Garlic Steak and Potato Foil Packs are a wonderful meal option for those who crave a hearty, flavorful dish that’s easy to prepare and perfect for any occasion. Whether you’re planning a casual family dinner, a backyard barbecue, or a camping trip, these foil packs offer a convenient way to cook a delicious meal with minimal cleanup. The combination of tender, juicy steak, seasoned potatoes, and a hint of spice from jalapenos, all enveloped in a buttery garlic sauce, creates a mouthwatering experience that will have everyone asking for seconds.
One of my fondest memories of this dish comes from a camping trip where we cooked these foil packs over an open fire. The aroma of the garlic butter and rosemary mingling with the smoky scent of the campfire was simply irresistible. Each bite was packed with flavor, and the cleanup was a breeze, making it a perfect meal for the great outdoors. The versatility of this recipe allows you to tailor it to your taste, making it a favorite for all ages and preferences.
Ingredients
2 pounds steak cubed, sirloin or your favorite cut
2 pounds red potatoes cut into bite size pieces
2 jalapenos finely chopped
6 tablespoons butter salted, softened
2 tablespoons parsley chopped
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons granulated garlic
1 tablespoon Worcestershire sauce
4 sprigs rosemary about 2 inches in length, optional
Instructions
Step 1: Prepare the Steak and Potatoes
Cube the Steak: Start by cutting the steak into bite-size pieces. Make sure to trim off any extra sinew to ensure tender and enjoyable bites.
Cube and Par Cook the Potatoes: Cut the red potatoes into bite-size pieces. Par cook the potatoes by boiling them for about 5 minutes. This can be done on the stove top or in a microwave-safe dish with added water. The goal is to have the potatoes still a bit firm but starting to turn tender.
Step 2: Assemble the Foil Packs
Prepare the Foil Sheets: Lay out four pieces of aluminum foil, each approximately 14×18 inches. This size is perfect for creating individual servings and ensures there’s enough room to fold and seal the edges.
Add Steak and Potatoes: Divide the cubed steak and potatoes evenly among the four pieces of foil. Each piece should get about 1/2 pound of steak and 1/2 pound of potatoes.
Add Jalapenos: Sprinkle the finely chopped jalapenos over the steak and potatoes. Adjust the amount of jalapenos according to your preferred level of heat. Removing the seeds will reduce the spiciness.
Step 3: Make the Garlic Butter Sauce
Prepare the Sauce: In a small mixing bowl, whisk together the softened butter, chopped parsley, salt, pepper, granulated garlic, and Worcestershire sauce. This mixture will provide the rich, buttery garlic flavor that makes this dish so delicious.
Top the Steak and Potatoes: Divide the butter mixture evenly among the four foil packs. Spoon the mixture directly over the steak and potatoes, ensuring even coverage.
Add Rosemary: Lay a sprig of rosemary on top of each pack. The rosemary will infuse the dish with its fragrant, earthy aroma.
Step 4: Cook the Foil Packs
Wrap the Foil Packs: Carefully fold up the edges of the foil to create sealed packets. Make sure the packets are well-sealed to keep the steam and juices inside during cooking.
Cook the Foil Packs: You have two options for cooking:
Oven: Preheat your oven to 375°F (190°C). Place the foil packs on a baking sheet and cook for 25-30 minutes.
Grill: Preheat your grill to 400°F (200°C). Place the foil packs directly on the grill and cook for 15-20 minutes.
Step 5: Serve and Enjoy
Check for Doneness: Carefully open one of the packets to check if the steak is cooked to your desired level of doneness. If you prefer well-done beef, you may need to cook the packets for an additional 5-7 minutes.
Serve: Once the steak and potatoes are cooked to perfection, carefully remove the foil packs from the oven or grill. Be cautious when opening the packets, as the steam and juices will be very hot.
Garnish and Enjoy: Transfer the contents of each foil pack to a plate, or serve directly from the foil for a rustic presentation. Garnish with additional chopped parsley if desired.
Variations & Tips
Vegetable Additions: Feel free to add other vegetables to the foil packs. Mushrooms, bell peppers, and onions all make great additions. If adding root vegetables like carrots, be sure to par cook them along with the potatoes.
Spice Levels: Adjust the heat by adding more or fewer jalapenos. If you want extra spice, leave the seeds in the jalapenos.
Different Herbs: If you’re not a fan of rosemary, try using thyme or oregano for a different flavor profile.
Healthier Options: For a lighter version, use less butter or substitute with olive oil. You can also use sweet potatoes instead of red potatoes for a different taste and added nutrients.
Storage and Reheating: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Conclusion
Garlic Steak and Potato Foil Packs are a delicious, easy-to-make meal that offers both convenience and incredible flavor. Whether you’re cooking at home, preparing for a barbecue, or planning a camping trip, this recipe is sure to please. The combination of tender steak, seasoned potatoes, and a buttery garlic sauce makes every bite a delight. Plus, the versatility of this dish allows you to customize it to your liking, ensuring it becomes a staple in your recipe collection. Enjoy the simplicity and rich flavors of this dish, and savor the joy of a meal that’s both easy to prepare and satisfying to eat.
Garlic Steak and Potato Foil Packs
Ingredients
- 2 pounds steak cubed (sirloin or your favorite cut): Trim sinew for tender bites.
- 2 pounds red potatoes cut into bite-size pieces: Par cook for about 5 minutes.
- 2 jalapenos finely chopped: Adjust quantity for desired heat; remove seeds for less spice.
- 6 tablespoons butter salted, softened: Forms the base of the garlic butter sauce.
- 2 tablespoons parsley chopped: Adds freshness and color.
- 2 teaspoons salt: Essential for seasoning.
- 2 teaspoons black pepper: Adds a bit of heat and depth.
- 2 teaspoons granulated garlic: Enhances the garlic flavor.
- 1 tablespoon Worcestershire sauce: Adds umami and depth.
- 4 sprigs rosemary about 2 inches in length: Optional; adds a fragrant, earthy aroma.
Instructions
- Cube the steak into bite-size pieces, trimming any sinew. Cut the red potatoes into bite-size pieces and par cook them for 5 minutes.
- Lay out four 14×18-inch pieces of aluminum foil. Divide the steak and potatoes evenly among the foil sheets.
- Sprinkle chopped jalapenos over the steak and potatoes. Adjust the amount based on your spice preference.
- In a small bowl, whisk together softened butter, chopped parsley, salt, pepper, granulated garlic, and Worcestershire sauce. Divide the mixture among the foil packs, spooning it over the steak and potatoes.
- Place a sprig of rosemary on top of each foil pack. Fold the edges of the foil to create sealed packets.
- For oven cooking, preheat to 375°F (190°C) and bake for 25-30 minutes. For grilling, preheat to 400°F (200°C) and grill for 15-20 minutes.
- Check for doneness by carefully opening one packet. Cook an additional 5-7 minutes if needed for well-done steak.
- Serve the foil packs directly from the foil or transfer to plates. Garnish with additional parsley if desired.
Notes
- Vegetable Additions: Add mushrooms, bell peppers, or onions. Par cook root vegetables like carrots with the potatoes.
- Spice Levels: Adjust the heat by adding more or fewer jalapenos.
- Different Herbs: Substitute rosemary with thyme or oregano.
- Healthier Options: Use less butter or olive oil instead, and swap red potatoes for sweet potatoes.
- Storage and Reheating: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave.
