Garlic Butter Steak and Potatoes Foil Packet
Garlic Butter Steak and Potatoes Foil Packets are my go-to for cookouts because the steak stays incredibly juicy and the potatoes turn soft and buttery without any effort. The garlic butter melts into everything while it cooks, creating this rich, savory flavor you can't stop eating. Plus, cleanup is just crumpling up the foil and tossing it. It's perfect for summer cookouts, camping trips, and patriotic holidays when you need to feed a crowd with minimal effort. Leftovers stay fresh in the fridge for 3 to 4 days or freeze for up to 2 to 3 months.
Ingredients
- 1 ½ pounds sirloin steak cubed
- 1 pound baby potatoes quartered
- 1 cup pearl onions
- 2 tablespoons butter melted
- 1 teaspoon Italian seasoning
- 1 tablespoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large bowl, combine the cubed steak, baby potatoes, and pearl onions. Drizzle with melted butter and olive oil, then sprinkle with Italian seasoning, garlic powder, salt, and pepper. Toss everything together until evenly coated.1 ½ pounds sirloin steak, 1 pound baby potatoes, 1 cup pearl onions, 2 tablespoons butter, 1 teaspoon Italian seasoning, 1 tablespoon garlic powder, Salt and pepper
- Divide the mixture into four equal portions and place each onto a sheet of heavy-duty aluminum foil. Fold the sides of the foil over the mixture, sealing the packets tightly.
- Grill the foil packets over medium-high heat for 10–12 minutes per side, or until the steak reaches your preferred doneness and the potatoes are tender.
- Alternatively, bake in a preheated oven at 425°F (220°C) for 25–30 minutes.
- For a golden finish, carefully open the foil packets (watch out for steam) and place them under the broiler for 3–4 minutes until lightly browned.
- Garnish with freshly chopped parsley and serve warm.Fresh parsley
Video
Notes
Here are a few tips to make sure your foil packets turn out perfectly every time.
- Cut the potatoes small: Quarter the baby potatoes so they cook at the same rate as the steak. If they're too big, they'll still be firm when the steak is done.
- Use heavy-duty foil: Regular foil can tear easily, especially on the grill, so heavy-duty foil prevents leaks and keeps everything sealed.
- Don't overcrowd the packets: Divide the mixture into four packets rather than squeezing it into two or three, since overcrowded packets won’t cook evenly.
- Prep ahead for camping: Assemble the foil packets at home and store them in a cooler. When you're ready to cook, just throw them on the campfire grate or grill.
- Check doneness before broiling: Open one packet carefully and check if the potatoes are fork-tender and the steak is cooked to your liking before broiling. You can always reseal and cook longer if needed.
- Flash freeze for meal prep: Freeze the assembled uncooked packets on a baking sheet for 1 hour before transferring to a freezer bag so they don’t stick together. Cook from frozen, adding 5 to 10 minutes to the cooking time.
Nutrition
Calories: 399kcalCarbohydrates: 27gProtein: 41gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 119mgSodium: 152mgPotassium: 1177mgFiber: 4gSugar: 3gVitamin A: 187IUVitamin C: 27mgCalcium: 86mgIron: 4mg
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