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
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 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.
