Description
This Garlic Steak and Potato Foil Packs recipe offers a quick, flavorful meal perfect for grilling or baking. Tender top sirloin steak chunks are combined with baby yellow potatoes and a savory blend of garlic and herbs, all cooked together in foil packets to lock in moisture and taste. Easy to prepare and clean up, this dish is ideal for weeknight dinners or outdoor cookouts.
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 in size
Seasonings and Oil
- 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
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.
- Combine Ingredients: In a large bowl, toss the steak pieces and potatoes with olive oil, salt, black pepper, minced garlic, onion powder, dried oregano, dried parsley, and dried thyme until everything is evenly coated.
- Assemble Foil Packs: Lay out four 12×12-inch sheets of aluminum foil. Evenly divide the steak and potato mixture among the foil sheets, then wrap each tightly to form secure foil packets.
- Cook the Foil Packs: To grill, place the foil packs over high heat for about 10 minutes per side, or alternatively, bake them in a preheated oven at 425°F (220°C) for 20-25 minutes. Cook until the steak reaches the desired level of doneness and the potatoes are tender.
- Finish and Serve: Carefully open the foil packs to avoid steam burns, garnish with fresh thyme or parsley if desired, and serve the steak and potatoes hot for a delicious meal.
Notes
- Cut potatoes uniformly to ensure even cooking.
- Use a meat thermometer to check steak doneness: 130°F for medium-rare, 140°F for medium.
- Foil packets help lock in moisture and flavors while making cleanup simple.
- You can prep foil packs ahead of time and refrigerate until ready to cook.
- Adjust seasonings according to taste preferences.
