Steak & Potato Foil Packs Are Quick & Easy

Garlic steak and potato foil packs are a wonderful meal option for those who crave a hearty, flavorful dish that is easy to prepare and perfect for any occasion. Whether you are 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.

Garlic steak and potato foil packs can be cook in the oven or on a grill. (Photo: Contributed)

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 is both easy to prepare and satisfying to eat.

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

• Start by cutting the steak into bite-size pieces. Make sure to trim off any extra sinew to ensure tender and enjoyable bites.
• 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.
• 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.
• 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.
• 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.
• In a small mixing bowl, whisk together the softened butter, chopped parsley, salt, pepper, granulated garlic and Worcestershire sauce.
• Divide the butter mixture evenly among the four foil packs. Spoon the mixture directly over the steak and potatoes, ensuring even coverage.
• Lay a sprig of rosemary on top of each pack. The rosemary will infuse the dish with its fragrant, earthy aroma.
• 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.
• Preheat your oven to 375°F (190°C). Place the foil packs on a baking sheet and cook for 25-30 minutes. Or, preheat your grill to 400°F (200°C). Place the foil packs directly on the grill and cook for 15-20 minutes.
• 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.
• 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.
• 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 aren’t 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.

 
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