Steak and Potato Foil Packs
These savory steak and potatoes foil packets are an easy family dinner perfect for grilling, camping, or the oven!
Equipment
- heavy-duty foil sheets
Ingredients
- 1.5 to 2 pounds top sirloin steak cut into 2-inch pieces
- 1 pound mini Yukon gold potatoes cut into 1-inch pieces
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Marinate the steak and potatoes. In a large bowl, combine the steak pieces, diced potatoes, oil, garlic, thyme, rosemary, salt, and black pepper. Cover and refrigerate for 30 minutes.
- Remove from the fridge and set on the counter for 15 minutes. Cut out four large foil sheets, approximately 12 inches by 12 inches in size. Divide the steak and potatoes between the sheets of foil.
- Preheat the grill to HIGH.
- Wrap the foils tightly around the steak and potatoes, sealing them together. Transfer the foil packets to the grill and cook over high heat for 10 minutes PER SIDE. Remove from heat, carefully open up the packets away from your face, and enjoy.
- Preheat the oven to 450˚F. Wrap the foils tightly around the steak and potatoes, sealing them together.
- Put the foil packets on a baking sheet and transfer them to the oven. Cook for 15 to 20 minutes, or until the internal temperature of the steak reaches about 135˚F and the potatoes are tender.
- For a nice char on the steak, open the packets and place them under the broiler for a couple of minutes, then serve.
Notes
For the potatoes, parboil to ensure tender cooking or cut potatoes into 1-inch cubes. For steak preference, adjust piece size according to desired doneness.
Nutrition
Serving: 1Foil PackCalories: 400kcalCarbohydrates: 20gProtein: 40gFat: 16gSaturated Fat: 3gCholesterol: 100mgSodium: 684mgPotassium: 1093mgFiber: 2gVitamin C: 23mgCalcium: 60mgIron: 4mg
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