If you’re craving a hearty dinner that’s simple, satisfying, and packs a punch of flavor, you’ll absolutely fall for Grilled Steak and Potato Foil Packs. This foolproof dish bundles juicy sirloin, tender baby potatoes, and crisp veggies in a cozy foil packet, kissed by smoky grill heat. Every bite delivers classic steakhouse flavors, but without fuss or piles of dishes. It’s a summertime staple in my house, perfect for backyard BBQs, camping trips, or even just a quick weeknight dinner. Trust me, once you master these foil packs, you’ll want to fire up the grill again and again!
Ingredients You’ll Need
It’s amazing how a handful of well-chosen, easy-to-find ingredients create so much magic in Grilled Steak and Potato Foil Packs. Each ingredient plays a special role, layering in savory flavors, vibrant color, and wonderful texture while keeping prep super straightforward.
- Sirloin steak (1 ½ pounds, cut into 1-inch cubes): Go for sirloin for tenderness and robust beefy flavor—it grills up perfectly juicy inside each foil pack.
- Baby potatoes (1 pound, halved or quartered): These cook up tender and creamy; smaller pieces ensure they cook through quickly and soak up every bit of flavor.
- Red bell pepper (1, chopped): For color and sweet crunch, bell peppers brighten the whole mix and make every bite more exciting.
- Small red onion (1, sliced): Red onion gives a subtle bite and rounds out the vegetable medley with a hint of sweetness.
- Olive oil (3 tablespoons): A generous drizzle locks in moisture and helps everything caramelize beautifully on the grill.
- Worcestershire sauce (1 tablespoon): This savory splash brings extra depth to the steak, giving everything irresistible umami.
- Garlic powder (1 teaspoon): A must for instant garlicky aroma and flavor in every pocket.
- Dried thyme (1 teaspoon): Earthy, floral thyme pairs beautifully with steak and potatoes for a herby finish.
- Salt (1 teaspoon): Essential for enhancing flavors and drawing out the natural sweet and savory notes.
- Black pepper (½ teaspoon): Adds just the right amount of peppery zing without overpowering anything else.
- Fresh parsley (1 tablespoon, chopped): Sprinkle this on at the end for a refreshing pop of color and herbaceous lift.
- Shredded cheddar or crumbled blue cheese (optional): A melty, creamy cheese topping makes these foil packs totally next level—choose your favorite!
How to Make Grilled Steak and Potato Foil Packs
Step 1: Preheat and Prep
Start by heating your grill to medium-high; you’re aiming for steady, even heat so the steak and potatoes cook through without burning. While the grill warms up, grab a large mixing bowl so you’re set up for a stress-free assembly. There’s something satisfying about knowing dinner will come together in a single bowl and four tidy foil packets!
Step 2: Mix Ingredients
Add your cubed sirloin, halved or quartered baby potatoes, chopped red bell pepper, and sliced red onion to the bowl. Drizzle with olive oil and Worcestershire sauce, then sprinkle in the garlic powder, dried thyme, salt, and pepper. Getting your hands in and tossing everything together makes sure each piece is coated with all that savory, herby goodness. The colors and aromas at this stage are enough to make your mouth water.
Step 3: Assemble the Foil Packs
Lay out four large sheets of heavy-duty aluminum foil (about 12×18 inches each for easy sealing). Divide the steak and veggie mixture evenly among them, piling everything in the center. Fold each long side of foil over the filling, then fold and crimp the ends to seal up your packs nice and tight. A good seal keeps in all that flavor and lets the steam work its magic inside.
Step 4: Grill to Perfection
Place your prepared Grilled Steak and Potato Foil Packs directly on the preheated grill. Cook for 12 to 15 minutes, flipping each pack halfway through with tongs. The potatoes should be fork-tender and the steak will reach your preferred level of doneness. Everything steams and sizzles together in its own little flavor capsule—it’s pure outdoor cooking bliss!
Step 5: Unwrap and Finish
Using oven mitts or tongs, carefully open the foil packs (watch out for hot steam!). Sprinkle with chopped parsley and, if you love a little decadent finish, scatter on some shredded cheddar or crumbled blue cheese. The cheese melts into the hot ingredients, making every bite creamy and irresistible. Serve at once while everything’s piping hot and the savory aroma is at its peak.
How to Serve Grilled Steak and Potato Foil Packs
Garnishes
Grilled Steak and Potato Foil Packs are delicious straight from the grill, but a final flourish of fresh parsley, chopped chives, or your favorite cheese takes them to the next level. For a fun twist, let everyone top their packs with a dollop of sour cream, hot sauce, or a little extra fresh-cracked pepper. These little finishing touches make family style grilling extra special.
Side Dishes
Since these foil packs are a meal in themselves, you don’t need much on the side—just keep things light and fresh. A crisp green salad or simple grilled corn on the cob pairs perfectly. If you like, offer warm crusty bread to soak up any delicious juices left in the packet. There’s something about the combination of smoky steak and fresh veggies with a cool, crunchy salad that just screams summer.
Creative Ways to Present
For a casual gathering, serve each Grilled Steak and Potato Foil Pack right in its foil—easy on clean-up and great for picnics or camping. If you’re dressing things up for company, gently transfer the contents onto a plate, and spoon any flavorful juices over the top. For a fun dinner party twist, give everyone a variety of toppings to customize their packet—think herbs, crumbled bacon, or even tangy pickled onions.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftover Grilled Steak and Potato Foil Packs, let them cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. The veggies and steak stay tender and flavorful, making for a satisfying lunch or no-fuss dinner later in the week.
Freezing
You can freeze the cooked contents of the Grilled Steak and Potato Foil Packs for up to one month. Place cooled ingredients in freezer-safe bags, squeeze out any excess air, and label with the date. Thaw overnight in the fridge before reheating to preserve texture and flavor.
Reheating
For best results, reheat leftovers in the oven at 350°F until warmed through (about 10 to 15 minutes). If you’re in a hurry, the microwave works too—just heat gently to avoid overcooking the steak. You can also rewrap in foil and pop the packets back on the grill for a few minutes if you want to recapture that freshly grilled taste.
FAQs
Can I make Grilled Steak and Potato Foil Packs in the oven?
Absolutely! Just line a baking sheet with your foil packs and bake at 425°F (220°C) for about 20 to 25 minutes, flipping halfway through. You’ll still get wonderful roasted flavors even if you’re cooking indoors.
What other vegetables can I use?
Feel free to customize—zucchini, mushrooms, cherry tomatoes, or even green beans make awesome additions. Just slice them evenly so they cook at the same rate as the potatoes and steak.
Can I use a different cut of steak?
Sirloin is ideal for its tenderness and flavor, but ribeye, strip steak, or even tenderloin would work well. Just be sure to cut your steak into evenly sized cubes for even grilling.
How do I prevent the foil from sticking?
If you’re concerned about sticking, lightly coat the inside of each foil sheet with non-stick spray or a little extra olive oil before adding your ingredients. This keeps everything sliding out clean and easy after grilling.
Are Grilled Steak and Potato Foil Packs gluten-free?
Yes, as written, these foil packs are naturally gluten-free! Just double-check any packaged ingredients, like Worcestershire sauce, to ensure they’re gluten-free if needed.
Final Thoughts
Grilled Steak and Potato Foil Packs are one of those unforgettable, crowd-pleasing meals that bring everyone to the table happy. Every time I make these, I’m reminded how easy grilling can be and how much flavor you can pack into a simple foil pouch. Give this recipe a try—once you taste how juicy and satisfying these foil packs are, you’ll see why they’re a go-to favorite for any summer meal!
Print
Grilled Steak and Potato Foil Packs Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Description
A delicious and easy recipe for Grilled Steak and Potato Foil Packs, perfect for summer grilling. Tender sirloin steak, flavorful baby potatoes, and colorful veggies cooked to perfection in foil packets on the grill.
Ingredients
Sirloin Steak:
1 ½ pounds sirloin steak (cut into 1-inch cubes)
Baby Potatoes:
1 pound baby potatoes (halved or quartered)
Red Bell Pepper:
1 red bell pepper (chopped)
Red Onion:
1 small red onion (sliced)
Seasonings:
3 tablespoons olive oil, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon dried thyme, 1 teaspoon salt, ½ teaspoon black pepper, 1 tablespoon fresh parsley (chopped)
Topping:
Optional shredded cheddar or crumbled blue cheese for topping
Instructions
- Preheat the Grill: Preheat the grill to medium-high heat.
- Prepare Foil Packets: In a large bowl, combine steak, potatoes, bell pepper, and onion. Season with olive oil, Worcestershire sauce, garlic powder, thyme, salt, and pepper. Divide mixture into foil packets.
- Grill: Grill packets for 12–15 minutes, flipping once, until steak is cooked and potatoes are tender.
- Serve: Garnish with parsley and cheese if desired. Serve hot.
Notes
- For extra flavor, marinate the steak in oil and seasonings before grilling.
- If you don’t have a grill, bake the foil packs in a 425°F (220°C) oven for 20–25 minutes.
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