Garlic Steak and Potato Foil Packs Recipe

If you’re on the hunt for a dinner that’s both impossibly delicious and ridiculously easy, look no further than these Garlic Steak and Potato Foil Packs. Juicy steak, golden potatoes, and herbaceous garlic all mingle together in a tidy little parcel—ready for grilling, baking, or tossing over a campfire. It’s the weeknight (or weekend!) miracle meal you’ll wonder how you ever lived without.

Why You’ll Love This Recipe

  • One-Pan Wonder: Everything cooks together in its own packet for effortless prep and even easier clean-up.
  • Flavor Explosion: Fresh garlic and a medley of dried herbs infuse every bite of steak and potato with crave-worthy flavor.
  • Totally Customizable: You can bake or grill the Garlic Steak and Potato Foil Packs, add your favorite veggies, or tweak the seasonings to suit your mood.
  • Perfect for Gatherings: These foil packs are ideal for camping or feeding a crowd—everyone gets their own perfectly portioned meal.
Garlic Steak and Potato Foil Packs Recipe - Recipe Image

Ingredients You’ll Need

These are honest-to-goodness simple ingredients, but each one plays a starring role in making your Garlic Steak and Potato Foil Packs a showstopper. From the quality of your steak, down to perfectly tender baby potatoes and that hit of fresh garlic, don’t skimp—the magic is in the details.

  • Top Sirloin Steak (2-2½ pounds): Choose well-marbled sirloin for maximum juiciness and flavor; trim and cut into big, hearty pieces so they stay moist while cooking.
  • Baby Yellow Potatoes (1 pound): Their natural buttery texture and small size mean they cook alongside the steak without fuss—just quarter or halve as needed.
  • Olive Oil (3 tablespoons): Helps everything roast up golden, keeps your steak super tender, and carries those delicious flavors throughout.
  • Salt & Pepper (to taste): The basics matter! Season generously—a teaspoon of salt and a quarter-teaspoon of black pepper is just right for most palates.
  • Minced Garlic (1 tablespoon): The backbone of bold flavor for these foil packs; freshly minced will absolutely shine here.
  • Onion Powder (1 teaspoon): Adds a gentle, savory depth that echoes the flavors in your favorite steakhouse potatoes.
  • Dried Oregano, Parsley, & Thyme (1 teaspoon each): This trio brings an herbal brightness that cuts through the richness of steak and potato perfectly.
  • Fresh Thyme or Parsley (for topping, optional): A shower of fresh herbs elevates each pack with a touch of color and freshness—totally optional, but highly recommended!
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

There’s no wrong way to enjoy these Garlic Steak and Potato Foil Packs! Feel free to tailor them to your pantry, dietary preferences, or whatever’s in your CSA box. You’re totally in charge—have fun!

  • Add Veggies: Toss in sliced bell peppers, mushrooms, green beans, or zucchini for extra color and nutrition (just cut them small so they cook quickly).
  • Make it Dairy-Free or Paleo: Simply skip the optional butter or fresh cheese topping, and rely on olive oil and fresh herbs for all the flavor.
  • Use Different Steak Cuts: Try ribeye, New York strip, or even sirloin tips—just adjust cooking time for thicker or thinner pieces.
  • Spice it Up: Add a sprinkle of smoked paprika or crushed red pepper flakes for a subtle heat and a hint of smokiness.

How to Make Garlic Steak and Potato Foil Packs

Step 1: Chop and Prep

Begin by trimming any excess fat from your top sirloin, then cutting it into chunky 2½-inch pieces—this helps the steak stay juicy as it roasts. Quarter the baby yellow potatoes (halve any smaller than 1 inch). This bite-sized prep means everything cooks evenly, and every forkful gets that perfect meat-and-potato balance.

Step 2: Marinate and Toss

In a large bowl, combine the chopped steak, potatoes, olive oil, salt, pepper, minced garlic, and your trio of dried herbs. Gently toss everything together, so each piece glistens and is beautifully coated. The olive oil and seasoning work their magic, infusing every bite with those savory, herby notes.

Step 3: Wrap and Assemble

Divide the seasoned steak and potato mixture between four generous 12×12-inch sheets of heavy-duty foil. Pile the contents in the center, then bring up the edges and fold them tightly to seal the packs. You want to lock in all that flavor and moisture—think cozy snack pouches, but way better.

Step 4: Grill or Bake

Pop your foil packs on a hot grill over high heat, and cook them for about 10 minutes per side—or until the steak reaches your preferred doneness and the potatoes are fork-tender. No grill? No problem! Bake the packs in a preheated 425°F oven for 20–25 minutes. The best part: there’s zero mess to clean up after.

Step 5: Garnish and Serve

Carefully open each foil pack (watch out for hot steam!) and sprinkle with fresh thyme or parsley, if desired. Serve immediately and soak up every deeply flavorful, garlicky bite.

Pro Tips for Making Garlic Steak and Potato Foil Packs

  • Size Matters: Cut your steak and potatoes into evenly sized pieces for perfect, even cooking in your foil packs—no one wants half-raw potatoes hiding among the steak!
  • Seal Tightly: Wrap those foil packs snugly and double-fold the seams. This keeps all that savory steam locked inside, guaranteeing juicy steak and fluffy, tender potatoes.
  • Check for Doneness: Pierce the potatoes with a fork before serving—if they’re tender and the steak looks just right, you’re golden! Otherwise, leave packs on the heat for a few more minutes.
  • Let Them Rest: After removing from heat, let the foil packs rest for 2–3 minutes before opening. The carryover heat brings everything to the perfect doneness and makes flavors mingle even more.

How to Serve Garlic Steak and Potato Foil Packs

Garlic Steak and Potato Foil Packs Recipe - Recipe Image

Garnishes

A sprinkle of fresh thyme or flat-leaf parsley makes these Garlic Steak and Potato Foil Packs look extra vibrant and brings a flash of garden-fresh flavor. If you want to go a little luxe, a small pat of herb butter or a dusting of grated parmesan right before serving takes things to steakhouse level.

Side Dishes

Honestly, these foil packs are a meal-in-one. But if you’re feeling festive, serve with a crisp green salad, garlicky sautéed green beans, or grilled corn on the cob. A crusty loaf of bread to mop up any juicy drippings wouldn’t hurt, either!

Creative Ways to Present

Hand each guest their own foil pack—everyone loves opening their own little parcel at the table (or by the campfire). For backyard parties, place opened foil packs on rustic wooden boards with family-style fixings, or serve straight out of the foil for ultimate casual summer vibes.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Garlic Steak and Potato Foil Packs (lucky you!), let them cool to room temperature, then transfer the contents to an airtight container. Store in the fridge for up to 3 days—just be sure to separate the steak and potatoes from any extra juices if you want to keep the textures spot-on.

Freezing

You can freeze cooked Garlic Steak and Potato Foil Packs, though the potatoes may become softer after thawing. Cool completely, then wrap tightly or transfer to a freezer-safe bag. Freeze for up to 2 months, thaw overnight in the fridge, and reheat as needed.

Reheating

For best results, reheat leftovers in a 350°F oven, covered with foil, until warmed through (about 15 minutes). You can also use the microwave in a pinch—just cover loosely and heat in short intervals to avoid overcooking the steak.

FAQs

  1. Can I use other cuts of beef for Garlic Steak and Potato Foil Packs?

    Absolutely! While top sirloin is tender and holds up well to quick cooking, you can swap in ribeye, NY strip, or even sirloin tips. Just keep in mind that very lean cuts may be a little less juicy, and adjust your cooking time if using thinner or thicker cuts.

  2. Can I prep these foil packs in advance?

    Yes! You can assemble the Garlic Steak and Potato Foil Packs up to 24 hours ahead and store them, uncooked, in the refrigerator. This makes them perfect for camping trips or busy weeknights—just cook straight from the fridge when ready.

  3. Will the potatoes cook through with the steak?

    As long as you quarter or halve the baby potatoes (especially if they’re larger), they’ll become perfectly tender alongside your steak. For particularly large potatoes, a quick pre-boil of a few minutes will guarantee soft, creamy results every time.

  4. Can I make Garlic Steak and Potato Foil Packs in the oven?

    You sure can! Arrange the foil packs on a baking sheet and cook in a preheated 425°F oven for 20–25 minutes. It’s a great alternative when you can’t fire up the grill or for cold-weather comfort food cravings.

Final Thoughts

If you’ve never tried Garlic Steak and Potato Foil Packs before, now’s your moment! They’re outrageously tasty, endlessly customizable, and just plain fun to eat. So gather your crew, fire up the grill (or preheat your oven), and get ready for sizzling steakhouse flavor—wrapped up and ready to share.

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Garlic Steak and Potato Foil Packs Recipe

Garlic Steak and Potato Foil Packs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 129 reviews
  • Author: Stacy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Grilling or Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

Enjoy juicy and flavorful garlic steak with tender potatoes in these easy-to-make foil packs, perfect for grilling or baking. A fuss-free meal with minimal cleanup!


Ingredients

Units Scale

For the Foil Packs:

  • 22 1/2 pounds top sirloin steak, trimmed of fat and cut into 2 1/2-inch pieces
  • 1 pound baby yellow potatoes, quartered (or halved if they are already less than 1 inch in size)
  • 3 tablespoons olive oil
  • Salt and pepper to taste (about 1 teaspoon salt and 1/4 teaspoon black pepper)
  • 1 tablespoon minced garlic
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • Fresh thyme or parsley for topping (optional)

Instructions

  1. Prep the Ingredients: In a large bowl, combine steak, potatoes, olive oil, salt, pepper, garlic, and seasonings. Toss to coat evenly.
  2. Assemble Foil Packs: Divide the steak and potatoes among four 12×12-inch foil sheets. Wrap the foil tightly around the contents to form packs.
  3. Cook the Foil Packs: Grill over high heat for approximately 10 minutes per side or bake at 425 degrees for 20-25 minutes until steak and potatoes reach desired doneness.
  4. Finish and Serve: Garnish with fresh thyme or parsley, then serve hot.

Notes

  • Cut the steak and potatoes uniformly for even cooking.
  • Adjust seasoning according to personal preference.
  • Ensure foil packs are sealed properly to retain juices.

Nutrition

  • Serving Size: 1 foil pack
  • Calories: Approximately 450
  • Sugar: 2g
  • Sodium: 600mg
  • Fat: 20g
  • Saturated Fat: 6g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 40g
  • Cholesterol: 110mg

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