Steak and Potato Foil Packs

Steak and Potato Foil Packs

Need an easy dinner with juicy steak, buttery garlic potatoes, and practically no dishes to wash? These Steak and Potato Foil Packs are about to become a family favorite! Tender bites of steak, hearty potatoes, and sweet carrots are tossed with garlic butter, savory herbs, and spices, then wrapped in foil and cooked to perfection. The best part? You can make these steak foil packets on the grill for a summer cookout or bake them in the oven for an easy weeknight dinner any time of year.

I love a dinner that delivers big flavor without leaving a sink full of dishes, and these foil packs do exactly that. Everything cooks together in one convenient packet, making prep simple and cleanup a breeze. Serve them with a refreshing glass of Watermelon Lemonade and a slice of creamy Eclair Ice Box Cake for a delicious, family-friendly meal!

This recipe is always a hit, and it is a classic meat and potatoes meal with a fun modern twist. It is fairly simple to make, uses pantry staples like onion and garlic powder, and the results are juicy, tender, and flavorful!

In other words, this recipe is an all around winner, and checks tons of boxes. 

We love foil packs for this reason, especially ones like these Shrimp and Kielbasa Foil Packets, Sausage and Potato Foil Packs, Lemon Butter Salmon and Asparagus Foil Packs, Italian Chicken Foil Packs, Chicken and Potato Foil Packs, etc. They really are just so simple and so delicious. 

What You Need to Make Steak and Potato Foil Pack

These foil packs are super simple, steak, potatoes, carrots, and a bunch of seasonings and butter to add flavor. You probably already have a lot on hand: 

• • Top sirloin steak: You can sub other steak here, but this is the steak I found to be the most tender, juicy, and flavorful with this particular cooking method. I do not recommend skirt or flank steak, as it is too tough and chewy when cooked this way. 
  • Baby yellow potatoes: Be sure to cut them uniformly, and follow the instructions so you get a nice even cook!  
  • Carrots, cut into 1 inch pieces: While you can use baby carrots, regular carrots, peeled and cut are FAR superior in this recipe. 
  • Olive oil
  • Seasonings: salt, fresh ground black pepper, cayenne pepper, onion powder, Italian Seasoning
  • Minced garlic
  • Butter: You can use salted or unsalted. 
  • Garnish: fresh thyme or parsley 

  Other: Heavy Duty Foil

Also, check out Kitchen Tools Under $25 for a handy vegetable chopper that will make your foil pack meals even easier to make. 

Supplies:

• Glass Bowls
• Cutting Board
• Foil: A heavy duty foil is best if you are planning to grill. 

How to Make Steak and Potato Foil Pack

1. Prep The Steak: Trim the fat off your top sirloin steaks, and cut them into 2 inch pieces. Don’t cut them smaller, as this helps to insure even cooking, and give you a nice medium or medium rare piece of steak. 
2. Prep Potatoes: You want to cut potatoes into 1 inch size pieces, as they will take longer to cook than the steak. This will mean quartering or halving them, depending on the size of potatoes you pick. Once cut up you are going to par boil them to get the cooking process started and help them be tender. To do this, place potatoes in a microwave safe bowl, and cover with water. Microwave for 4-5 minutes, then drain off water, and set aside. 
3. Combine: In a large bowl combine all ingredients, except the garnish, and toss to combine. 
4. Assemble Foil Packs: You need heavy duty foil, cut out your 12×12 inch pieces and divide steak and potatoes between the 4 12×12 inch sheets of foil, then top each with 1 tablespoon butter. Wrap the foil tightly around the contents to form your foil packs. Fold edges to create a seal. 
5. Cook: You can choose whether you grill them or use the oven to bake them. 

Grill

1. Preheat your grill to high heat. Approximately 450 degrees F. 
2. Place foil packs directly on grill grates. Cook for 10 minutes. 
3. Flip foil packets over, and grill an additional 10 minutes. Or until potatoes are cooked through and steak has reached your desired doneness
4. For char, or grill marks, open packet, and finish steak pieces directly on grill for 3-4 minutes or pop into your oven on broil and broil 2-3 minutes. 
5. Garnish with fresh thyme or parsley, and serve. 

Bake

1. Preheat oven to 425 degrees F
2. Place foil packets on a baking sheet, or directly on the rack, and bake for 20-25 minutes until cooked through to desired doneness.
3. Open foil packets, and switch oven over to broil. Broil on high for 2-3 minutes to caramelize the steak pieces. 
4. Garnish with fresh thyme or parsley and serve.

Tips and Tricks for making Steak and Potato Foil Packs

Making this recipe is Eazy Peazy, but here are some tips to make sure you get the best results every time: 

• Desired Doneness: Cooking your steak to the right temperature matters, so ask yourself how done you want it, and adjust cook time and size of steak pieces accordingly. For example, a rare or medium-rare steak should be cut into larger pieces so it won’t cook all the way through while the potatoes cook. A well done steak should be cut into smaller, 1-inch pieces to achieve doneness. 
• Get Char: If you want a char on the steak, which is going to add some flavor and caramelization, you can open up the packets at the end, and pop them under the broiler of your oven, set to high, for a couple minutes, then serve.
• Ingredients Subs: This recipe has been tested with these ingredients and variations. These are the ingredients that work best. Instead of olive oil, you can swap a different vegetable or avocado oil, but olive gave the best flavor. Instead of baby yellow potatoes, you can use fingerling, baby Yukon gold, etc. but I love the baby yellow because of the flavor. A fattier steak cut like a ribeye would work here, but you don’t want to use something that won’t stay tender, so avoid flank or skirt here.  
• Heavy Foil: If you plan to cook over open flame or in a campfire, use a heavy duty foil, or double up the layers so you do not burn your dinner. 
• Take Care: Be really careful when opening the foil packets, as they will have hot juices and steam in them that wants to escape, and you want to be able to enjoy eating them, not get burned by them. Place them on a plate, on a table, and open, this way the juices do not run out onto your hands or lap. 

Make Ahead and Storage

Can you make steak and potato foil packs ahead? Yes and no! 

While you don’t want to make these and freeze them or even refrigerate them too long, you can mix them up 4-6 hours ahead without running into issues. Much longer than that, and your potatoes will start to oxidize and not be as good. 

If you happen to have leftovers, one option is to reheat them in the oven or on the grill. Just know, reheating will cook the steak further. You aren’t going to get the perfect steak with this recipe, but it is a fun, easy, flavorful way to cook your whole dinner in a fun way. 

Other Great Recipes: 

• Grilled Skirt Steak
• Classic Ribeye
• Sirloin Steak
• 10 Garlic Clove Marinated Grilled Filet
• Flank Steak
• Turkey Bratwurst Grill Pouch

Steak and Potato Foil Packs

Steak and potato foil packs, tender steak cooked with potatoes and carrots for a complete meal with low mess and no fuss.

5 from 1 vote

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 servings

Calories: 481kcal

Equipment

Sheet Pan

Box Cheese Grater

Mixing Bowl Set

Ingredients

• 2-2 1/2 pounds Top sirloin steak
• 1 pound Baby yellow potatoes
• ½ pound Carrots cut into 1 inch pieces
• 2 tablespoons Olive oil
• 1 teaspoon Kosher salt
• 1/4 teaspoon Black pepper freshly ground
• ¼ teaspoon Cayenne pepper
• 1 tablespoon Garlic minced
• 1/2 teaspoon Onion powder
• 2 tsps Italian Seasoning
• 4 Tbs Salted butter divided
• Garnish: fresh thyme or parsley
• Other: Heavy Duty Foil

Instructions

• Trim the fat off your top sirloin steaks, and cut them into 2 inch pieces. Don’t cut them smaller, as this helps to ensure even cooking.
• Cut potatoes into 1 inch size pieces, which will mean quartering or halving them, depending on the size.
• Place potatoes in a microwave safe bowl, and cover with water. Microwave for 4-5 minutes, to help the potatoes start cooking and get tender. Drain off water, and set aside.
• In a large bowl combine all ingredients, except the garnish, and toss to combine.
• Cut and lay out 4 12x12 inch pieces of foil.
• Divide steak and potatoes between the 4 12x12 inch sheets of foil, then top each with 1 tablespoon butter.
• Wrap the foil tightly around the contents to form your foil packs. Fold edges to create a seal.

Grill

• Preheat your grill to high heat. Approximately 450 degrees F.
• Place foil packs directly on grill grates. Cook for 10 minutes.
• Flip foil packets over, and grill an additional 10 minutes. Or until potatoes are cooked through and steak has reached your desired doneness
• For char, or grill marks, open packet, and finish steak pieces directly on grill for 3-4 minutes.
• Garnish with fresh thyme or parsley, and serve.

Bake

• Preheat oven to 425 degrees F
• Place foil packets on a baking sheet, or directly on the rack, and bake for 20-25 minutes until cooked through to desired doneness.
• Open foil packets, and switch oven over to broil. Broil on high for 2-3 minutes to caramelize the steak pieces.
• Garnish with fresh thyme or parsley and serve.

Notes

To ensure even cooking, cut steaks into pieces that are two inches in size, and potatoes to one inch or smaller.
You can skip the direct grilling and/or broiling, but it adds flavor.

Nutrition

Calories: 481kcal | Carbohydrates: 7g | Protein: 51g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 164mg | Sodium: 838mg | Potassium: 1022mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9892IU | Vitamin C: 4mg | Calcium: 94mg | Iron: 4mg

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

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