Steak and Potato Foil Packs

Steak and Potato Foil Packs

Prep Time: 5

Cook Time: 10

Marinate + Rest: 35

Total Time: 50

Servings: 4

These steak and potato foil packs are so fun whether grilling at home, over a campfire or in the oven. Seasoned juicy steak, tender potatoes, and carrots come together in a neat little pouch and then cooked to perfection!

Ingredients

¼ cup olive oil
1 Tablespoon minced garlic , or more to taste
½ Tablespoon finely chopped rosemary , or thyme or oregano
½ teaspoon onion powder
1 teaspoon Kosher salt , plus more to taste
¼ teaspoon ground black pepper , plus more to taste
1 ½ pounds top sirloin steak trimmed, cut into 2-inch cubes
1 pound baby yellow potatoes , quartered
1 cup carrots , 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)
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: You may need to adjust the cooking time, and cut the vegetables small so 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 your potatoes are large, do a quick parboil (5 minutes) before step 1. If the steak finishes before the potatoes, transfer it to a plate and cover with foil to rest while the potatoes keep cooking.

Make ahead: These can be made a few hours ahead of time, but not much more than that as the potatoes will oxidize.

Store: Place leftovers in an airtight container. Store up to 4 days in the refrigerator. Reheat in the microwave until warmed through.

Nutrition

Calories: 538kcal, Carbohydrates: 21g, Protein: 37g, Fat: 35g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 19g, Cholesterol: 104mg, Sodium: 96mg, Potassium: 944mg, Fiber: 3g, Sugar: 1g, Vitamin A: 33IU, Vitamin C: 23mg, Calcium: 31mg, Iron: 4mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.