Garlic steak and potato foil packs are a full steak dinner sealed in foil: chunks of top sirloin and quartered baby potatoes tossed with olive oil, garlic and dried herbs, then cooked on a hot grill until the steak is juicy and the potatoes are tender. Each person gets a pack, and there is no pan to wash. They are made for summer grilling, camping trips and busy weeknights, and they can go in the oven when the weather turns.
How to make garlic steak and potato foil packs: Toss sirloin pieces and quartered baby potatoes with olive oil, garlic, onion powder, oregano, parsley, thyme, salt and pepper. Divide among four sheets of foil and wrap tightly. Grill over high heat for about 10 minutes per side, until the potatoes are tender and the steak reaches 145°F. Rest for 3 minutes before opening.
Why You’ll Love It
- Dinner in a packet. Meat and potatoes cook together.
- No cleanup. The foil is the pan and the plate.
- Ten minutes of prep. One bowl and a knife.
- Grill or oven. Both work.
- Big flavor from the pantry. Garlic, onion powder and three dried herbs.
Ingredient Notes
Top sirloin steak. Two to 2 1/2 pounds, trimmed of fat and cut into 2 1/2-inch pieces. Large pieces stay juicy while the potatoes cook.
Baby yellow potatoes. One pound, quartered. Halve any that are already smaller than 1 inch.
Olive oil. Three tablespoons, to coat everything and carry the seasoning.
Garlic. One tablespoon, minced.
Onion powder, dried oregano, dried parsley and dried thyme. One teaspoon of each.
Salt and black pepper. To taste. About 1 teaspoon of salt and 1/4 teaspoon of pepper is a good starting point.
Fresh thyme or parsley. An optional garnish.
Ingredients
- 2 to 2 1/2 pounds top sirloin steak, trimmed and cut into 2 1/2-inch pieces
- 1 pound baby yellow potatoes, quartered
- 3 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon minced garlic
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- Fresh thyme or parsley, optional garnish
How to Make Garlic Steak and Potato Foil Packs
1. Season the steak and potatoes. In a large bowl, toss the steak and potatoes with the olive oil, salt, pepper, garlic, onion powder, oregano, dried parsley and dried thyme.
2. Seal the packs. Divide the mixture among four 12-by-12-inch sheets of foil. Wrap the foil tightly around each portion to form a pack.
3. Grill and check doneness. Grill over high heat for about 10 minutes per side. Check that the potatoes are tender and the steak reaches 145°F with a food thermometer. Cook longer if needed.
4. Rest and serve. Remove the packs from the heat and let the steak rest for at least 3 minutes. Open the foil carefully, garnish with fresh thyme or parsley if using, and serve.
Will the Potatoes Be Tender When the Steak Is Done?
That is the one tricky part of a foil pack. Steak cooks fast and potatoes cook slowly, and here they share the same packet for the same 20 minutes. The answer is in how you cut them: big pieces of steak, small pieces of potato.
| What | How to cut it | Why |
|---|---|---|
| Top sirloin | Large 2 1/2-inch pieces | Big chunks take longer to cook through, so they keep pace with the potatoes |
| Baby yellow potatoes | Quartered | Small pieces cook faster |
| Very small potatoes, under 1 inch | Halved | They are already small enough |
| Extra insurance | Boil the cut potatoes for 5 minutes first, then cool them enough to handle | A head start means they are sure to be soft |
The parboiling step is optional, and it is worth it if your potatoes are large or you like them very soft.
Either way, check before you serve. Open one pack carefully and push a fork into a potato. It should slide in easily. Then check a piece of steak with a food thermometer for 145°F. If the potatoes need more time, seal the pack and put it back on the heat.
Tips for Success
How do I seal a foil pack?
Pile the food in the center of the sheet. Bring two opposite edges together above it and fold them down twice, then fold in each open end twice. A tight seal holds in the steam and the juices.
How do I know the steak is safely cooked?
USDA FSIS gives 145°F for steak, followed by a rest of at least 3 minutes. Use a food thermometer in the center of a large piece.
Should I use heavy-duty foil?
It helps. Thin foil tears easily on grill grates. If you only have regular foil, use two layers.
How do I open the packs safely?
Carefully, and away from your face. Hot steam rushes out as soon as the foil is opened.
Do I flip the packs?
Yes. They get about 10 minutes on each side.
How Long Does It Take?
About 33 minutes: 10 minutes of prep, about 20 minutes on the grill and a 3-minute rest.
Can You Cook the Packs in the Oven?
Yes. Bake the sealed packs at 425°F for about 20 to 25 minutes. Check them the same way: tender potatoes, and steak at 145°F.
Storage & Reheating
Refrigerate leftovers within 2 hours, in shallow, covered containers. Reheat them in a skillet or the oven until hot, to 165°F. Leftover steak and potatoes are also good chopped and fried with an egg for breakfast.
What to Serve With It
Each pack is a meal. Add a green salad or grilled corn if you want more on the plate. For other steak and potato dinners, try garlic butter steak bites and cheesy smashed potatoes or, for a side, baked garlic Parmesan potato wedges. For more packet dinners, there are slow cooker Cajun steak packets and slow cooker foil packet sausage and pierogies. And for meat and potatoes from the oven, make garlic butter pork chops with cheesy potato bake or the hobo casserole.
Frequently Asked Questions
How do I get tender potatoes without overcooking the steak?
Cut the steak into large 2 1/2-inch pieces and quarter the baby potatoes. For extra insurance, boil the potatoes for 5 minutes first.
How do I know the steak is safely cooked?
It reaches 145°F on a food thermometer, then rests for at least 3 minutes.
Can I cook the packs in the oven instead of on the grill?
Yes. Bake them at 425°F for about 20 to 25 minutes.
How many packs does it make?
Four.
Final Notes
I write a name on each pack with a marker before it goes on the grill, so the one with extra garlic ends up with the right person. If you make them, leave a comment to tell me how they turned out or ask a question.
Garlic Steak and Potato Foil Packs
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Ingredients
- 2 to 2 1/2 pounds top sirloin steak trimmed of fat and cut into 2 1/2-inch pieces
- 1 pound baby yellow potatoes quartered, or halved if already less than 1 inch
- 3 tablespoons olive oil
- salt to taste, about 1 teaspoon
- black pepper to taste, about 1/4 teaspoon
- 1 tablespoon garlic minced
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- fresh thyme or parsley optional garnish
Instructions
- In a large bowl, toss the steak and potatoes with the olive oil, salt, pepper, garlic, onion powder, oregano, dried parsley and dried thyme.
- Divide the mixture among four 12-by-12-inch sheets of foil. Wrap the foil tightly around each portion to form a pack.
- Grill over high heat for about 10 minutes per side. Check that the potatoes are tender and the steak reaches 145°F with a food thermometer. Cook longer if needed.
- Remove the packs from the heat and let the steak rest for at least 3 minutes. Open the foil carefully, garnish with fresh thyme or parsley if using, and serve.
