Ingredients for garlic steak & potato foil packets
- 2 lbs lean sirloin steak, cut into 2‑inch chunks
- 1 lb baby yellow potatoes, quartered (about 3/4‑inch pieces)
- 1 tablespoon minced garlic
- 2 teaspoons Italian seasoning
- 1 teaspoon onion powder
- 3 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- Optional garnish: chopped fresh parsley or chives
Sirloin is a common choice for steak-and-potato foil packs because it stays tender in high heat and cooks quickly when cut into chunks. Baby potatoes hold their shape in packets and turn creamy inside when roasted with oil and seasoning.
Step‑by‑step: how to make steak & potato foil packets
Season the steak and potatoes
Preheat the oven to 425°F (220°C) if you’re baking, or preheat the grill to medium‑high heat for grilling. Similar foil packet steak recipes use this higher temperature to cook potatoes through while still keeping steak juicy.
In a large bowl, combine the steak chunks, quartered potatoes, minced garlic, Italian seasoning, onion powder, olive oil, salt, and black pepper. Toss well until everything is evenly coated so the seasonings are distributed across both steak and potatoes.
Build and seal the foil packets
Tear four 12×12‑inch sheets of heavy‑duty aluminum foil. Divide the steak and potato mixture evenly between the sheets, mounding each portion in the center and spreading it slightly so it cooks evenly.
Fold each foil sheet over the mixture, then crimp the edges together tightly to seal, creating a packet with no gaps so steam and juices stay inside. Well‑sealed packets are key for tender potatoes and moist steak in foil dinners.
Cook: oven or grill
- Oven method: Place the packets on a baking sheet and bake for 25–30 minutes, or until the potatoes are fork‑tender and the steak reaches your preferred doneness.
- Grill method: Place the packets on the preheated grill, close the lid, and cook for 20–25 minutes, flipping once halfway through to prevent hot‑spot scorching.
For medium steak, start checking around 20 minutes on the grill or 25 minutes in the oven and adjust as needed.
Finish and serve
Carefully open each foil packet—watch the hot steam—then garnish with chopped fresh parsley or chives if you like. Serve the steak and potatoes straight from the packets for a camping‑style meal or slide everything onto plates for a more traditional steak‑and‑potato dinner.