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

Scale

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

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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.