Steak and Potato Foil Packs Recipe

Steak and Potato Foil Packs Recipe | Easy Grilled Dinner

I recently tried making these steak and potato foil packs recipe, and I have to say, they were a game-changer for dinner! Juicy chunks of sirloin combined with tender, herb-seasoned potatoes made the meal feel fancy yet super simple. I loved how little cleanup was required, and the flavor was absolutely incredible.

This recipe is perfect for a weeknight dinner, a backyard barbecue, or even a camping trip. You can also enjoy similar recipes like this barbacoa burritos recipe if you love hearty, flavor-packed meals wrapped up perfectly.

Ingredients

To make these foil packs, you’ll need a handful of simple ingredients that work together beautifully:

• Steak – I recommend top sirloin for its tenderness and flavor. Flank or ribeye also works well. Cut into bite-sized pieces.
• Baby Yukon Gold Potatoes – No peeling required! Waxy potatoes like fingerlings or red potatoes are great substitutes.
• Garlic – Freshly minced garlic brings a robust flavor that dried garlic just can’t match.
• Herbs – A mix of rosemary, thyme, salt, and pepper works perfectly. Fresh herbs are optional but elevate the flavor.
• Olive Oil – Helps everything cook evenly and keeps the steak juicy.

Note: several serving

Variations

You can customize these foil packs to suit your tastes or dietary needs:

• Dairy-Free – Skip any cheese additions or use a plant-based alternative.
• Flavor Boost – Add a splash of soy sauce, balsamic vinegar, or a squeeze of lemon juice for extra zing.
• Vegetables – Toss in bell peppers, green beans, or onions that cook at a similar rate as the potatoes.
• Spicy Twist – Sprinkle in Cajun, jerk, or fajita seasoning to kick up the heat.

Dishes with a bold kick, like this barbacoa tacos recipe, also bring that same satisfying burst of flavor.

Cooking Time

Here’s how long it takes to make these delicious foil packs:

• Prep Time: 15 minutes
• Cooking Time: 25–30 minutes
• Total Time: 40–45 minutes

Equipment You Need

• Heavy-duty foil – Keeps the packets intact during cooking.
• Grill or oven – For cooking your foil packs evenly.
• Sharp knife – To cut steak and potatoes into uniform pieces.
• Mixing bowl – To toss steak, potatoes, and seasonings together.

How to Make Steak and Potato Foil Packs

Step 1: Prepare the Ingredients

Start by cutting your steak into bite-sized cubes and washing your potatoes. If desired, parboil the potatoes for 5 minutes to ensure they cook perfectly. Minced garlic and herbs should be ready to toss with your ingredients.

Step 2: Assemble the Foil Packs

Lay out heavy-duty foil sheets and place the steak and potatoes in the center. Drizzle with olive oil, season with herbs, and fold the foil to seal the packets tightly. Double layers of foil help prevent leaks.

Step 3: Cook the Foil Packs

Place the packets on a preheated grill or in the oven at 400°F. Cook for 25–30 minutes, or until potatoes are tender and steak reaches your desired doneness. Open carefully, as steam will escape.

Step 4: Optional Browning

For extra flavor, open the foil packets and place under the broiler for a few minutes to brown the steak slightly. Keep a close eye so nothing burns.

Step 5: Serve and Enjoy

Carefully transfer the foil packs to plates. Let them rest for a few minutes before eating to allow juices to redistribute.

Additional Tips for Making this Recipe Better

• I like to marinate my steak and potatoes for a few hours to enhance the flavor.
• Cutting the potatoes smaller ensures they cook evenly with the steak.
• Using heavy-duty foil prevents leaks and keeps everything juicy.
• Always open foil packets on a flat surface to avoid hot juices spilling.

How to Serve Steak and Potato Foil Packs

These foil packs are versatile and fun to serve:

• Serve directly in the foil for a rustic, easy cleanup presentation.
• Garnish with freshly chopped parsley or a sprinkle of grated cheese.
• Pair with sides like grilled zucchini, coleslaw, or a fresh cucumber-tomato salad for a colorful plate.

Nutritional Information

Here’s a quick look at what you’re getting in each serving:

• Calories: 350–400 kcal
• Protein: 28g
• Carbohydrates: 25g
• Fat: 18g

Make Ahead and Storage

Storing: Let leftover foil packs cool, remove the foil, and store in an airtight container in the fridge for up to 5 days.

Freezing: Place cooked steak and potatoes in freezer-safe containers for up to 3 months. Thaw in the fridge before reheating.

Reheating: Warm leftovers in a covered skillet over medium-low heat until fully heated, keeping steak juicy.

Why You’ll Love This Recipe

Here’s why I think these foil packs are a must-try:

• Quick and easy – One-pan meal with minimal cleanup.
• Flavor-packed – Garlic, herbs, and olive oil make every bite delicious.
• Versatile – Customize with different seasonings, veggies, or cheeses.
• Cook anywhere – Grill, oven, or even a campfire.
• Make-ahead friendly – Marinate or assemble in advance for stress-free meals.

These steak and potato foil packs are perfect for busy weeknights, summer barbecues, or even camping trips. Juicy steak, tender potatoes, and aromatic herbs come together in a simple, hands-off meal that never disappoints.

Ben Carraoli

Steak and Potato Foil Packs Recipe

I recently tried making these steak and potato foil packs, and I have to say, they were a game-changer for dinner! Juicy chunks of sirloin combined with tender, herb-seasoned potatoes made the meal feel fancy yet super simple. I loved how little cleanup was required, and the flavor was absolutely incredible.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Ingredients Method Notes

Ingredients

  

• Steak – I recommend top sirloin for its tenderness and flavor. Flank or ribeye also works well. Cut into bite-sized pieces.
• Baby Yukon Gold Potatoes – No peeling required! Waxy potatoes like fingerlings or red potatoes are great substitutes.
• Garlic – Freshly minced garlic brings a robust flavor that dried garlic just can’t match.
• Herbs – A mix of rosemary thyme, salt, and pepper works perfectly. Fresh herbs are optional but elevate the flavor.
• Olive Oil – Helps everything cook evenly and keeps the steak juicy.

Method

 

1. Start by cutting your steak into bite-sized cubes and washing your potatoes. If desired, parboil the potatoes for 5 minutes to ensure they cook perfectly. Minced garlic and herbs should be ready to toss with your ingredients.
2. Lay out heavy-duty foil sheets and place the steak and potatoes in the center. Drizzle with olive oil, season with herbs, and fold the foil to seal the packets tightly. Double layers of foil help prevent leaks.
3. Place the packets on a preheated grill or in the oven at 400°F. Cook for 25–30 minutes, or until potatoes are tender and steak reaches your desired doneness. Open carefully, as steam will escape.
4. For extra flavor, open the foil packets and place under the broiler for a few minutes to brown the steak slightly. Keep a close eye so nothing burns.
5. Carefully transfer the foil packs to plates. Let them rest for a few minutes before eating to allow juices to redistribute.

Notes

• I like to marinate my steak and potatoes for a few hours to enhance the flavor.
• Cutting the potatoes smaller ensures they cook evenly with the steak.
• Using heavy-duty foil prevents leaks and keeps everything juicy.
• Always open foil packets on a flat surface to avoid hot juices spilling.