Steak and Potato Foil Packets

Steak and potato foil packets prove that you can have a meat-and-potatoes dinner without doing the least favorite activity in the kitchen: a mountain of dishwashing. This camping classic combines juicy sirloin, tender red potatoes and fragrant rosemary in a tidy little bundle of foil that practically cooks itself. The foil traps in all the juices, so every bite of steak is tender and every potato buttery soft. Add in the savory aromatics, and you’ve got an easy dinner that tastes as if you actually planned ahead. The steak and potatoes in foil grilling recipe is perfect for any summer night, but you can also make wrap-and-cook foil packet recipes like this year-round indoors.

Ingredients for Steak and Potato Foil Packets

• Top sirloin steak: This lean, flavorful cut of beef holds up beautifully to high heat and still stays juicy inside the foil. Cutting it into smaller pieces helps it cook evenly alongside the potatoes.
• Potatoes: Red potatoes have a creamy texture and hold their shape well, making them perfect for foil packet cooking. Cut them into 1/2-inch cubes so they’re tender at the same time the steak is ready.
• Onion: Adding sweetness and depth as it cooks down in the packet, onion also releases moisture, which keeps everything from drying out. White, sweet or yellow onions all work here.
• Fresh rosemary: This aromatic herb infuses the steak and potatoes in foil with earthy, pine-like flavor. Keep the dried rosemary in the spice rack; fresh rosemary really makes a difference in taste.
• Minced garlic: Garlic mellows as it cooks in the foil, creating a fragrant base for the whole dish. For more flavor, mince fresh cloves (although “jarlic” is an easy shortcut in a pinch).
• Salt and pepper: A dash of salt enhances all the flavors in the steak foil packets and helps tenderize the meat, while fresh-cracked peppercorns add a bit of sharpness and spice to balance the richness of the beef and potatoes.

Directions

Step 1: Prepare the grill or oven

Prepare the grill for medium heat, or preheat your oven to 450°F.

Step 2: Cut and mix

Cut each steak into four pieces.

In a large mixing bowl, combine the steak, potatoes, onion, rosemary, garlic, salt and pepper. Toss until evenly coated with seasoning.

Step 3: Build your packets

Divide the mixture among eight 18×12-inch pieces of heavy-duty foil.

Editor’s Tip: According to the U.S. Department of Agriculture, it doesn’t matter which side of aluminum foil you use. The difference between the shiny and dull sides is simply due to production. However, heavy-duty vs. regular foil will make a difference; the former is thicker and holds up better on the grill.

Fold the foil around the potato mixture, sealing tightly.

Step 4: Cook until tender

Place the steak foil packets on the grill or in the oven; cook until the potatoes are tender, 8 to 10 minutes on each side. Open the packets carefully to allow steam to escape. If desired, sprinkle with additional rosemary.

Steak and Potato Foil Packet Variations

• Pick a different potato: Use sweet potatoes instead of red potatoes to add a touch of natural sweetness.
• Try a variety of veggies: For more color and variety, add a mix of vegetables, like bell peppers, zucchini or mushrooms.
• Fatten it up: Add a drizzle of olive oil or a pat of butter before sealing the packets for extra richness.
• Spice it up: Add smoked paprika, chili powder or Cajun seasoning for a bolder flavor profile.

How to Store Steak and Potato Foil Packets

If you have leftovers, transfer them from the foil into an airtight container and refrigerate. The flavor and texture of the steak and potatoes last better when they’re stored separately from any sauce or garnishes. They’ll last up to four days in the fridge.

How should you reheat steak and potato foil packs?

Reheat in a 350° oven until warmed through, or gently warm them in a covered skillet over low heat. Avoid microwaving for too long, as it can make the steak tough.

Steak and Potato Foil Packet Tips

Can you cook the steak medium-rare in the foil packs?

Yes, but it’s trickier since you can’t easily check the steak. Cut the steaks in half and prepare them in four foil packs instead of eight—the larger pieces will cook slower and result in a more rare center.

What else can you serve with steak and potato foil packets?

Go bright and fresh with a tomato cucumber salad or tangy coleslaw, or lean into comfort with cheesy garlic bread or skillet cornbread. Add some color with grilled peppers or blistered green beans, or bring a little indulgence with mac and cheese.