Garlic Steak & Potato Foil Packets
December 19, 2025 by edit
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Ingredients
2 lbs lean sirloin steak, cut into 2-inch chunks
1 lb baby yellow potatoes, quartered
1 tbsp minced garlic
2 tsp Italian seasoning
1 tsp onion powder
3 tbsp olive oil
Salt, to taste
Black pepper, to taste
Optional garnish: chopped fresh parsley or chives
Instructions
Preheat the oven to 425°F (220°C) for the oven method, or preheat the grill to medium-high heat for the grill method.
In a large bowl, combine the steak, potatoes, minced garlic, Italian seasoning, onion powder, olive oil, salt, and pepper. Toss until the steak and potatoes are evenly coated with the seasoning and oil.
Tear four 12×12-inch sheets of heavy-duty aluminum foil. Divide the steak and potato mixture evenly among the foil sheets, spreading each portion out slightly for even cooking.
Fold each foil sheet over the mixture to enclose it, then crimp the edges tightly to seal the packets. Make sure there are no gaps so steam and juices stay inside.
For the oven: Arrange the packets on a baking sheet and bake for 25–30 minutes, or until the potatoes are tender and the steak reaches your desired doneness. For the grill: Place the packets on the preheated grill, cover, and cook for 20–25 minutes, flipping once halfway through.
Carefully open each packet (watch for hot steam). Garnish with fresh parsley or chives if desired, and serve hot directly from the packets or transferred to plates.
Notes
Cooking time can vary slightly based on the size of your steak and potato pieces.
For more browning, you can briefly open the packets for the last 5 minutes of cooking under the broiler or over higher grill heat.
Always check a potato piece for doneness; it’s the slowest part to cook.
Nutrition
Serving Size: 1 foil packet (approximately 1/4 of recipe)
Calories: Approximately 550 kcal
Sugar: 2 g
Sodium: 650 mg
Fat: 30 g
Saturated Fat: 9 g
Unsaturated Fat: 19 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 45 g
Cholesterol: 135 mg
