These steak and potato foil packs are so fun whether grilling on the road or at home! Seasoned juicy steak, tender potatoes, and carrots come together in a neat little pouch and then cooked to perfection!
½Tablespoonfinely chopped rosemary, or thyme or oregano
½teaspoon onion powder
1teaspoonKosher salt, plus more to taste
¼teaspoonground black pepper, plus more to taste
1 ½poundstop sirloin steaktrimmed, cut into 2-inch cubes
1poundbaby yellow potatoes, quartered
1cupcarrots, sliced in half
Instructions
In a large bowl, whisk together olive oil, garlic, rosemary, onion powder, salt, and pepper. Add steak, potatoes, and carrots and toss until well coated. Marinate at room temperature at least 30 minutes. If longer, place in the refrigerator and remove 15 minutes before grilling.
Preheat the grill to medium heat. Spray 4 12-inch sheets foil with nonstick spray (or use non-stick foil).
Divide the steak, potatoes, and carrots evenly between the 4 sheets of foil. Flatten the meat and veggies as much as possible. Wrap foil tightly around the steak, potatoes, and carrots, and fold in the sides to secure the packets.
Place each packet on the grill. Cook 20 minutes, or until the steak is cooked to preferred temperature (see notes) and the potatoes are tender.
Let packets rest unopened 5 minutes before carefully opening to serve. Season with salt and pepper to taste.
Notes
Steak Doneness:
Rare (125°-130°F)
Medium Rare (130°-140°F)
Medium (140°-150°F) A
Medium Well (150°-160°F)
Well (Over 160°F)
Steak: This recipe works best with a cut of beef that is already tender, such as top sirloin or strip steak. Oven: These packets can also be cooked in the oven. Preheat the oven to 425°F. Place the packets on a baking sheet and bake 22 minutes, or until the steak is cooked to preferred temperature. Carefully open the foil and broil for an additional 2 to 3 minutes to add char to the steak.Variations: This recipe is really flexible and can be made in a variety of different ways. You may have to adjust the cooking time, but cut the vegetables small to ensure they cook in time with the steak. Some ideas: sliced red onion and bell peppers; sweet potatoes; zucchini and yellow squash; asparagus and green beans. Herbs: If you don't have fresh herbs, you can use 1 teaspoon of whatever dried herb you like. Feel free to also add Italian seasoning or your favorite steak rub, if you'd prefer.Potatoes not cooked: If you have larger potatoes, you may want to consider doing a quick parboil (boil 5 minutes) before continuing to step 1. If the steak cooks faster than the potatoes, transfer steak to a plate and cover with foil to let rest while you cook the potatoes until tender.Make ahead: These can be made a few hours ahead of time, but not much more than that as the potatoes will oxidize.