These Garlic Steak & Potato Foil Packets are a hearty, no-fuss dinner that’s perfect for busy weeknights or easy backyard grilling. Juicy sirloin steak, tender baby potatoes, and bold garlic-herb seasoning all cook together in individual foil packets for maximum flavor and minimal cleanup.
Ingredients
- 2 lbs lean sirloin steak, cut into 2-inch chunks
- 1 lb baby yellow potatoes, quartered
- 1 tbsp minced garlic
- 2 tsp Italian seasoning
- 1 tsp onion powder
- 3 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
- Optional garnish: chopped fresh parsley or chives
Instructions
- Preheat the oven to 425°F (220°C) for the oven method, or preheat the grill to medium-high heat for the grill method.
- In a large bowl, combine the steak, potatoes, minced garlic, Italian seasoning, onion powder, olive oil, salt, and pepper. Toss until the steak and potatoes are evenly coated with the seasoning and oil.
- Tear four 12×12-inch sheets of heavy-duty aluminum foil. Divide the steak and potato mixture evenly among the foil sheets, spreading each portion out slightly for even cooking.
- Fold each foil sheet over the mixture to enclose it, then crimp the edges tightly to seal the packets. Make sure there are no gaps so steam and juices stay inside.
- For the oven: Arrange the packets on a baking sheet and bake for 25–30 minutes, or until the potatoes are tender and the steak reaches your desired doneness. For the grill: Place the packets on the preheated grill, cover, and cook for 20–25 minutes, flipping once halfway through.
- Carefully open each packet (watch for hot steam). Garnish with fresh parsley or chives if desired, and serve hot directly from the packets or transferred to plates.
Variation
- Swap the sirloin for chicken: Use boneless, skinless chicken thighs or breasts cut into chunks. Cook until the chicken reaches 165°F (74°C) internally, adding 5–10 minutes if needed.
- Garlic butter version: Replace half the olive oil with melted butter and add an extra clove of garlic for rich, buttery flavor. Top with a small pat of butter before sealing the packets.
- Veggie-loaded packets: Add bell peppers, onions, or green beans cut into bite-size pieces. Keep total volume similar so cook time stays about the same.
Cooking Notes
- Cut potatoes into smaller, evenly sized pieces (about 3/4 inch) so they cook through at the same rate as the steak.
- If using a grill with hot spots, rotate the packets halfway through cooking to prevent scorching on the bottom.
- For medium steak, aim for a quick check around the 20-minute mark on the grill and 25 minutes in the oven, then adjust as needed.
Serving Suggestions
- Serve the packets with a simple green salad or steamed vegetables for a complete meal.
- Drizzle with a little extra olive oil or garlic butter and finish with a squeeze of lemon for brightness.
- Pair with crusty bread or dinner rolls to soak up the garlicky juices from the packets.
Tips
- Use heavy-duty foil or double-layer regular foil to prevent tearing and leaking.
- Don’t overfill each packet; four moderate portions cook more evenly than a couple of very full packets.
- Let the packets rest for 3–5 minutes after cooking so the juices redistribute before you open and serve.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 40–45 minutes
Nutritional Information (Per Serving)
- Calories: Approximately 550 kcal
- Protein: Approximately 45 g
- Sodium: Approximately 650 mg
Frequently Asked Questions
- Can I make these foil packets ahead of time?
-answer Yes. You can assemble the packets up to 8 hours in advance and refrigerate them. Let them sit at room temperature for about 15 minutes before cooking, and add a few extra minutes to the cook time if going straight from cold. - Can I use a different cut of steak?
-answer Yes. Ribeye, strip steak, or top round can work. Choose a tender cut and avoid very tough cuts unless you cut them small and don’t cook past medium to keep them from getting chewy. - How do I keep the steak from overcooking?
-answer Cut the steak into evenly sized chunks, don’t cook much beyond the recommended time, and let the packets rest a few minutes. For pinker centers, start checking for doneness a few minutes early. - Can I cook these in an air fryer?
-answer Yes, if your air fryer is large enough. Place packets in a single layer and cook at 390°F (200°C) for about 18–22 minutes, checking potatoes for tenderness and adjusting time as needed.
Conclusion
Garlic Steak & Potato Foil Packets deliver big comfort-food flavor with almost no cleanup. Tender steak, creamy potatoes, and bold garlic-herb seasoning all cook together in handy individual packets, whether you use the oven or grill. It’s an easy, crowd-pleasing dinner that feels special yet stays weeknight-simple.
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Garlic Steak & Potato Foil Packets
- Total Time: 40–45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free (if using gluten-free seasonings)
Description
These Garlic Steak & Potato Foil Packets are a hearty, no-fuss dinner that’s perfect for busy weeknights or easy backyard grilling. Juicy sirloin steak, tender baby potatoes, and bold garlic-herb seasoning all cook together in individual foil packets for maximum flavor and minimal cleanup.
Ingredients
Scale
- 2 lbs lean sirloin steak, cut into 2-inch chunks
- 1 lb baby yellow potatoes, quartered
- 1 tbsp minced garlic
- 2 tsp Italian seasoning
- 1 tsp onion powder
- 3 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
- Optional garnish: chopped fresh parsley or chives
Instructions
- Preheat the oven to 425°F (220°C) for the oven method, or preheat the grill to medium-high heat for the grill method.
- In a large bowl, combine the steak, potatoes, minced garlic, Italian seasoning, onion powder, olive oil, salt, and pepper. Toss until the steak and potatoes are evenly coated with the seasoning and oil.
- Tear four 12×12-inch sheets of heavy-duty aluminum foil. Divide the steak and potato mixture evenly among the foil sheets, spreading each portion out slightly for even cooking.
- Fold each foil sheet over the mixture to enclose it, then crimp the edges tightly to seal the packets. Make sure there are no gaps so steam and juices stay inside.
- For the oven: Arrange the packets on a baking sheet and bake for 25–30 minutes, or until the potatoes are tender and the steak reaches your desired doneness. For the grill: Place the packets on the preheated grill, cover, and cook for 20–25 minutes, flipping once halfway through.
- Carefully open each packet (watch for hot steam). Garnish with fresh parsley or chives if desired, and serve hot directly from the packets or transferred to plates.
Notes
- Cooking time can vary slightly based on the size of your steak and potato pieces.
- For more browning, you can briefly open the packets for the last 5 minutes of cooking under the broiler or over higher grill heat.
- Always check a potato piece for doneness; it’s the slowest part to cook.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Category: Main Course
- Method: Baked, Grilled, Foil Packet
- Cuisine: American
Nutrition
- Serving Size: 1 foil packet (approximately 1/4 of recipe)
- Calories: Approximately 550 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 9 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 135 mg
Keywords: garlic steak foil packets, steak and potatoes, grill foil dinner, easy weeknight meal, oven foil packets
