Grilled Steak and Potato Foil Packs Recipe
When it comes to effortless, flavor-packed dinners that feel like an adventurous treat, Grilled Steak and Potato Foil Packs are pure gold. Imagine juicy cubes of steak, tender baby potatoes, and a punchy blend of herbs and garlic, all seared together in a neat, steamy packet on the grill. There’s something special about opening up a foil pack to find a complete, vibrant meal within, and these foil packs deliver big on both flavor and fun. Whether it’s a weekend barbecue or an easy weeknight supper, this recipe makes grilling approachable and rewarding for cooks of any level.
Ingredients You’ll Need
The beauty of Grilled Steak and Potato Foil Packs is in their simplicity. Every ingredient pulls its weight, adding its own special touch to make this dish irresistibly delicious and colorful.
- Sirloin steak (1 1/2 pounds, cut into 1-inch cubes): A well-marbled cut gives you juicy, tender bites every time.
- Baby potatoes (1 1/2 pounds, halved or quartered): These cook up soft and creamy, and their skins hold all that savory goodness inside.
- Olive oil (2 tablespoons): Helps everything sizzle and adds a subtle richness.
- Melted butter (2 tablespoons): Brings a decadent finish and a hint of irresistible flavor.
- Garlic (3 cloves, minced): The aromatic backbone of this recipe—fresh garlic means amazing aroma and bite.
- Dried rosemary (1 teaspoon): Adds earthy, piney notes that complement steak beautifully.
- Dried thyme (1 teaspoon): Delivers a warm, woodsy flavor that ties the whole dish together.
- Paprika (1 teaspoon): Offers smoky depth and a dash of color.
- Salt and pepper (to taste): Enhances every single ingredient and accentuates natural flavors.
- Grated Parmesan cheese (1/4 cup, optional): A cheesy, salty finish that melts into the packet’s juices.
- Chopped fresh parsley (for garnish): A shower of green freshness to brighten and finish the dish.
How to Make Grilled Steak and Potato Foil Packs
Step 1: Prep the Grill
Start by preheating your grill to medium-high heat. A hot grill is essential for getting those potatoes fork-tender and searing the steak perfectly. If you’re using a charcoal grill, wait until the coals are covered with gray ash; for gas, an even heat across the grates is key.
Step 2: Toss the Steak and Potatoes
Grab a large mixing bowl and add your steak cubes and baby potatoes. Drizzle in the olive oil and melted butter, then add the minced garlic, rosemary, thyme, paprika, and plenty of salt and pepper. Toss everything together until the steak and potatoes are evenly coated—this step is where all that flavor magic begins.
Step 3: Assemble the Foil Packs
Lay out four large sheets of heavy-duty aluminum foil. Evenly divide the steak and potato mixture between the sheets, piling everything into the center of each. Fold the long sides of the foil over the food, then roll up the short ends to seal the packets completely. Make sure each pack is tightly closed to keep in the steam (and all those glorious juices).
Step 4: Grill the Foil Packs
Place the foil packs directly on the grill grates over direct heat. Close the grill lid and cook for 20 to 22 minutes, turning the packs over once about halfway through. The potatoes should be soft and the steak cooked to your preferred doneness. Be careful not to overcook—the foil traps plenty of heat and cooks everything surprisingly quickly!
Step 5: Open and Garnish
When they’re ready, use tongs to carefully transfer the foil packs to a plate. Let them rest for a minute (watch for steam when opening), then peel back the foil to reveal your delicious, sizzling meal inside. Sprinkle each packet with a little grated Parmesan cheese and chopped fresh parsley for that finishing touch.
How to Serve Grilled Steak and Potato Foil Packs
Garnishes
Generous handfuls of freshly chopped parsley and a good dusting of Parmesan cheese are my go-tos, adding freshness and salty depth that truly finishes each packet. For extra zing, try a squeeze of lemon or a scattering of sliced green onions. The key is to brighten up the hearty steak and potatoes with fresh, colorful touches.
Side Dishes
Grilled Steak and Potato Foil Packs truly shine as a stand-alone meal, but you can complement them with a crisp green salad, grilled corn on the cob, or some smoky, flame-kissed vegetables like asparagus or bell peppers. A crusty baguette on the side is perfect for soaking up any garlicky juices left in the foil.
Creative Ways to Present
For a casual backyard gathering, serve the foil packs straight in the foil—they look rustic and ensure easy clean-up. Place each packet on a plate with wedges of lemon and a sprinkle of extra herbs for color. Hosting a dinner party? Carefully slide the contents onto a platter and garnish lavishly for a more elegant look. You can even set up a make-your-own foil pack station for guests to customize their own combinations!
Make Ahead and Storage
Storing Leftovers
If you’ve got extras (lucky you!), let the packs cool completely, then transfer the contents into airtight containers. They’ll keep happily in the fridge for up to 3 days, making them ideal for meal planning or next-day lunches.
Freezing
Steak and potatoes freeze surprisingly well. Portion cooled leftovers into freezer-safe bags or containers, squeezing out as much air as possible. Store them for up to 2 months. To make mealtimes even quicker, freeze uncooked, assembled foil packs, then thaw and grill when you’re ready for a fresh, hot meal.
Reheating
For juicy results, reheat Grilled Steak and Potato Foil Packs gently in the oven at 350°F until warmed through—about 10-15 minutes works well. Keep the foil loosely wrapped to retain moisture. Microwaving also works in a pinch, though the potatoes stay firmer in the oven.
FAQs
Can I make Grilled Steak and Potato Foil Packs in the oven instead of on the grill?
Absolutely! Simply bake the assembled foil packs at 425°F for 25–30 minutes on a baking sheet. You’ll get tender potatoes and savory steak with all those wonderful roasted flavors—perfect for rainy days or apartment living.
What other vegetables can I add to the foil packs?
Bell peppers, mushrooms, and onions are all fantastic adds. Try zucchini or cherry tomatoes for even more color and flavor, just cut everything to a similar size so it cooks evenly alongside the steak and potatoes.
How do I know when the steak and potatoes are fully cooked?
The potatoes should be fork-tender, and the steak should reach your desired doneness (medium-rare is around 135°F in the center). Carefully open one packet to check—if needed, re-seal and cook a few minutes longer.
Can I use a different cut of steak?
Sirlion is ideal for its tenderness, but ribeye or strip steak would also work beautifully. Avoid tougher cuts like stew meat; you want something that won’t dry out or get chewy in the high heat of the grill.
How can I make the foil packs ahead of time?
The best trick is to assemble the Grilled Steak and Potato Foil Packs up to a day in advance, then keep them refrigerated until you’re ready to grill. This not only saves prep time but also lets those flavors mingle a little longer for an even tastier result!
Final Thoughts
If you’ve never tried making Grilled Steak and Potato Foil Packs, now is the perfect time. They’re fun, fuss-free, and absolutely loaded with flavor in every bite. Fire up your grill and get ready—these foil packs are guaranteed to become a new favorite at your table.
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Grilled Steak and Potato Foil Packs Recipe
- Total Time: 37 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Juicy steak and tender potatoes grilled to perfection in a convenient foil pack make for an easy and delicious meal. This recipe is ideal for a quick weeknight dinner or a fuss-free camping meal.
Ingredients
Steak and Potatoes:
- 1 1/2 pounds sirloin steak, cut into 1-inch cubes
- 1 1/2 pounds baby potatoes, halved or quartered
Seasonings:
- 2 tablespoons olive oil
- 2 tablespoons melted butter
- 3 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
Optional:
- 1/4 cup grated Parmesan cheese
- Chopped fresh parsley for garnish
Instructions
- Preheat Grill: Heat the grill to medium-high heat.
- Prepare Foil Packs: In a large bowl, mix steak, potatoes, olive oil, butter, garlic, rosemary, thyme, paprika, salt, and pepper. Divide evenly among 4 foil sheets. Seal into packets.
- Grill: Grill foil packs over direct heat for 20–22 minutes, turning once. Ensure potatoes are tender and steak is cooked.
- Serve: Open packets, sprinkle with Parmesan and parsley before serving.
Notes
- To bake in the oven, cook at 425°F (220°C) for 25–30 minutes.
- Add bell peppers, mushrooms, or onions for extra flavor.
- Choose a well-marbled steak for juicier results.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 foil pack
- Calories: 450
- Sugar: 2g
- Sodium: 290mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
