Grilled Steak and Potato Foil Packs Recipe
Imagine sizzling, juicy steak mingling with tender potatoes, sweet peppers, and savory onions, all bundled up in a neat package that’s as easy to cook as it is to enjoy—Grilled Steak and Potato Foil Packs bring all the flavors of a hearty steakhouse meal outdoors or right onto your backyard grill! This dish is a dream for anyone craving big flavors with minimal fuss and cleanup. Wrapped in foil, the steak and veggies steam and char together, locking in every bite of juicy, savory goodness. Whether you’re camping, grilling out with friends, or spicing up a weeknight dinner, these foil packs turn simple ingredients into a major crowd-pleaser.
Ingredients You’ll Need
One of the best things about Grilled Steak and Potato Foil Packs is how the ingredient list is both straightforward and full of vibrant flavors. Each component brings something important—be it rich taste, texture, or a splash of color—to the table. Here’s what you’ll need and why:
- Sirloin steak (1 ½ pounds, cubed): A tender, flavorful cut that grills up beautifully and stays juicy inside the foil.
- Baby potatoes (1 pound, halved or quartered): These cook quickly and soak up all the delicious juices right inside each pack.
- Red bell pepper (chopped): Adds a mild sweetness and lovely pop of vibrant red.
- Green bell pepper (chopped): Brings fresh, crisp flavor and another layer of color.
- Red onion (½, sliced): Slightly sweet and mellow when grilled, adding depth to every bite.
- Olive oil (3 tablespoons): Keeps everything moist, helps seasonings stick, and lends a hint of richness.
- Worcestershire sauce (1 tablespoon): Gives a tangy, complex flavor that elevates both steak and vegetables.
- Garlic powder (1 teaspoon): Delivers just the right punch of garlicky aroma without overpowering the dish.
- Onion powder (1 teaspoon): Enhances the natural sweetness of the onions and blends beautifully throughout.
- Dried Italian seasoning (1 teaspoon): Adds herby brightness with a mix of basil, oregano, and thyme.
- Salt (½ teaspoon): Essential for bringing out all the flavors in every ingredient.
- Black pepper (½ teaspoon): Lends a gentle heat and rounds out the seasoning.
- Fresh parsley (1 tablespoon, chopped, optional): A finishing touch for added freshness and color.
How to Make Grilled Steak and Potato Foil Packs
Step 1: Preheat Your Grill
Start by getting your grill nice and hot; preheating to medium-high ensures that everything inside your foil packs cooks evenly and gets plenty of those irresistible charred bits. While the grill is heating up, you can prep all the ingredients, so nothing slows you down once the cooking begins.
Step 2: Toss Everything Together
In a large bowl, combine your steak cubes, potatoes, bell peppers, and onion slices. Drizzle everything with olive oil and Worcestershire sauce, then sprinkle on the garlic powder, onion powder, Italian seasoning, salt, and black pepper. Use your hands or a giant spoon and toss until every steak bite and veggie is coated in that beautiful, seasoned oil. This step makes sure every packet is packed with flavor.
Step 3: Assemble the Foil Packs
Take four large sheets of heavy-duty aluminum foil (because no one likes a leaky packet!), and evenly divide the seasoned steak and veggie mixture among the sheets. Fold the foil over the ingredients, then crimp and seal all the edges tightly. You want all the steam and seasoning locked inside for maximum tenderness and flavor—think of each packet as its own tiny oven!
Step 4: Grill the Foil Packs
Place your Grilled Steak and Potato Foil Packs directly onto the preheated grill. Let them cook for about 18 to 20 minutes, flipping each packet halfway through. The foil locks in moisture, gently steaming the potatoes while the steak gets perfectly juicy. When you carefully open a pack (watch out for hot steam!), the steak should be cooked to your liking and the potatoes fork-tender.
Step 5: Garnish and Serve
Once done, use tongs to remove the foil packs from the grill and gently open them. Sprinkle chopped fresh parsley over the top for a splash of green and bright, herbaceous flavor. Serve the packets straight from the foil for a rustic, fuss-free meal or plate them up for a little extra flair.
How to Serve Grilled Steak and Potato Foil Packs
Garnishes
While parsley is a classic choice for garnish, you can personalize your Grilled Steak and Potato Foil Packs with a sprinkle of shredded cheese, a squeeze of fresh lemon, or even a few red pepper flakes. These extra touches add a burst of flavor and make the meal just a bit more special.
Side Dishes
The great thing about these foil packs is that they’re a meal on their own, but they also play well with others. A simple green salad, corn on the cob, or some grilled bread for soaking up the savory juices are all excellent pairings. If you want to double down on veggies, a platter of seasonal grilled vegetables is always a welcome side.
Creative Ways to Present
Let everyone customize their own Grilled Steak and Potato Foil Packs by setting up a DIY foil pack station with various vegetables, cheeses, or herbs. Offering a few flavor enhancers at the table—like flavored butters or hot sauces—makes the meal interactive and fun, perfect for weeknight family dinners or casual gatherings with friends!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Grilled Steak and Potato Foil Packs, you’re in luck—they store beautifully! Let them cool completely, then transfer the packs (or their contents) to an airtight container. They’ll keep in the refrigerator for up to three days; just keep those flavors locked in and they’ll taste just as savory the next day.
Freezing
Want to have a few meals stashed for busy weeks? You can freeze the uncooked, assembled foil packs for up to 2 months. When you’re ready, thaw them overnight in the fridge and grill as usual. It’s a lifesaver for those days when you need dinner in a pinch but crave something hearty and homemade.
Reheating
For best results, reheat leftover Grilled Steak and Potato Foil Packs in a 350°F oven or on a grill until warmed through. Microwaving is possible, but it may change the texture of the steak. If using the oven, wrap the contents in fresh foil if needed and heat for 10-15 minutes until hot and steamy.
FAQs
Can I use a different cut of steak?
Absolutely! While sirloin is tender and grills beautifully, you can also use ribeye, strip steak, or even beef tenderloin. Just be mindful of cook times, as some cuts may cook a little faster or slower than sirloin.
Can I bake these instead of grilling?
You can make Grilled Steak and Potato Foil Packs in your oven. Just place the foil packets on a baking sheet and cook at 425°F for about 20-25 minutes, flipping once for even cooking. They’ll be every bit as delicious!
Can I add other veggies?
Definitely! Mushrooms, zucchini, or even snap peas are wonderful additions. Just cut them to roughly the same size as your potatoes and peppers so everything cooks evenly in the foil pack.
Are these foil packs camping friendly?
They’re perfect for camping! Prep ahead and pack the sealed foil packs into your cooler. When ready, cook them over hot coals or a camp grill for an easy, satisfying outdoor meal—no plates required!
What can I do if my potatoes aren’t getting tender?
If your potatoes are on the larger side or your grill isn’t quite hot enough, they may need extra time. Simply slice them smaller next time, or open a foil pack and microwave the contents for a couple minutes until fork-tender. The smaller you cut the potatoes, the quicker they’ll cook!
Final Thoughts
Gather your friends, fire up the grill, and treat yourself to the magic of Grilled Steak and Potato Foil Packs. They wrap up everything you love about steak dinners—bold flavors, juicy bites, and easy cleanup—into one fun, customizable meal. Give these a try the next time you want to wow your dinner guests (or just have a little outdoor feast) and watch this simple classic become a new family favorite!
Print
Grilled Steak and Potato Foil Packs Recipe
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
These Grilled Steak and Potato Foil Packs are a convenient and delicious way to enjoy a complete meal with minimal cleanup. Tender sirloin steak, flavorful vegetables, and savory seasonings all cooked together in a foil packet on the grill, creating a satisfying dish perfect for any outdoor gathering or weeknight dinner.
Ingredients
Sirloin Steak:
1 ½ pounds sirloin steak, cut into 1-inch cubes,
Baby Potatoes:
1 pound baby potatoes, halved or quartered,
Bell Peppers:
1 red bell pepper, chopped, 1 green bell pepper, chopped,
Onion:
½ red onion, sliced,
Seasonings:
3 tablespoons olive oil, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried Italian seasoning, ½ teaspoon salt, ½ teaspoon black pepper,
Garnish:
1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat the Grill:
- Prepare the Ingredients:
- Assemble the Foil Packs:
- Grill the Foil Packs:
- Serve:
Preheat the grill to medium-high heat.
In a large bowl, combine the steak cubes, potatoes, bell peppers, and onion. Drizzle with olive oil and Worcestershire sauce, then sprinkle with garlic powder, onion powder, Italian seasoning, salt, and pepper. Toss until everything is evenly coated.
Divide the mixture evenly among four large sheets of heavy-duty aluminum foil. Fold the foil over the ingredients and seal tightly to form packets.
Place the foil packs on the grill and cook for 18–20 minutes, flipping halfway through, until the steak is cooked to desired doneness and the potatoes are tender.
Carefully open the foil packs and garnish with fresh parsley if desired before serving.
Notes
- For added flavor, marinate the steak cubes in the seasoning and oil mixture for 30 minutes before assembling.
- You can also add a sprinkle of shredded cheese after grilling for a cheesy twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 foil pack
- Calories: 450
- Sugar: 3g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
