Just when you thought steak and potatoes couldn’t get any easier, we’re throwing them in a foil pack for a no-mess, flavor-packed dinner that’s ready in no time. Perfect for busy weeknights or lazy weekends, this recipe is a game-changer.
Why This Recipe Works
- Foil packs lock in moisture and flavor, ensuring your steak is juicy and your potatoes are perfectly tender.
- Minimal cleanup means more time enjoying your meal and less time scrubbing pans.
- Customizable with your favorite seasonings and veggies, making it a versatile dish for any palate.
Ingredients
- 1.5 lbs sirloin steak, cut into 1-inch cubes
- 4 medium potatoes, diced into 1/2-inch pieces
- 1/4 cup olive oil
- 2 tbsp garlic powder
- 1 tbsp smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (optional)
- 1/4 cup chopped green onions for garnish
Equipment Needed
- Heavy-duty aluminum foil
- Large mixing bowl
- Measuring cups and spoons
- Grill or oven
Instructions
Step 1: Preheat and Prep
Preheat your grill to medium-high heat (about 400°F) or your oven to 425°F. While heating, toss the steak cubes and diced potatoes in a large mixing bowl with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated. Tip: Letting the mixture sit for 10 minutes allows the flavors to meld.
Step 2: Assemble the Foil Packs
Divide the steak and potato mixture evenly among four large pieces of heavy-duty aluminum foil. Fold the foil over the mixture and seal the edges tightly to create a packet. Tip: Double wrapping ensures no juices escape during cooking.
Step 3: Cook to Perfection
Place the foil packs on the grill or in the oven and cook for 25-30 minutes, or until the potatoes are fork-tender and the steak reaches your desired level of doneness. For medium-rare steak, aim for an internal temperature of 135°F.
Step 4: Add Cheese (Optional)
Carefully open each foil pack and sprinkle shredded cheddar cheese over the top if desired. Reseal and let sit for 2-3 minutes until the cheese is melted.
Step 5: Garnish and Serve
Open the foil packs, garnish with chopped green onions, and serve immediately. Enjoy the delicious, no-mess meal straight from the pack!
Tips and Tricks
For an extra flavor boost, marinate the steak cubes in your favorite marinade for an hour before assembling the foil packs. If you’re using wooden skewers for a kabob variation, soak them in water for 30 minutes beforehand to prevent burning. For a crispier potato, broil the opened foil packs for the last 2-3 minutes of cooking. Always let the steak rest for a few minutes after cooking to allow the juices to redistribute.
Recipe Variations
- Swap the steak for chicken or shrimp for a different protein option.
- Add bell peppers and onions for a fajita-inspired twist.
- Use sweet potatoes instead of regular potatoes for a sweeter, healthier version.
- Top with salsa, sour cream, and avocado for a taco night feel.
- Experiment with different cheeses like mozzarella or pepper jack for varied flavors.
Frequently Asked Questions
Can I make these foil packs ahead of time?
Absolutely! Assemble the foil packs up to a day in advance and store them in the refrigerator until you’re ready to cook. Just add a few extra minutes to the cooking time if starting from cold.
Can I cook these foil packs on a campfire?
Yes, foil packs are perfect for camping. Place them on a grill over the campfire or directly in the coals, turning occasionally, and cook for about 20-25 minutes.
How do I know when the steak is done?
The best way to ensure your steak is cooked to your liking is to use a meat thermometer. Medium-rare is 135°F, medium is 145°F, and well-done is 160°F.
Summary
This foil-pack steak and potatoes recipe is a no-mess, flavor-packed dinner that’s perfect for any night of the week. With minimal cleanup and endless customization options, it’s sure to become a family favorite.