Steak and Potato Foil Packets Recipe: The Ultimate Comfort Food
Introduction to Steak and Potato Foil Packets
If you’re looking for a quick, delicious meal that requires minimal cleanup, you’ve come to the right place! Steak and potato foil packets are the perfect solution for busy weeknights or even a relaxed weekend dinner. This recipe combines tender beef sirloin steak with flavorful baby potatoes and aromatic vegetables, all cooked to perfection in a simple foil packet. Not only is it easy to prepare, but it also delivers a satisfying meal that the whole family will love!
A Personal Story Behind My Steak and Potato Foil Packets Journey
Growing up, my family often gathered around the grill during the summer months. One of our favorite meals was foil packets filled with whatever we had on hand. I fondly remember the way the aromas would waft through the air, bringing everyone together. Making steak and potato foil packets has since become a treasured tradition in my own home. It’s not just a recipe; it’s a way to create delicious memories with loved ones.
What Makes This Steak and Potato Foil Packets Recipe Special?
This recipe stands out because of its versatility and ease. You can customize the ingredients based on what you have in your pantry or what’s in season. Plus, cooking everything in a foil packet locks in flavors and ensures that the steak remains juicy and tender. The addition of fresh parsley and Italian seasoning elevates the dish, making it a delightful experience for your taste buds. Whether you’re grilling or baking, this recipe yields satisfying results every time!
The Full Steak and Potato Foil Packets Recipe
Ingredients
- 1 ½ pounds beef sirloin steak
- 1 pound baby potatoes, cut into ½ inch pieces
- 1 onion, thinly sliced
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh parsley
- 1 tablespoon minced garlic
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons butter, cubed
Instructions
- Par-boil the potatoes: Place the sliced potatoes in boiling salted water and cook for 5 minutes. Drain and transfer to a large bowl. Let them cool for about 10 minutes. Tip: Par-boiling ensures your potatoes are tender and cook evenly.
- Prep the foil packets: Cut the steak into pieces according to your preferred doneness. In a large bowl, combine the steak, par-boiled potatoes, onion, olive oil, parsley, garlic, Italian seasoning, salt, and pepper. Mix well. Prepare 4 pieces of aluminum foil, each at least 12×12 inches. Divide the steak and potato mixture evenly among the foil sheets. Top with butter cubes. Fold the foil over the ingredients and seal tightly. Tip: Make sure to seal the packets well to prevent any steam from escaping.
- Cook the foil packets: On the grill: Cook the foil packets on a hot grill for 8-10 minutes per side until the potatoes are tender. Use an oven thermometer to check the steak’s doneness. In the oven: Bake the foil packets at 425°F for approximately 20 minutes or until the steak reaches your desired doneness. Use an oven thermometer to monitor the steak’s progress. For a char, broil the packets for 1-2 minutes at the end. Be cautious when opening the packets as hot steam and juices may escape.
Serving Suggestions and Variations for Steak and Potato Foil Packets
These foil packets are incredibly versatile! You can serve them with a side salad for a refreshing crunch or enjoy them with crusty bread to soak up the delicious juices. For variations, consider adding bell peppers, zucchini, or mushrooms to the mix for extra flavor and nutrition. You can also experiment with different herbs and seasonings based on your preference. If you want to make it a complete meal, top with shredded cheese during the last few minutes of cooking!
Frequently Asked Questions About Steak and Potato Foil Packets
Can I use a different cut of steak? Yes, feel free to use other cuts like ribeye or flank steak, but be mindful of the cooking times as they may vary.
Can I prepare this ahead of time? Absolutely! You can assemble the foil packets in advance and refrigerate them until you’re ready to cook. Just remember to increase the cooking time slightly if cooking straight from the fridge.
Is this recipe suitable for meal prep? Yes, you can prepare several packets at once and store them in the fridge or freezer for easy meals throughout the week. Just reheat as necessary.
Steak and Potato Foil Packets
Equipment
- Aluminum foil For sealing the packets.
Ingredients
Main Ingredients
- 1.5 pounds beef sirloin steak
- 1 pound baby potatoes, cut into ½ inch pieces
- 1 whole onion, thinly sliced
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh parsley
- 1 tablespoon minced garlic
- 1 tablespoon Italian seasoning
- to taste Salt and pepper
- 2 tablespoons butter, cubed
Instructions
- Par-boil the potatoes: Place the sliced potatoes in boiling salted water and cook for 5 minutes. Drain and transfer to a large bowl. Let them cool for about 10 minutes.
- Prep the foil packets: Cut the steak into pieces according to your preferred doneness. In a large bowl, combine the steak, par-boiled potatoes, onion, olive oil, parsley, garlic, Italian seasoning, salt, and pepper. Mix well. Prepare 4 pieces of aluminum foil, each at least 12x12 inches. Divide the steak and potato mixture evenly among the foil sheets. Top with butter cubes. Fold the foil over the ingredients and seal tightly.
- Cook the foil packets: On the grill: Cook the foil packets on a hot grill for 8-10 minutes per side until the potatoes are tender. Use an oven thermometer to check the steak's doneness. In the oven: Bake the foil packets at 425°F for approximately 20 minutes or until the steak reaches your desired doneness. Use an oven thermometer to monitor the steak's progress. For a char, broil the packets for 1-2 minutes at the end.