The Garlic Steak & Potato Foil Packs are an all-in-one meal with succulent steak bites, soft spuds, and spicy peppers. Rosemary wafts through the air, and the foil packs are wonderful for campfire, oven, or grill preparations. Indeed, a delightful meal and flexible recipe!
Why You’ll Love This Recipe
One-Pack Wonder: A whole balanced meal packed into a foil pocket.
Customizable Heat: Jalapenos can be adjusted or omitted to better fit your taste.
Minimal Cleanup: Zero dishes to worry about once all these are prepared and set in foil.
Versatile Cookery: Suitable for all seasonal outdoor grilling or camping or indoor baking purposes.
Make-Ahead Friendly: Assemble these packs before time for an easy weeknight or camping dinner.
Key Ingredients
Beef: Choose cuts like sirloin, ribeye, or tenderloin for tender, flavorful bites.
Red Potatoes: Their creamy texture and thin skin make them ideal for foil-packet meals, with no peeling required!
Jalapeños: Add a spicy kick and vibrant flavor to the dish. Adjust the quantity for heat level.
Butter: Makes a delicious blanket for garlic and herbs that coats the steak and potatoes beautifully.
Parsley: Fresh parsley provides a bright, herbal note to counter the savory flavors within.
Rosemary: Optional, but highly recommended, rosemary sprigs add depth to the aroma within the foil packs.
Worcestershire: Adds a subtle umami boost to the garlic butter mixture.
Spices: Granulated garlic, salt, and black pepper are used to create a simple but bold flavorfulness.
Complete list of ingredients with quantities and instructions is located in the recipe card below
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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
Our Garlic Steak and Potato Foil Packs are already big on flavor and can leave your belly happy, but you might consider these sides for an at-home experience:
Grilled Vegetables: Have with zucchini, asparagus, or bell peppers; bring a splash of color and added nutrition.
Fresh Salad: A crisp Caesar or garden salad tops the meatiness of your steak and potatoes.
Bread Rolls: Warm dinner rolls or garlic bread help you make the most of your buttery juices.
Cool Drink: Serve with iced tea, lemonade, or even a cold beer to play up the smoky and savory flavors.
Storage and Meal Prep Tips
Storage Hacks: If you wish to save the leftovers in the fridge, let them chill in air-tight containers for not more than 3 days following the procedure. For reheating in a microwave, heat only to a gentle temperature; alternatively, arrange foil packs on the countertop oven and heat at 350 degrees F and heat roast setting.
Meal Prep Hack: Store materials up to 24 hours in advance for easy meal prep or quick consumption on camping trips, basically freezer meals that one can prepare ahead of the time.
Variations
Cheesy Twist: Add shredded cheddar or Parmesan cheese on top of foil-package for use in wrapping.
Non-Meat Alternatives: In place of meat, consider the use of mushrooms and tofu, serving I love original sauce for soy sauce.
Herb Swaps: Parsley can be replaced by thyme, oregano, or dill to give a different herbal flavor in this recipe.
A Deeper Flavor: Put that garlic butter mixture together with some Cajun seasoning to give it an immense kick.
Surf & Turf: If you want that luxury, add in some shrimp when you’ve got the steak in there.
Conclusion
These Garlic Steak and Potato Foil Packets make for an uncomplicated and satisfying meal that one should try. Whether you are enjoying them inside the house, by the grill, or around the campfire, these meet all criteria of flavor, convenience, and versatility. Perfect for busy weeknights, calm lazy weekends, and special occasions- this recipe is all set to be a favorite in your meal rotation. So gather your ingredients, fire up the grill (or oven), and savor the rich, garlicky goodness that comes in this easy recipe.
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!
