If you are craving a hearty, flavorful meal that comes together effortlessly, then this Garlic Steak and Potato Foil Packs Recipe is going to become your new best friend. Imagine tender top sirloin bites infused with rich garlic and herbs, paired perfectly with golden, tender baby potatoes all cooked in one foil packet that locks in juices and brings out incredible taste. It’s a delicious, no-fuss dinner that bursts with savory goodness, perfect for busy weeknights or laid-back weekend grilling sessions alike.
Ingredients You’ll Need
These ingredients are simple yet incredibly essential for this Garlic Steak and Potato Foil Packs Recipe, each playing a vital role to create a perfect harmony of flavor, texture, and color. From the juicy steak to the aromatic herbs, every element is carefully chosen to elevate this dish.
- Top sirloin steak (2-2 ½ pounds): Choose well-marbled pieces trimmed of fat and cut into 2 ½-inch chunks for tender, juicy bites.
- Baby yellow potatoes (1 pound): Quartered or halved if smaller than an inch, these potatoes cook beautifully in the foil, absorbing all the delicious flavors.
- Olive oil (3 tablespoons): Adds moisture and helps the seasonings adhere while promoting a lovely golden finish.
- Salt and pepper: About 1 teaspoon salt and ¼ teaspoon black pepper to taste—simple seasoning to enhance all natural flavors.
- Minced garlic (1 tablespoon): The star of this recipe, garlic infuses the steak and potatoes with its unforgettable aroma and depth.
- Onion powder (1 teaspoon): Provides a subtle sweetness and enhances the savory profile of the dish.
- Dried oregano, parsley, and thyme (1 teaspoon each): These dried herbs add an earthy, fragrant punch that complements the beef and potatoes beautifully.
- Fresh thyme or parsley (optional, for topping): A bright fresh herb garnish to add a pop of color and freshness when serving.
How to Make Garlic Steak and Potato Foil Packs Recipe
Step 1: Prep the Ingredients
Start by trimming any excess fat from your top sirloin steak and cutting it into generous 2 ½-inch pieces. Quarter or halve the baby yellow potatoes depending on their size to ensure even cooking. Gathering and prepping all your ingredients at once makes the cooking process smooth and enjoyable.
Step 2: Combine Steak, Potatoes, and Seasonings
In a large bowl, toss your cut steak pieces and potatoes with olive oil, salt, pepper, the minced garlic, onion powder, and dried herbs. This step is crucial as it ensures every morsel is evenly coated, so the flavors penetrate deeply and the texture turns out perfect when cooked.
Step 3: Assemble the Foil Packs
Lay out four large sheets of heavy-duty foil, each about 12 by 12 inches. Divide the seasoned steak and potatoes evenly among the foil sheets. Wrap each packet tightly to lock in steam and juices during cooking, which results in tender, flavorful bites.
Step 4: Cook the Foil Packs
You have two great options here: Either grill the packs over high heat for about 10 minutes on each side or bake them in a preheated oven at 425 degrees Fahrenheit for 20 to 25 minutes. Both methods cook the steak and potatoes thoroughly while developing rich charred notes or roasted flavors depending on your approach.
Step 5: Finish and Serve
Once cooked, carefully open the foil packs and sprinkle fresh thyme or parsley over the top for a burst of freshness. Serve straight from the foil for casual charm or plate elegantly for a more polished presentation. The juicy steak paired with soft, garlicky potatoes makes every bite a total delight.
How to Serve Garlic Steak and Potato Foil Packs Recipe
Garnishes
A simple sprinkle of fresh thyme or parsley over the foil packs right before serving brightens up the dish, adding a lovely fresh aroma and pop of color that draws you in.
Side Dishes
This Garlic Steak and Potato Foil Packs Recipe pairs wonderfully with crisp green salads, steamed vegetables, or even a creamy coleslaw. These sides bring balance and texture contrast to the rich, hearty main, making the meal even more satisfying.
Creative Ways to Present
For a fun twist, serve the foil packs alongside warm bread rolls to soak up the garlicky juices. Or open the packets tableside for an interactive dining experience that fills the air with irresistible fragrances. You could also plate the steak and potatoes on a wooden board with fresh herbs scattered around for a rustic look.
Make Ahead and Storage
Storing Leftovers
After enjoying your Garlic Steak and Potato Foil Packs Recipe, any leftovers can be stored in airtight containers in the refrigerator for up to 3 days. Keeping everything sealed tight helps maintain moisture and flavor.
Freezing
If you want to save some for later, wrap the cooked packs individually and freeze them. They’ll keep well for up to 2 months, making it super convenient to reheat on busy days without losing any of the signature taste or tenderness.
Reheating
To reheat, place the foil packs on a baking sheet and warm them in a 350-degree oven for 10 to 15 minutes, or until heated through. This method keeps the steak juicy and the potatoes soft, just like freshly made.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While top sirloin is ideal for its balance of flavor and tenderness, cuts like ribeye or flank steak can also work well—just adjust cooking times accordingly to avoid over or undercooking.
Is it necessary to use foil packs, or can I cook this in a pan?
Foil packs are preferred because they lock in moisture and infuse the flavors deeply, plus they make cleanup a breeze. However, you could sauté or roast the ingredients separately, but you’ll lose some of the signature juiciness.
Can I prepare this recipe vegetarian-style?
While the original Garlic Steak and Potato Foil Packs Recipe centers around steak, you can swap the meat with hearty vegetables like portobello mushrooms or tofu for a delicious and comforting vegetarian alternative.
How do I know when the steak and potatoes are fully cooked?
Cooking times depend on steak thickness and potato size, but the steak should reach your desired doneness (medium-rare to medium is ideal), and the potatoes should be fork-tender. Using a meat thermometer can take the guesswork out—aim for about 135°F for medium-rare steak.
Can I add other vegetables to the foil packs?
Definitely! Bell peppers, onions, carrots, or zucchini all make great additions—just cut them into similar sizes as the potatoes to ensure even cooking.
Final Thoughts
Trust me, the Garlic Steak and Potato Foil Packs Recipe is a keeper that will quickly become a staple in your meal rotation. It’s simple, packed with bold flavors, and comes together with minimal fuss, making it perfect for any occasion. Give it a try and enjoy a warm, satisfying dinner that feels like a special treat every time!
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 combines tender top sirloin steak and baby yellow potatoes seasoned with a flavorful blend of garlic, herbs, and spices. Wrapped in foil and cooked on the grill or baked in the oven, this easy and versatile dish is perfect for a quick weeknight dinner or outdoor cookout, delivering juicy steak and perfectly cooked potatoes in a simple, mess-free package.
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 less than 1 inch in size)
Seasonings
- 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
- Fresh thyme or parsley for topping (optional)
Instructions
- Prep the Ingredients: Trim the top sirloin steak of excess fat and cut it into 2 ½-inch pieces. Quarter the baby yellow potatoes, or halve them if they are already small (less than 1 inch).
- Combine Ingredients: In a large mixing bowl, add the steak pieces, potatoes, olive oil, salt, pepper, minced garlic, onion powder, dried oregano, dried parsley, and dried thyme. Toss everything together until all ingredients are evenly coated with the oil and seasonings.
- Assemble Foil Packs: Lay out four sheets of aluminum foil, each about 12×12 inches. Divide the steak and potato mixture evenly among the sheets. Wrap the foil tightly around the contents to create sealed foil packs, ensuring no gaps for steam to escape during cooking.
- Cook the Foil Packs: For grilling, place the foil packs directly on a preheated grill over high heat. Cook for about 10 minutes per side, flipping once to ensure even cooking. Alternatively, you can bake the foil packs in a preheated oven at 425°F (220°C) for 20-25 minutes until the steak reaches your desired doneness and the potatoes are tender.
- Finish and Serve: Carefully open the foil packs, being cautious of hot steam. Garnish the steak and potatoes with fresh thyme or parsley if desired, then serve immediately while hot.
Notes
- You can customize this recipe by adding vegetables like bell peppers or onions inside the foil packs.
- To check for doneness, use a meat thermometer; steak is medium-rare at about 135°F, medium at 145°F.
- For quicker cooking, choose smaller baby potatoes or cut them into smaller pieces.
- If cooking on an open grill, wrap the foil packs tightly to prevent flare-ups and avoid burning the food.
- This recipe can also be made in an oven if grilling is not available.
