlic Steak and Potato Foil Packs are hearty enough to stand alone, but you can pair them with these sides for an elevated meal:
Grilled Vegetables: Serve with grilled zucchini, asparagus, or bell peppers for added color and nutrition.
Fresh Salad: A crisp Caesar or garden salad balances the richness of the steak and potatoes.
Bread Rolls: Warm dinner rolls or garlic bread make an excellent accompaniment to mop up the buttery juices.
Cool Drink: Pair with iced tea, lemonade, or even a light beer to complement the smoky, savory flavors.
Storage and Meal Prep Tips
Refrigeration: Store leftover foil pack contents in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven.
Freezing: Freeze uncooked foil packs for up to 2 months. Thaw overnight in the fridge before cooking.
Make-Ahead: Assemble the foil packs up to 24 hours in advance and refrigerate until ready to cook. This makes them perfect for meal prepping or taking on camping trips.
Variations
Cheesy Twist: Sprinkle shredded cheddar or Parmesan cheese on top before sealing the foil packs.
Vegetarian Option: Replace steak with mushrooms or tofu and swap Worcestershire sauce for soy sauce.
Herb Substitutions: Swap parsley for thyme, oregano, or dill for a different herbaceous flavor.
Cajun Style: Add Cajun seasoning to the garlic butter mixture for a bold, spicy kick.
Surf and Turf: Add shrimp alongside the steak for a luxurious combination.
Conclusion
These Garlic Steak and Potato Foil Packs are the ultimate solution for a simple yet satisfying meal. Whether you’re enjoying them at home, by the grill, or around a campfire, they deliver on flavor, convenience, and versatility. Perfect for busy weeknights, lazy weekends, or special occasions, this recipe is bound to become a staple in your meal rotation. So grab your ingredients, fire up the grill (or oven), and savor the rich, garlicky goodness of this easy-to-make dish.
Garlic Steak and Potato Foil Packs
Ingredients
- 2 pounds steak cubed, sirloin or preferred cut
- 2 pounds red potatoes cut into bite-size pieces
- 2 jalapeños finely chopped
- 6 tablespoons butter salted, softened
- 2 tablespoons parsley chopped
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons granulated garlic
- 1 tablespoon Worcestershire sauce
- 4 sprigs rosemary optional
Instructions
- Cut steak into bite-sized pieces and dice potatoes into chunks. Par-cook the potatoes by boiling for 5 minutes or microwaving for 5 minutes.
- Distribute steak and potatoes evenly across 4 sheets of aluminum foil. Sprinkle with chopped jalapeños.
- In a bowl, mix butter, parsley, salt, pepper, granulated garlic, and Worcestershire sauce. Spoon the mixture over the steak and potatoes. Top with rosemary sprigs if desired.
- Fold the foil into sealed packs. Bake in a preheated 375°F oven for 25-30 minutes, or grill at 400°F for 15-20 minutes, until steak is cooked and potatoes are tender.
- Carefully open the foil packs, garnish with additional parsley, and serve hot. Enjoy!
