Garlic Steak and Potato Foil Packs
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Juicy and savory seasoned Garlic Steak and Potato Foil Packs are simply the most perfect baked or grilled hearty, healthy meal, and done in just 30 minutes!
If foil packs are on your mind, you’ll have to try these other delicious foil packs like Steak Fajita Foil Packs, Herb Butter Salmon and Asparagus Foil Packs, and Lemon Herb Shrimp and Broccoli Foil Packs.
In my mind there are some foods that just go together. For example: French fries and ketchup. Oreos and peanut butter. Chips and salsa. Diet coke and cherry syrup. And of course, who could ever forget the best one of all: steak and potatoes.
While I’ve always been a fan of potatoes, whether mashed, or split open and piled with sour cream, cheese, and bacon, or deep fried and salted, I’m on board.
Steak was always a different story though. For years and years I believed that I didn’t like steak; I thought it was tough and flavorless. That all changed when, in my late teenage years, I ate at a Japanese restaurant and devoured a fillet mignon in about 2.7 seconds. All it took was one amazing steak, cooked the right way, to convince me that steak was actually pretty fantastic after all.
I had no idea steak could be so juicy, so tender, so melt-in-your-mouth perfect with such incredible flavor! But it was and it can be and ever since that day, I became a steak superfan, especially if we are talking about garlic steak. I’ll take garlic on pretty much anything (seriously, garlic is LIFE), but garlic steak is just out-of-this-world delicious.
So, it would make sense then, that since I’ve become somewhat obsessed with foil packs that I would also try a twist on steak and potatoes with lots of garlic and seasonings. Turns out this recipe was just waiting to happen because it is perfection.
That all goes to show you that steak and potatoes are a fantastic combination all the time and especially in this easy and insanely flavorful foil pack meal! Savory herbs, olive oil, and garlic bring these ingredients to life in just 30 minutes with pretty much zero cleanup.
Ingredients for Steak and Potato Foil Packets
- Top sirloin steak
- Baby yellow potatoes
- Olive oil
- Salt and pepper
- Minced garlic
- Onion powder
- Dried oregano
- Dried parsley
- Dried thyme
- Fresh thyme or parsley (optional)
Here’s How you Make it
To make these amazing foil packs, you’ll want to start by seasoning the steak. To do this, combine the pieces of steak with potatoes, olive oil, salt, pepper, garlic, and the rest of the seasonings and give it a toss to combine.
Next, tear off four 12 x 12 sheets of foil (no need to get out a ruler, but try to make them ample enough to put in the steak and potatoes, about that size). And divide the steak and potatoes between the sheets of foil.
Wrap the corners up around the ingredients to form the foil packs. Put the packs right on the grill grates and grill over high heat for about 10 minutes on both sides or until steak and potatoes are cooked through.
If you prefer to bake rather than grill the steak foil packs, then pop them in the oven at 425 degrees for about 20-25 minutes or until they are cooked through to desired doneness. I like to garnish my packs with fresh thyme or parsley and serve immediately while they are nice and hot.
Expert Tips and Tricks
- Be sure to cut your steak into pieces that are at least 2 x 2 inches, and potatoes into pieces smaller than one inch. This ensures even cooking.
- I like my steak with just a teeny tiny hint of pink right in the middle, just to the point it’s about to disappear completely. If you like it that way too, I suggest cutting the steak into larger 2-inch chunks because the potatoes need enough time to cook all the way through.
- If you like more doneness to your steak, just cut it into 1-inch pieces and it should come out just right.
- For medium doneness on the steak, boil the potatoes first for five minutes before adding to the bowl and proceeding with the rest of the recipe. This will help them to cook faster once in the foil pack.
- If you prefer a bit of char on your steak, you can open up the packets at the end and cook for a couple minutes directly on the grill, or for baking you can switch the oven to broil for a few minutes, again with the packets opened.
Garlic Steak and Potato Foil Packs
Ingredients
- 2-2 ½ pounds top sirloin steak, trimmed of fat and cut into 2 ½-inch pieces, (see note)
- 1 pound baby yellow potatoes , quartered (or halved if they are already less than 1 inch in size, see note)
- 3 tablespoons olive oil
- salt and pepper to taste , (I use 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
- fresh thyme or parsley for topping , (optional)
Instructions
- In a large bowl combine steak, potatoes, olive oil, salt and pepper, garlic, and seasonings and toss to combine.
- Divide steak and potatoes between four 12×12 inch sheets of foil, then wrap the foil tightly around the contents to form your foil packs. Grill over high heat for about 10 minutes on each side or until steak and potatoes are cooked through OR bake at 425 degrees for about 20-25 minutes until cooked through to desired doneness (see note).
- Garnish with fresh thyme or parsley and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How did you get the deep brown color?
Hi Richard, When I grill these foil packs they are less dark at the end, but when I bake them, I usually switch to broil and open the packs for the last few minutes to get some extra color on them.
You could also lightly brush your dish with gravy aide or Gravy Master when it has Finished cooking, Put it back in the oven for about 5 minutes. It will brown beautufully! Enjoy…
Hi, I am not a cook but would like to try this. Sorry if I sound stupid but what does it mean change your oven to broil?
Hi Lorna, if you want additional browning on your meat and potatoes, you can switch your oven from bake, to broil at the end (with the foil packs open at this point). All you do is turn your oven off, and then turn it back on but with the “broil” option instead of the bake option.
Hi this looks delicious! I am going to make it tonight for dinner. I am deciding on which way to make it and saw someone mentioned cooking it in pyrex. I always cook is pyrex and was wondering if the cook time would be the same and if I should still use aluminum foil? I never knew cooking in aluminum foil could be bad for you before this post and do not have parchment paper.
Hi Catherine, The foil is just for convenience – if you want to use a pyrex dish you don’t need to line it with anything, simply grease the pan first. 🙂
I am wary of the steak looking more steamed than the way your photo shows. How about browning the steak in a pan before proceeding with the recipe?
Yes that definitely works! Also, when baking the foil packs, you can open the pack about five minutes before the end and switch from bake to broil for a few minutes to get some additional color.
It would be wonderful if you could add a nutritional label to the recipe. Some of us are watching our calories, etc. Recipe does look tasty.
She can’t because she’s not a nutritionist. Just put food and amount into fitness pal of everything u eat & it will tell u ur calories /etc…
You can count your calories using my fitness pal, there you can scan the bar code of your item and it will give you info about nutritional content.
disregard previous question, I just noticed the baking details on your site. Sorry
If I make it in the oven (and not the grill), what temp do I bake it at and for how long?
Thanks
Wonder if it would taste good with pork chop? Going to try the steak just have pork chop in the fridge for tonight!!!!!!
Hey Jody! I haven’t tried it with pork chop but that sounds delicious! Let me know if you give it a go, I’d love to hear how it turned out!
Can this be done in a crock pot?
This may be a crazy question, but do I use a baking sheet in the oven or do I place them directly on the oven rack?
Directly on the oven rack. 🙂
Thank you! I’m going to try this today.
Oh, maybe this is the problem! I put them on a baking sheet and they are taking FOREVER to cook. I’ll try switching that…