Garlic Steak Potato Foil Packs

This garlic steak and potato foil pack recipe transforms simple ingredients into a mouth-watering meal that's perfect for busy weeknights or outdoor gatherings. The combination of juicy steak pieces and tender potatoes, all seasoned with aromatic herbs and garlic, creates a complete dinner with minimal cleanup.

I discovered this recipe during a family camping trip last summer when I needed something hearty but simple to prepare. Now it's become our go-to meal whenever we want something satisfying without spending hours in the kitchen.

Ingredients

• Top sirloin steak: Trimmed and cut into 2½-inch pieces for the perfect tenderness and flavor balance. Choose well-marbled cuts for the juiciest results.
• Baby yellow potatoes: Quartered to ensure they cook evenly with the steak. Their buttery texture works beautifully in this recipe.
• Olive oil: Helps create a nice sear on the steak while preventing sticking to the foil.
• Salt and pepper: The fundamental seasonings that enhance the natural flavors of the steak and potatoes.
• Minced garlic: Infuses the entire dish with aromatic flavor as it steams inside the foil pack.
• Onion powder: Adds depth without the texture of fresh onions.
• Dried herbs: Oregano, parsley, and thyme create a classic savory profile that complements both the steak and potatoes perfectly.
• Fresh herbs: For garnish, brighten the final dish with color and fresh flavor.

Step-by-Step Instructions

Prepare the mixture:

Combine the steak pieces, quartered potatoes, olive oil, salt, pepper, garlic, and all the dried herbs in a large bowl. Toss everything thoroughly to ensure each piece is evenly coated with the seasonings and oil. This step is crucial for developing flavor throughout the entire dish.

Create the foil packs:

Lay out four 12x12 inch sheets of heavy-duty foil. Divide the steak and potato mixture evenly among the four sheets. Be sure to distribute the juices and seasonings from the bowl as well. The foil needs to be large enough to fully wrap around the contents with room for heat circulation.

Seal the packs:

Fold the foil over the steak and potatoes and seal tightly by crimping the edges. Make sure there are no openings where steam could escape during cooking. A proper seal ensures the contents will cook in their own juices, creating a self-basting environment.

Cook to perfection:

For grilling, place the packs over high heat and cook for approximately 10 minutes per side. For baking, place the packs on a baking sheet and cook at 425°F for 20-25 minutes. The cooking time may vary depending on your preferred doneness for the steak and the size of your potato pieces.

Garnish and serve:

Carefully open the foil packs as steam will escape. Sprinkle with fresh thyme or parsley for a pop of color and freshness. Serve immediately while hot for the best flavor experience.

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The dried thyme in this recipe is truly the unsung hero. While most people focus on the garlic, I find that thyme adds an earthy, slightly floral note that elevates the entire dish. My family now recognizes the distinctive aroma of thyme as the signal that dinner is almost ready.

Make-Ahead Options

This recipe shines as a make-ahead meal solution. You can prepare the foil packs up to 24 hours in advance and store them in the refrigerator. This makes them perfect for camping trips or busy weeknights when you need to plan ahead. Simply remove from the refrigerator about 30 minutes before cooking to allow the ingredients to come closer to room temperature for more even cooking.

Vegetable Additions

While this recipe is delicious as written, it serves as a wonderful base for adding seasonal vegetables. Bell peppers, mushrooms, zucchini, or asparagus make excellent additions. Just ensure that you cut them into sizes that will cook at the same rate as the potatoes. For harder vegetables like carrots, consider parcooking them before adding to the foil packs. The vegetables absorb the savory juices from the steak, creating an even more flavorful one-pack meal.

Serving Suggestions

These foil packs are essentially a complete meal on their own, but a few simple sides can round out the experience. A crisp green salad with a light vinaigrette provides a refreshing contrast to the rich, savory foil packs. For a more indulgent touch, serve with a dollop of garlic butter that melts beautifully over the hot steak. If you're feeding a crowd, some crusty bread on the side helps soak up the delicious juices that collect in the foil.

Cooking Method Variations

While the recipe provides instructions for grilling and baking, these foil packs are incredibly versatile. They can be cooked over a campfire, placed on a smoker for added flavor, or even prepared in a slow cooker on low for 4-5 hours if you prefer a set-and-forget approach. Each cooking method imparts a slightly different character to the final dish, with grilling adding a subtle smokiness and oven baking creating a more uniform cooking environment.

Recipe FAQs

→ How do I ensure even cooking of the steak and potatoes?

Cut your steak into pieces at least 2x2 inches and potatoes smaller than one inch. For medium doneness, boil the potatoes for five minutes before combining with other ingredients. This helps the potatoes cook at the same rate as the steak.

→ Can I add other vegetables to these foil packs?

Absolutely! Bell peppers, mushrooms, onions, or carrots make excellent additions. Just be mindful of cooking times - add quick-cooking vegetables as is, but pre-cook denser vegetables like carrots for a few minutes.

→ How can I get a char on my steak when using foil packs?

For a nice char, open the foil packs during the final few minutes of cooking. If grilling, place the steak directly on the grill grates. If baking, switch your oven to broil for 2-3 minutes with the packs opened.

→ Can I prepare these foil packs ahead of time?

Yes! You can assemble the foil packs up to 24 hours in advance and store them in the refrigerator. This makes them perfect for camping trips or busy weeknights. Just add a minute or two to the cooking time if starting from cold.

→ What type of potatoes work best in foil packs?

Baby yellow potatoes are ideal because they cook quickly and have a buttery texture. Red potatoes or fingerlings also work well. Russet potatoes can be used but may need pre-cooking as they take longer to become tender.

→ How do I know when the steak is cooked to my preferred doneness?

For medium-rare, the internal temperature should reach 130-135°F. For medium, aim for 135-145°F. If you don't have a thermometer, carefully open one pack to check - the steak should be pink in the center for medium-rare or slightly pink for medium.