Garlic Steak and Potato Foil Packets (Grilled or Baked)

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2 to 2-1/2 lbs top sirloin steak (trimmed of fat and cut into 2X2" pieces-See Notes)
1 lb baby yellow potatoes (quartered-or halved, if they are already less than 1" in size-See Notes)
3 tbsps olive oil
Salt and Pepper (to taste)
1 tbsp minced garlic
1 tsp onion powder
1 tsp dried oregano
1 tsp dried parsley
1 tsp dried thyme
Fresh thyme or parsley (for sprinkling on top)
1. Preheat oven to 425 degrees (if baking, as opposed to grilling).
2. In a large bowl, combine the steak, potatoes, olive oil, salt and pepper, garlic and dry seasonings and toss to evenly coat.  (See Notes re: possibly preparing potatoes ahead via boiling slightly.)
3. Divide the steak-potato mix evenly between four 12X12 inch sheets of heavy duty foil.  Wrap the foil tightly to form foil packets.  Seal tightly to hold in juices when flipping packets.
4. Either grill over high heat for about 10 minutes on each side, or until cooked through OR bake for about 20-25 minutes until cooked through to desired doneness.
5. Optional:  If you like a char to the steak, open up the packets at the end of grilling and cook for a couple more minutes directly on the grill OR open up the packets and switch the oven to broil for a few minutes.
6. Garnish with fresh thyme or parsley and serve immediately.
Serves 4.

Be sure to cut steak into pieces that are at least 2X2 inches and the potatoes into pieces that are smaller than 1 inch to ensure even cooking.

For medium doneness on the steaks, boil the potatoes first for five minutes before adding to the bowl and proceeding with the rest of the recipe (this will help the potatoes to cook faster once in the foil packets).


Martha Johnson

Member since Aug 2007

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