Grilled Steak and Potato Foil Packs Recipe
If you’re looking for a fuss-free, flavor-packed dinner, Grilled Steak and Potato Foil Packs are truly a game changer. Imagine hearty cubes of juicy sirloin steak, tender baby potatoes, and a mix of colorful veggies all roasted together right on the grill — with barely any cleanup needed! This recipe locks in every savory drop of flavor by grilling everything inside a foil packet, making it perfect for lazy summer evenings or when you want a rustic meal with minimal hassle. Whether you’re hosting a backyard cookout or camping under the stars, Grilled Steak and Potato Foil Packs never fail to impress both kids and adults alike.
Ingredients You’ll Need
This dish truly shines because of its simple, fresh ingredients, each playing a crucial role in building bold and satisfying flavors. Most are pantry staples, making it easy to whip up Grilled Steak and Potato Foil Packs whenever the craving strikes.
- Sirloin steak: Tender and flavorful, sirloin stands up beautifully to grilling and stays juicy inside the foil packs.
- Baby potatoes: Their creamy texture and small size help them cook quickly and evenly alongside the steak.
- Red bell pepper: Brings a burst of color and natural sweetness to every bite.
- Red onion: Adds a punchy, slightly sweet flavor when grilled, plus vibrant color.
- Olive oil: Coats everything and prevents sticking — choose a good quality extra-virgin evoo for the best results.
- Worcestershire sauce: Deepens the savoriness with its tangy, umami kick.
- Garlic powder: Delivers mellow, all-over garlicky flavor without overpowering the other ingredients.
- Smoked paprika: Adds a gentle smokiness and a gorgeous color to the finished dish.
- Salt: Draws out the flavors and seasons both the steak and veggies perfectly.
- Black pepper: Sharp, earthy heat rounds out all of the flavors.
- Fresh parsley: A bright finishing touch sprinkled just before serving.
- Heavy-duty foil: Essential for forming sturdy packets that keep all the delicious juices and steam locked in.
How to Make Grilled Steak and Potato Foil Packs
Step 1: Prep Your Grill and Ingredients
Start by getting your grill hot and ready. Preheat it to medium-high heat while you cut the sirloin steak into bite-sized cubes, halve or quarter the baby potatoes (so they cook through), chop the bell pepper, and slice up the red onion. Gathering and prepping everything ahead makes assembly a breeze!
Step 2: Marinate Everything Together
In a big mixing bowl, combine the steak, potatoes, bell pepper, and onion. Drizzle on the olive oil and Worcestershire sauce, then sprinkle in the garlic powder, smoked paprika, salt, and black pepper. Toss everything thoroughly until every piece is nicely coated with the seasoning — your future self will thank you with every bite.
Step 3: Assemble the Foil Packs
Lay out four large sheets of heavy-duty aluminum foil. Evenly divide the marinated steak and veggie mixture between the sheets, piling it in the center. If you want to be fancy (and a little extra decadent), add a pat of butter on top of each pile now. Fold the foil tightly over the filling to form packets, crimping all the edges well to seal in all those wonderful juices and steam.
Step 4: Grill to Perfection
Place your foil packs directly on the preheated grill. Close the lid and let them cook for 15 to 20 minutes, carefully flipping each packet halfway through. When the potatoes are tender and the steak is cooked just how you like it, you’ll know they’re ready to enjoy.
Step 5: Open and Garnish
Remove the packets from the grill (watch for escaping steam!), then open them up. Sprinkle freshly chopped parsley over everything for a burst of brightness and freshness. Serve the Grilled Steak and Potato Foil Packs right in the foil or slide them onto plates—it’s up to you!
How to Serve Grilled Steak and Potato Foil Packs
Garnishes
A finishing touch makes all the difference! Fresh parsley is classic and bright, but you can also shower on some crumbled feta, a scattering of fresh chives, or even a dollop of sour cream for added richness. Each garnish brings out a different side of these Grilled Steak and Potato Foil Packs, so don’t hesitate to get creative.
Side Dishes
These hearty foil packs make for a complete meal, but you can easily round out your table. Serve with a crisp green salad, grilled corn on the cob, or crusty bread to mop up any savory juices. If you’re feeling fancy, offer a summery fruit salad to balance the rich flavors of the dish!
Creative Ways to Present
For backyard gatherings, hand out the sealed packs and let everyone open their own at the table—it’s just like unwrapping a delicious present! For a homier feel, gently slide the contents onto platters and spoon the pan juices over the top. Little cast iron skillets also make a fun, rustic way to serve the foil pack supper straight from the grill.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any leftovers, let the packs cool completely before transferring the contents to an airtight container. They’ll keep well in the fridge for up to three days without losing flavor or tenderness—perfect for busy weeknight lunches!
Freezing
For easy meal prep, you can freeze the uncooked, assembled foil packs. Lay them flat in a freezer bag, squeeze out as much air as possible, and freeze for up to one month. When you’re ready, thaw overnight in the fridge, then follow the grilling instructions for a fresh-off-the-grill taste any time.
Reheating
To reheat, simply pop your leftovers (either still in foil, or transferred to an oven-safe dish) into a preheated 350°F oven for about 10-15 minutes, or until warmed through. For a quicker option, use the microwave, covering loosely to prevent splatters. The steak and potatoes bounce right back in flavor and texture—no sogginess here!
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While sirloin is both tender and flavorful, you can also use ribeye cubes, strip steak, or even filet if you want an extra treat. Just be sure to cut whichever steak you choose into even, bite-sized pieces for even cooking.
Are Grilled Steak and Potato Foil Packs suitable for oven cooking?
Definitely! If it’s raining or you don’t have a grill handy, simply cook the foil packs in a 425°F oven for about 20-25 minutes. The results are just as delicious and convenient.
Can I add other vegetables to the packs?
Yes! Mushrooms, zucchini, cherry tomatoes, or even asparagus make fun, flavorful additions to swap in with the bell pepper and onion. Just keep the pieces similar in size so everything cooks evenly.
How do I know when the potatoes are fully cooked?
The potatoes should be fork-tender when ready—meaning a fork slides in easily without resistance. If you like your potatoes extra soft, cut them smaller before adding to the pack or cook for an extra few minutes.
Can I prepare Grilled Steak and Potato Foil Packs ahead of time?
Yes, you can assemble the foil packs several hours in advance and keep them refrigerated until you’re ready to grill. This makes them perfect for parties, camping, or busy evenings—you’ll have dinner sizzling in no time!
Final Thoughts
Grilled Steak and Potato Foil Packs are the perfect blend of hearty comfort and easy cleanup, and they genuinely make grilling approachable for everyone. Invite your friends over, fire up the grill, and enjoy this crowd-pleasing favorite. Give these foil packs a try—you may just find your new staple summer meal!
Print
Grilled Steak and Potato Foil Packs Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Grilled Steak and Potato Foil Packs are a convenient and delicious way to enjoy a complete meal cooked on the grill. Perfect for camping or easy weeknight dinners.
Ingredients
Steak and Vegetable Mix:
- 1 pound sirloin steak (cut into 1-inch cubes)
- 1 pound baby potatoes (halved or quartered if large)
- 1 red bell pepper (chopped)
- 1/2 red onion (sliced)
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Garnish:
- 1 tablespoon chopped fresh parsley
Additional:
- Heavy-duty aluminum foil for wrapping
Instructions
- Preheat the Grill: Heat the grill to medium-high heat.
- Prepare the Ingredients: In a large bowl, combine steak, potatoes, bell pepper, and onion. Drizzle with olive oil and Worcestershire sauce, then season with garlic powder, smoked paprika, salt, and pepper. Toss to coat.
- Assemble Foil Packs: Divide the mixture among 4 sheets of foil. Seal the packets tightly.
- Grill: Cook the foil packs for 15–20 minutes, flipping halfway through.
- Serve: Open carefully, garnish with parsley, and serve.
Notes
- For added flavor, consider adding butter to each pack before sealing.
- This recipe can also be prepared in an oven at 425°F for 20–25 minutes.
- Steak can be swapped for chicken or shrimp based on preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 foil pack
- Calories: 390
- Sugar: 4g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
