Get ready to up your grilling game with steak and potato foil packets! I’m obsessed with how easy and delicious these are.
Tender cubes of top sirloin steak are perfectly seasoned with garlic, oregano, thyme, and smoked paprika.
They’re cooked alongside buttery baby yellow potatoes with a big pat of butter. These packets make a restaurant-worthy dinner without the fuss.
This recipe will become your new go-to. Happy grilling, friends!
Why You’ll Love These Steak and Potato Foil Packets
- Minimal Mess: Foil packets make for a no-fuss meal with minimal dishes. Simply toss the foil after eating!
- Fabulous Flavors: Easily swap out ingredients or adjust seasoning levels. Make the recipe your own!
- Grill Master Approved: These packets are tailor-made for the grill. You can impress guests without heating up the kitchen.
- Portion Perfection: Since they’re served in individual foil packets, everyone gets their fair share.
Ingredients
You only need a few ingredients to make this tasty meal:
- Top Sirloin Steak: The star of the show! It’s tender, juicy, and packed with beefy flavor.
- Baby Yellow Potatoes: These little spuds are the perfect complement to the steak.
- Olive Oil: The essential ingredient that brings everything together. It helps the seasonings stick to the steak.
- Seasonings: I use garlic powder, dried oregano, dried thyme, smoked paprika, salt, and pepper.
- Unsalted Butter: It takes this dish to the next level.
- Fresh Parsley: It brightens up the dish with a pop of green color.
How to Make Steak and Potato Foil Packets
It only takes a few steps to make this recipe:
- Prep. Cut four 18×12 inch pieces of heavy duty aluminum foil. Preheat the grill to medium-high heat, about 425°F.
- Season. In a large bowl, combine the steak, potatoes, olive oil, garlic powder, oregano, paprika, thyme, salt and pepper. Toss until evenly coated.
- Assemble. Divide the steak and potato mixture evenly among the four pieces of foil, placing it in the center of each piece. Top each portion with cubed butter. Fold the foil over the contents to create a sealed packet.
- Grill. Place the foil packets on the preheated grill and cook for about 10 minutes. Flip the packets over and continue cooking for an additional 5-7 minutes, or until the potatoes are tender and the steak reaches the desired doneness.
- Finish and serve. Carefully open the foil packets (be cautious of the hot steam). Garnish with chopped fresh parsley if desired. Enjoy!
Tips For the Best Steak and Potato Foil Packets
Follow these tips to take your steak packets to the next level!
- Treat yourself! Select a tender, flavorful cut like top sirloin or ribeye. Avoid tough cuts that require longer cooking times.
- Keep things nice and even. Slice the steak and potatoes into uniform, bite-sized pieces. This ensures even cooking.
- Season ‘em up! Don’t be shy with the seasonings! Garlic, herbs, and spices infuse the steak with flavor.
- Seal ‘em up! Fold the foil securely around the contents, crimping the edges to create a tight seal. This allows the steak and potatoes to steam.
- Give ‘em a break. After removing the packets from the grill, let them rest for a few minutes before opening. This lets the flavors meld.
How to Store
If you have leftover steak and potatoes, follow these steps:
To Store: Leftovers can be stored in the refrigerator for up to 4 days. Allow the packets to cool. Place them in an air-tight container or wrap with foil or plastic wrap before refrigerating.
To Reheat: Place the foil packets on a baking sheet and reheat in a preheated 350°F oven for about 10-15 minutes. Or, remove the steak and potatoes from the foil and reheat in the microwave until warm.
More Steak Dinners You Have To Try
Philly Cheesesteak Sliders
Steak Tacos
Garlic Butter Steak Bites
Air Fryer Steak Bites
Steak and Potato Foil Packets
4
servings15
minutes20
minutes572
Fire up the grill and make these steak and potato foil packets! They’re quick, easy, and cleanup is a breeze!
Ingredients
1 1/2 lbs top sirloin steak, cut into 2-inch cubes
1 lb baby yellow potatoes, quartered
3 tbsp olive oil
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp smoked paprika
Salt and pepper, to taste
4 tbsp unsalted butter, cubed
Fresh parsley, chopped (for garnish)
Instructions
- Preheat the grill to medium-high heat, about 425°F (220°C). Cut four 18×12 inch pieces of heavy duty aluminum foil and set aside.
- In a large bowl, combine the steak, potatoes, olive oil, garlic powder, oregano, thyme, paprika, salt and pepper. Toss until the steak and potatoes are evenly coated.
- Divide the steak and potato mixture evenly among the four pieces of foil, placing it in the center of each piece. Top each portion with 1 tbsp of cubed butter.
- Fold the foil over the steak and potatoes to create a sealed packet. Make sure to seal the edges tightly so the juices and steam don’t escape.
- Place the foil packets on the preheated grill and cook for about 10 minutes. Flip the packets over and continue cooking for an additional 5-7 minutes, or until the potatoes are tender and the steak reaches your desired level of doneness.
- Carefully open the foil packets (be cautious of the hot steam) and garnish with chopped parsley. Serve the packets immediately while hot.
Notes
- Optional: parboil the potatoes in salted water for 5-10 minutes. Drain well and pat dry, then add them to the packets.
- Cut the steak into 4-inch chunks or 5-inch chunks for medium/rare bites.
can you make this in the oven? if so, what temp and how long?
Hi Karen,
You’ll want to bake these at 425°F for about 20-25 minutes.
I suggest parboiling the potatoes for 5-10 minutes in salted water first.
Drain and pat them dry, then add them to the mix.
Since the oven doesn’t have the same intense heat, this ensures they cook through
How do you reduce the number of servings to 1 or 2?
Eugene
Hi Eugene!
Here’s the recipe cut in half, which is good for 2:
3/4 lb top sirloin steak, cut into 2-inch cubes
1/2 lb baby yellow potatoes, quartered
1.5 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp smoked paprika
Salt and pepper, to taste
2 tbsp unsalted butter, cubed
Fresh parsley, chopped (for garnish)
The method is the same 🙂
can I prep the night before?
Hi Michelle!
Yes, you can prep these the night before.
Assemble the foil packets with the steak, potatoes, and all. Make sure to wrap them tightly to prevent any air from getting in.
Double-wrap each packet with an additional layer of foil to prevent leaks and to ensure the packets stay securely closed in the fridge.
When you’re ready to cook, remove the packets from the refrigerator and let them sit at room temperature for about 15-20 minutes before placing them on the grill. This helps to ensure even cooking.
Hi Can I make these in the oven instead of the grill I don’t own a grill? can you tell me how to do it please?
Thank you so much
Greg
Hi, Greg!
Luckily, Ms. Claire had already answered that question for someone else up above, so I’m able to give you a quick answer. 🙂
She says, “You’ll want to bake these at 425°F for about 20-25 minutes.
I suggest parboiling the potatoes for 5-10 minutes in salted water first.
Drain and pat them dry, then add them to the mix.
Since the oven doesn’t have the same intense heat, this ensures they cook through.”
Hope that helps! 🙂