Go Back
steak and potato foil pack with fork
Print Recipe
No ratings yet

Steak and Potato Foil Packs


  • 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 salt
  • 1/4 teaspoon fresh ground black pepper
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon minced garlic
  • 1/2 teaspoon onion powder
  • 2 tsps Italian Seasoning
  • 4 Tbs butter divided
  • Garnish: fresh thyme or parsley
  • Other: Heavy Duty Foil


  • 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.
  • 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.


  • 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.


  • 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 swithc oven over to broil. Broil on high for 2-3 minutes to caramelize the steak pieces.
  • Garnish with fresh thyme or parsley and serve.


To insure 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.