You're going to love these Garlic Steak and Potato Foil Packs with juicy sirloin steak and tender garlic potatoes cooked quickly and easily in aluminum foil on the grill.
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With summer in full swing, grilling season is back! These Garlic Steak and Potato Foil Packs are perfect for your upcoming Father’s Day celebration or any summer barbecue or grill-out! With lean sirloin steak, tender, seasoned potatoes, and fresh minced garlic, this recipe is great for pairing alongside roasted veggies and is packed with amazing savory flavors!
Not only is this recipe easy, but it’s super quick too, making it ideal for summer cookouts or camping with the family, just like these steak and veggie kabobs, venison backstrap, and root beer chicken.
With a combination as classically delicious as steak and potatoes, you just cannot go wrong with this recipe for steak and potato foil packets!
Why You'll Love This Recipe
- Quick and easy - In only 35 minutes you’ll have the perfect steak and potato dinner on your hands! It’s a fast and easy way to enjoy an otherwise more time consuming meal!
- Portable - Whether you’re going camping or enjoying these foil wraps in the backyard, they are perfect to throw in the cooler and take with you wherever you go!
- Easy to Customize - These foil wraps make it easy to add in any roasted vegetables, seasonings, or fresh herbs you want! Everyone can add their own ingredients to their liking!
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Ingredients
Gather the ingredients below for these simple and delicious steak and potato foils.
- Sirloin steak - Using a tender cut of steak such as sirloin is the best for this recipe because it’s lean, juicy, and has great flavor. Depending on how cooked you prefer your steak, you can cut the sirloin into different sized pieces, with smaller pieces being more well done.
- Baby potatoes - While potatoes are of course delicious on their own, they are also known to pair perfectly with steak, making them the perfect addition to these foil wraps!
- Parsley - Parsley adds a great freshness and flavorful depth to the steak and potatoes.
- Garlic - Minced garlic adds amazing flavor to the foil wraps and enhances the natural flavors of the steak and potatoes perfectly!
- Montreal steak seasoning - A classic steak seasoning that adds even more savory flavors to your steak pieces.
See recipe card for full information on ingredients and quantities.
Substitutions & Variations
- If you are a big fan of garlic flavor, feel free to add more garlic to taste!
- For a spicy kick, add some cajun spice or red pepper flakes to your foil wraps.
- Other potato options that work great with this recipe include red potatoes or fingerling potatoes.
- You can add chopped bacon and fresh grated cheddar or parmesan cheese to your foil wraps before sealing them for even more delicious flavor!
- Some great roasted vegetables to serve on the side of these foil wraps include asparagus, green beans, peppers, and broccoli.
How to Make Steak and Potato Foil Packets
Once you’ve gathered all your ingredients, follow the steps below for an easy summertime meal!
- Place quartered potatoes in a pot of boiling water and cook for 5 minutes. Drain and place potatoes in a large bowl.
- Add steak, onion, olive oil, parsley, garlic, and Montreal steak seasoning to the large bowl with potatoes.
- Evenly divide the steak and potato mixture between four pieces of foil and top with cubed butter.
- Gently fold the foil over the steak and potatoes, sealing each pack well. Grill for 8-12 minutes.
Helpful Tips
- Cook time will vary depending on the exact grill temperature, aluminum foil used, and thickness of your steak.
- I suggest using a thermometer to check the temperature of the steak after 8 minutes of cooking, helping to reach your desired results.
- Place the foil wraps on a plate or level surface when opening them after cooking, as the juices inside can become very hot and leak out when opening.
- Make sure your steak and potato pieces aren't too big to ensure even cooking!
- Use a sturdy aluminum foil to ensure the ingredients stay contained and don’t leak out of the foil.
Recipe FAQs
Yes, if you prefer to cook in the oven, these garlic steak and potato foil wraps can be cooked at 425°F for around 20 minutes. Use a thermometer to make sure the steak and potatoes are fully cooked through.
For ease of preparation, you can make these foil wraps 4-6 hours ahead of time. Store the steak and potato foil wraps in the refrigerator or in a cooler until you’re ready to cook and eat!
Wrapping the garlic steak and potatoes in foil not only makes the cooking process faster, but it also allows all of the delicious flavors and seasonings to marinate into the steak and potatoes.
If a packet starts to leak, carefully transfer the contents to a new piece of foil and reseal it tightly. You can also double-wrap the packets with an extra layer of foil for added security.
The steak is done when it reaches your preferred level of doneness (use a meat thermometer if needed). Potatoes should be tender when pierced with a fork. If you're unsure, open one of the packets carefully and check.
Steak Cooking Temperatures
- Rare: Cook until the internal temperature of the steak reaches 125°F (51°C). This usually takes about 10-12 minutes.
- Medium-Rare: Cook until the internal temperature of the steak reaches 135°F (57°C). This usually takes about 12-14 minutes.
- Medium: Cook until the internal temperature of the steak reaches 145°F (63°C). This usually takes about 15-17 minutes.
- Medium-Well: Cook until the internal temperature of the steak reaches 150°F (66°C). This usually takes about 17-19 minutes.
- Well-Done: Cook until the internal temperature of the steak reaches 160°F (71°C). This usually takes about 20-22 minutes.
Use a meat thermometer to check the internal temperature of the steak. Insert the thermometer into the thickest part of the steak for an accurate reading.
Storage & Freezing Instructions
Storage Instructions
To store leftovers, remove the foil and store the steak and potatoes in an airtight container in the refrigerator for 4-5 days.
Freezing Instructions
Store leftover steak and potatoes in a freezer-safe bag or airtight container without foil in the freezer for up to 3 months. When ready to eat, thaw in the refrigerator before reheating in a skillet until the steak and potatoes are completely warmed through.
More Grilling Recipes You'll Love
Looking for other recipes to grill this summer? Try these:
Garlic Steak & Potato Foil Packs
Ingredients
- 1 ½ lbs sirloin steak (cut into pieces (3-inch pieces for well done, 4-inch pieces for medium, 5-inch pieces for medium rare)
- 1 pound baby potatoes (cut into quarters)
- 1 yellow onion (thinly sliced)
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh parsley
- 2 tablespoon minced garlic
- 1 tablespoon Montreal steak seasoning
- 2 tablespoons butter (cubed)
Instructions
- Place quartered potatoes in a pot of boiling water and cook for 5 minutes. Drain and place potatoes in a large bowl. Allow to sit for 10 minutes or until they are cool enough to touch.
- Add steak, onion, olive oil, parsley, garlic, and Montreal steak seasoning to the large bowl with potatoes.
- Place four pieces of aluminum foil (at least 12x12 inches) out on your work surface.
- Evenly divide the steak and potato mixture between the four packs.
- Top each pack with cubes of butter.
- Gently fold the foil over the steak and potatoes, sealing each pack well. (If needed, you can use an additional piece of aluminum foil to lay on top and then seal the edges with the bottom piece of foil.)
- Place packs on a hot grill and cook for 8-12 minutes.
Notes
- Cook time will vary depending on the exact grill temperature, aluminum foil used, and thickness of your steak.
- I suggest using a thermometer to check the temperature of the steak after 8 minutes of cooking, helping to reach your desired results.
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