Ah, steak and potato foil packs—classic, simple, and packed with flavor! Here’s a foolproof guide with tips for juicy steak and tender potatoes:
Ingredients (per 2 packs / 2 people)
- 2 small to medium potatoes, diced (Yukon Gold or red potatoes work best)
- 2 small steaks (sirloin, ribeye, or strip)
- 1 small onion, thinly sliced (optional)
- 1 bell pepper, thinly sliced (optional)
- 2–3 cloves garlic, minced
- 2–3 tbsp olive oil or melted butter
- Salt & pepper to taste
- Optional: paprika, rosemary, thyme, or garlic powder
- Aluminum foil (heavy duty works best)
Step-by-Step Instructions
1. Prep the potatoes
- Dice potatoes into small, even cubes (about ½–¾ inch) for even cooking.
- Toss with 1 tbsp olive oil, salt, pepper, and optional paprika or rosemary.
- Tip: Par-cook potatoes in the microwave for 3–4 minutes to ensure they cook fully in the foil pack.
2. Prepare the steak
- Season steak generously with salt, pepper, and any herbs or garlic powder.
- Cut into smaller strips if you want quicker cooking inside the foil.
3. Assemble the foil pack
- Tear two large sheets of foil (about 12–15 inches each).
- Place potatoes in the center, top with onion, bell pepper, and garlic.
- Place steak on top.
- Drizzle with a little olive oil or place a small pat of butter on top.
- Fold foil into a sealed packet, leaving a little space inside so steam can circulate.
4. Cook
Oven:
- Preheat to 400°F (200°C).
- Bake for 25–35 minutes (depends on steak thickness).
- Open carefully and check potatoes are tender and steak is cooked to desired doneness.
Grill:
- Preheat grill to medium-high heat.
- Cook foil packs directly on the grill for 20–30 minutes, flipping halfway through.
Campfire:
- Place packs on hot coals or a grill grate above fire for ~20–30 minutes, checking occasionally.
5. Finish and serve
- Carefully open foil (steam is hot!).
- Sprinkle fresh parsley, a squeeze of lemon, or shredded cheese if desired.
- Serve straight from the foil for a rustic feel—or plate and enjoy.
Pro Tips
- Even cooking: Cut potatoes small or par-cook; foil traps steam, which cooks meat gently.
- Juicy steak: Let steak rest 5 min after cooking inside the foil before opening.
- Flavor boost: Add a splash of soy sauce, Worcestershire, or balsamic vinegar for an umami kick.
- Veggie variations: Mushrooms, zucchini, or cherry tomatoes work beautifully.
If you want, I can also give a version for a quick 15-minute “weeknight foil pack” that still has tender potatoes and juicy steak—no oven preheating required.
Do you want me to make that?
