Garlic Butter Steak And Potato Foil Packets Recipe

I always roll up these foil packet meals when I need a simple, delicious dinner. Cubes of sirloin steak mingle with tender baby potatoes, all coated in melted butter and garlic with a hint of rosemary. Olive oil and thyme add a special note that makes this dish a summertime favorite.

I’ve got this killer recipe for Garlic Butter Steak And Potato Foil Packets that I just had to share. I recently tossed in 1 lb of sirloin steak cubes with 1 lb baby potatoes quartered into foil packets, then drizzled melted unsalted butter mixed with minced garlic, olive oil, salt, black pepper, thyme and rosemary.

Trust me, the aroma is unreal when it cooks on the grill or even over a campfire. I love these foil packet dinners cause everything cooks together and the flavors meld into one seriously tasty meal.

Then a sprinkle of fresh parsley on top gives it that extra kick. The idea came to me while I was planning some summer grilling adventures, and I thought it was a fun twist on the usual grilled steak recipes and foil meals.

If you like a dinner that’s simple, bold and perfect for a campfire cookout, this is for ya. Enjoy and let the flavors speak!

Why I Like this Recipe

I like this recipe because it’s super easy to put together. I can just toss the steak and potatoes with garlic, herbs and butter, and then all the flavors sort of mix together in that foil packet. It always comes out juicy and tasty.

I also really enjoy how versatile it is. I can cook it on the grill, in the oven, or even on a campfire and it still turns out great. Sometimes I even add a few extra spices or veggies when I have them around.

Another big reason is that it makes clean up a breeze since everything is cooked in one foil packet. That means less time cleaning and more time eating, which is a win in my book.

Lastly, it gives off this awesome summer vibe. It’s perfect for family dinners or hangouts with friends, and every time I cook it, I feel like I’m really enjoying some of the best flavors of the season.

Ingredients

• Tender, rich protein source that gives a hearty meaty base for this foil packet meal.
• Nutritious carbohydrate source with fiber that creates a comforting filling side with flavor.
• Rich, creamy addition that lends a delightful buttery taste and helps meld flavors.
• Pungent and zesty garlic enhances the dish with its unique aroma and taste.
• Heart healthy oil that boosts flavor and aids in a beautiful sear effect.
• Herbs bring earthiness and aromatic notes, elevating this foil packet to a gourmet level.
• A sprinkle of parsley brightens the dish with freshness and a burst of color.
• Simple seasonings such as salt and pepper enhance all ingredients without overpowering natural flavors.

Ingredient Quantities

• 1 lb sirloin steak, cut into 1-inch cubes
• 1 lb baby potatoes, quartered (if they are a bit large, cut them smaller)
• 4 tbsp unsalted butter, melted
• 4 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• Optional: a sprinkle of chopped fresh parsley for garnish

How to Make this

1. Preheat your grill or oven to about 400°F. If you’re using a campfire, aim for a nice medium-high heat.

2. In a large bowl, toss together the sirloin steak cubes and quartered baby potatoes.

3. Drizzle olive oil over the meat and potatoes then add the melted butter.

4. Mix in the minced garlic, salt, pepper, thyme, and rosemary until everything is evenly coated.

5. Transfer the mixture onto a big piece of heavy-duty aluminum foil and spread it out in a single layer.

6. Fold the foil over the ingredients and crimp the edges tightly so the packet seals and traps the flavors.

7. Place the foil packet on the grill or on a baking sheet in the oven, and cook for about 25 to 30 minutes until the steak is done to your liking and the potatoes are fork tender.

8. If cooking on the grill, flip the packet halfway through to ensure even cooking.

9. Carefully open the foil to avoid the hot steam, sprinkle chopped fresh parsley on top if using, and serve hot with your favorite sides.

Equipment Needed

1. Grill or oven (or a campfire setup) preheated to about 400°F
2. A large mixing bowl
3. A cutting board and a knife (for cutting the steak and potatoes, if needed)
4. Heavy-duty aluminum foil
5. A baking sheet (when using the oven)
6. Tongs (to flip the foil packet safely on the grill)

FAQ

Garlic Butter Steak And Potato Foil Packets Recipe Substitutions and Variations

• If you cant find sirloin steak, you can try using ribeye or even chicken thighs for a tasty twist.
• On the off chance baby potatoes arent available, red potatoes or Yukon Gold potatoes cut small work just fine.
• You can swap unsalted butter with salted butter but then you might want to cut back on adding extra salt.
• If you dont have fresh garlic cloves, garlic powder works as a substitute (use about 1/4 tsp for each clove).
• Instead of olive oil, canola oil or vegetable oil can stand in nicely.

Pro Tips

1. Make sure your grill or oven is really preheated. If it’s not hot enough, the meat might not sear correctly and the potatoes could end up mushy so double-check your temp before you start cookin.

2. When you’re wrapping everything in foil, press hard along the edges so it seals really tight. If it isn’t sealed well, you could lose a lot of the juices and flavor while cookin.

3. Try to cut your potatoes into similar sizes. I know sometimes they come in different sizes but if you cut them evenly, they cook at the same rate and you don’t end up with some bits overdone while others are still a bit raw.

4. If you’re cooking on the grill, flipping the foil packet halfway through can make a big difference. Just be careful when turning it over because burning your fingers is no fun.