Garlic Steak And Potatoes Foil Packets Recipe

I made Foil Packet Potatoes with garlic steak and herbs that come out perfectly charred on the outside, silky inside, and annoyingly addictive.

I am obsessed with Garlic Steak in foil packets because it hits that stupidly satisfying spot my week never gets. I love how charred steak pieces and tiny potatoes sing together, greasy and garlicky and reckless.

Foil Packet Potatoes mean less fuss, more juice trapped with butter and herbs so every bite is drenched. I geek out over the little cloves of garlic, minced and smelling like trouble.

And the steak, flank or sirloin steak cut into cubes, stays juicy and bold even when tossed with paprika and thyme. Simple, loud, and totally craveable.

No regrets, ever, seriously. Zero shame.

Ingredients

• Steak cubes, hearty protein, gives the meal meaty, chewable satisfaction.
• Baby potatoes, creamy bite, soak up garlic and juices nicely.
• Olive oil, slicks everything and helps crisp edges, tastes bright.
• Garlic, pungent kick, makes the whole packet smell irresistible.
• Butter, rich pats that melt into potatoes and steak.
• Onion, sweet layers and a little caramelized crunch.
• Rosemary, piney herb notes, tiny but punchy.
• Thyme, earthy background herb, pairs well with beef.
• Parsley, fresh green garnish, brightens the finished plate.
• Kosher salt, basic seasoning that actually brings flavor forward.
• Black pepper, warm bite, keeps things from tasting flat.
• Smoked paprika, smoky warmth, adds color and mild depth.
• Worcestershire, umami boost, makes beef taste deeper and saucy.
• Lemon juice, optional zing, cuts through richness with brightness.
• Red pepper flakes, optional heat, adds a sneaky spicy kick.
• Cooking spray, simple nonstick help so packets don’t stick.
• Heavy duty foil, sturdy wrapper that holds steam and juices.

Ingredient Quantities

• 1 to 1 1/2 lb flank or sirloin steak, cut into 1 inch cubes
• 1 1/2 lb baby potatoes (or Yukon gold), halved or quartered so pieces are about same size
• 3 tbsp olive oil, plus extra for drizzling
• 3 large garlic cloves, minced (or 1 1/2 tsp jarred)
• 2 tbsp unsalted butter, cut into small pats
• 1 small yellow onion, thinly sliced
• 1 tsp fresh rosemary, chopped (or 1/2 tsp dried)
• 1 tsp fresh thyme leaves, chopped (or 1/2 tsp dried)
• 2 tbsp fresh parsley, chopped (for garnish)
• 1 tsp kosher salt, more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp smoked paprika (or regular paprika)
• 1 tbsp Worcestershire sauce
• 1 tbsp lemon juice (optional, brightens flavors)
• 1/4 tsp red pepper flakes (optional, for heat)
• Cooking spray or a little extra oil to grease foil
• Heavy duty aluminum foil, enough for 4 foil packets

How to Make this

1. Preheat oven to 400°F (or heat your grill to medium-high); lay out four sheets of heavy duty foil, spray or brush each with oil so nothing sticks.

2. Toss the halved or quartered potatoes in a bowl with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp smoked paprika, and half the minced garlic; spread potatoes on the center of each foil sheet in a single-ish layer.

3. In the same bowl mix the steak cubes with 1 tbsp olive oil, 1 tsp Worcestershire sauce, 1/2 tsp salt, 1/4 tsp black pepper, the remaining garlic, remaining smoked paprika, red pepper flakes if using, chopped rosemary and thyme; make sure every cube gets a little coating.

4. Scatter the seasoned steak and the thinly sliced onion on top of the potatoes; tuck a few small pats of butter among the pieces so they melt into the juices.

5. Drizzle each packet with the remaining 1 tbsp olive oil and 1 tbsp lemon juice if using; this brightens flavors, trust me.

6. Fold the foil up and over, crimping the edges to seal packets but leave a little room inside for steam; double-wrap if camping or grilling to avoid flare-ups.

7. Bake in the oven for 20 to 25 minutes or grill for about 12 to 18 minutes, flipping once if grilling; check for doneness by opening one packet carefully and piercing a potato and a steak piece, you want potatoes tender and steak at your preferred doneness.

8. If you like a bit of char, open the packets for the last 3 to 5 minutes on the grill or under the broiler; watch it closely so it doesn’t burn.

9. Remove packets, let rest for 3 to 5 minutes (steam is hot), then sprinkle with chopped parsley and add more salt or pepper if needed.

10. Serve right from the foil for easy cleanup, and if you want extra richness add a pat of butter or a quick drizzle of olive oil before you eat.

Equipment Needed

1. Rimmed baking sheet (or grill basket if you’re using a grill)
2. Heavy duty aluminum foil, 4 large sheets
3. Large mixing bowl for tossing potatoes and steak
4. Cutting board and sharp chef’s knife
5. Measuring spoons and a tablespoon measure
6. Tongs or a spatula for flipping packets on the grill
7. Spoon or small rubber spatula for spreading oil and butter pats
8. Instant-read thermometer (handy to check steak doneness)

FAQ

Garlic Steak And Potatoes Foil Packets Recipe Substitutions and Variations

• Steak: swap flank or sirloin for skirt steak, hanger steak, or even thinly sliced ribeye. They cook about the same, just watch thinner cuts so they don’t overcook.
• Potatoes: use fingerlings, red potatoes, or 1 1/2 lb baby sweet potatoes for a sweeter bite. If using large russets, cube them small so they finish with the meat.
• Butter: replace the pats of butter with ghee, olive oil, or a spoon of mayonnaise for extra browning and richness if you’re out of butter.
• Worcestershire sauce: sub soy sauce, tamari, or a mix of 1/2 tbsp soy + 1/2 tbsp balsamic for that umami kick if you don’t have Worcestershire.

Pro Tips

1. Let the steak sit at room temp for about 20 minutes before you cube it, it cooks more evenly that way and you avoid cold chewy centers. Don’t skip patting the pieces dry first though, wet meat wont brown as nicely.

2. Parboil the potatoes for 5 to 7 minutes if they’re larger or dense, then drain and cool a bit before putting in packets. That way the potatoes and steak finish at the same time instead of overcooking one or undercooking the other.

3. Put butter or a little beef fat right on top of the steak pieces and add the herbs under the meat instead of on top, they’ll infuse the juices better. Also a splash of lemon or a teaspoon of vinegar at the end brightens the whole packet, so don’t be shy with acid.

4. If you want a bit of crust, open the packets for the last few minutes under the broiler or over direct heat, but watch it closely because it goes from perfect to burnt fast. If grilling, double-wrap only the bottom and sides to avoid steaming everything too much while still protecting from flare ups.