If you’re looking for a dinner that feels like a warm, comforting hug after a long day, this Garlic Steak and Potato Foil Packs Recipe is your new best friend. It brings together the hearty, savory flavor of tender top sirloin steak with the earthy sweetness of baby potatoes, all infused with fragrant garlic and a blend of herbs. Not only is it packed with flavor, but cooking everything wrapped in foil keeps the juices locked in, delivering a juicy, perfectly cooked meal with minimal cleanup. Whether you’re grilling outdoors or baking in the oven, this recipe is a simple yet impressive way to enjoy a satisfying and beautifully balanced dinner that feels special without the fuss.
Ingredients You’ll Need
Each ingredient in this Garlic Steak and Potato Foil Packs Recipe plays an important role in building layers of flavor and texture. From the meaty richness of the top sirloin to the aromatic herbs, every element is essential and easy to find, making this recipe as accessible as it is delicious.
- Top sirloin steak (2-2 ½ pounds): Choose well-trimmed, tender cuts for the best steak texture and juiciness.
- Baby yellow potatoes (1 pound): Quartered or halved small potatoes cook evenly and soak up the garlic-herb goodness.
- Olive oil (3 tablespoons): Helps everything cook evenly while adding a subtle fruity richness and crisping the potatoes.
- Salt and pepper (about 1 teaspoon salt and ¼ teaspoon black pepper): Simple seasonings essential for enhancing the flavors of steak and potatoes.
- Minced garlic (1 tablespoon): The star of the recipe, giving it that intense, mouthwatering aroma and taste.
- Onion powder (1 teaspoon): Adds a subtle sweetness and depth without overpowering the garlic.
- Dried oregano, parsley, and thyme (1 teaspoon each): This herb trio adds earthiness, brightness, and complexity to each bite.
- Fresh thyme or parsley (optional): A fresh herb garnish to brighten and lift the final dish with a vibrant pop of color.
How to Make Garlic Steak and Potato Foil Packs Recipe
Step 1: Prep the Ingredients
Start by trimming any excess fat from the top sirloin and cutting the steak into generous 2 ½-inch pieces for juicy chunks of meat. Quarter or halve baby yellow potatoes so they cook thoroughly alongside the steak. Gathering all these prepped ingredients first makes assembly smooth and speedy.
Step 2: Toss Steak and Potatoes with Seasonings
In a large bowl, combine the steak pieces and potatoes with olive oil, salt, pepper, minced garlic, onion powder, and your dried herbs. Toss everything together until each piece is thoroughly coated in this flavorful mix. This step is where the fragrant garlic and herbs start infusing into every bite.
Step 3: Assemble the Foil Packs
Divide the seasoned steak and potatoes evenly among four 12-by-12-inch sheets of foil. Make sure to wrap each pack tightly so that the steam stays inside and the ingredients cook in their own juices, becoming tender and aromatic. The foil packs also make for a fuss-free serving experience.
Step 4: Cook the Foil Packs
You have two great options here: Grill the foil packs over high heat for about 10 minutes per side to get a lovely smoky flavor, or bake them in a 425-degree oven for 20-25 minutes if you’re cooking indoors. Both methods will yield tender steak and perfectly cooked, soft-yet-crisp potatoes.
Step 5: Finish and Serve
After cooking, carefully open each foil pack—the steam will be hot! Garnish with fresh thyme or parsley for a pop of color and bright herbal scent. Serve everything piping hot to fully enjoy the juicy steak combined with tender, garlicky potatoes.
How to Serve Garlic Steak and Potato Foil Packs Recipe
Garnishes
Fresh herbs like thyme or parsley make the perfect finishing touch here, adding a vibrant green color that makes the dish look as good as it tastes. You could also sprinkle a pinch of smoked paprika or crushed red pepper flakes for a subtle smoky or spicy kick.
Side Dishes
If you want to round out the meal, consider a crisp green salad with a tangy vinaigrette, or some roasted seasonal veggies. Light and fresh sides balance the rich, meaty foil packs beautifully, keeping the meal satisfying but not heavy.
Creative Ways to Present
One fun idea is to serve the foil packs right on individual plates for an inviting, rustic feel—almost like a personal campfire meal. Alternatively, carefully open the packs and layer the steak and potatoes on a platter garnished with fresh herbs for an elegant family-style presentation.
Make Ahead and Storage
Storing Leftovers
Any leftovers from the Garlic Steak and Potato Foil Packs Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The beef and potatoes stay flavorful and tender, making them great for next-day meals or snacks.
Freezing
You can also freeze cooked foil packs if you want to prepare ahead. Wrap each pack tightly in plastic wrap and then foil before freezing to prevent freezer burn. They’ll keep well for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat foil packs gently in the oven at 350 degrees for about 15-20 minutes until warmed through, keeping the foil sealed to trap moisture. Alternatively, transfer contents to a microwave-safe dish and microwave in short bursts, stirring midway to heat evenly.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While top sirloin is ideal for its tenderness and flavor, other cuts like ribeye or flank steak can work well too. Just adjust cooking times according to the thickness and texture of your steak cut.
Is it possible to cook these foil packs on a campfire?
Yes, this recipe is perfect for camping! Wrap the packs securely in heavy-duty foil and place them near hot embers (not direct flames) for even cooking. Rotate carefully to avoid burning and cook until steak is tender and potatoes are done.
What if I don’t have onion powder or dried herbs on hand?
No worries! You can substitute with finely chopped fresh onions or additional garlic, and any herbs you love such as rosemary or basil can replace oregano, thyme, or parsley. The flavor might shift a bit but it will still be delicious.
Can I add vegetables to the foil packs?
Definitely! Bell peppers, sliced zucchini, or mushrooms make wonderful additions. Just cut them into bite-sized pieces so they cook evenly alongside the steak and potatoes.
How do I know when the steak and potatoes are cooked perfectly?
Check that the steak reaches your preferred level of doneness—medium-rare usually takes about 20 minutes in the oven at 425 degrees—and the potatoes should be tender when pierced with a fork. If needed, cook a few minutes longer, but be careful not to overcook the steak.
Final Thoughts
This Garlic Steak and Potato Foil Packs Recipe truly feels like a kitchen win every single time. It’s simple to make, packed with robust flavors, and delivers a cozy, satisfying meal all in one neat package. Whether you’re feeding family, impressing friends, or just craving a meal that feels like a treat, give this recipe a try—you’ll fall in love with how easy and delicious dinner can be.
Print
Garlic Steak and Potato Foil Packs Recipe
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
This Garlic Steak and Potato Foil Packs recipe offers a simple and delicious way to enjoy tender top sirloin steak and flavorful baby potatoes cooked together in individual foil packets. Perfect for grilling or baking, these foil packs infuse the steak and potatoes with garlic and herbs, making a satisfying meal ready in just 30 minutes. Ideal for quick weeknight dinners or outdoor BBQs, this recipe ensures juicy, seasoned steak paired with perfectly roasted potatoes.
Ingredients
Steak and Potatoes
- 2–2 ½ pounds top sirloin steak, trimmed of fat and cut into 2 ½-inch pieces
- 1 pound baby yellow potatoes, quartered (or halved if under 1 inch)
- 3 tablespoons olive oil
- Salt and pepper to taste (about 1 teaspoon salt and ¼ teaspoon black pepper)
- 1 tablespoon minced garlic
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
Garnish (Optional)
- Fresh thyme or parsley for topping
Instructions
- Prep the Ingredients: Trim any excess fat from the top sirloin steak and cut it into 2 ½-inch pieces. Quarter or halve the baby yellow potatoes depending on their size to ensure even cooking.
- Combine Ingredients: In a large bowl, add the steak pieces, potatoes, olive oil, salt, pepper, minced garlic, onion powder, dried oregano, dried parsley, and dried thyme. Toss everything together thoroughly to coat the steak and potatoes evenly with the oil and seasonings.
- Assemble Foil Packs: Lay out four sheets of 12×12-inch aluminum foil. Divide the seasoned steak and potato mixture equally among the foil sheets, placing them in the center of each. Fold the foil tightly around the contents to form sealed packets, ensuring no steam escapes during cooking.
- Cook the Foil Packs: You have two cooking options: Grill the foil packs over high heat for about 10 minutes per side, flipping once to ensure even cooking; or bake them in a preheated oven at 425°F (220°C) for 20 to 25 minutes. Cook until the steak reaches your preferred doneness and the potatoes are tender when pierced with a fork.
- Finish and Serve: Carefully open the foil packs to avoid steam burns. Optionally sprinkle fresh thyme or parsley on top for extra flavor and garnish. Serve the foil packs hot straight from the grill or oven for a hearty, flavorful meal.
Notes
- Use fresh herbs if possible for a brighter flavor, but dried herbs work well too.
- Be careful when opening the foil packs as hot steam may escape.
- You can customize the recipe by adding vegetables like bell peppers or mushrooms inside the packs.
- To check steak doneness, use a meat thermometer: 130°F for medium-rare, 140°F for medium.
- Leftovers can be refrigerated and reheated thoroughly before serving.
