Steak and Potato Foil Packs

These steak and potato foil packs are so fun whether grilling on the road or at home! Seasoned juicy steak, tender potatoes, and carrots come together in a neat little pouch and then cooked to perfection!

More grilling recipes we love include grilled flank steak, sirloin steak and if the weather is rainy we make steak bites inside!

Steak and Potatoes in Foil

Steak and potato foil packs are a fun and convenient way of making steak and potatoes on the grill rather than on the stove. Grilled BBQ chicken foil dinner is another one that makes for a fun dinner idea for camping trips or just a little extra fun on the backyard grill!

It’s an easy way to get dinner on the table in under an hour and when the meat and potatoes are cooked together, the tender garlicky potatoes take on the tender and juicy steak juices to become that much more flavorful.

The meat and potatoes are just the base. You can add whatever seasonings, extra veggies, or substitutions you want. You could potentially have a different variation every week!

Why You’ll Love Steak Foil Packets

• Easy. All it takes is combining the marinade, letting it sit for a bit, then adding everything to the packet and heading to the grill!
• Delicious. Melt in your mouth bites are well seasoned and perfectly cooked to your liking! 
• Customizable. Everyone can have their own steak and potato foil packet and season it to how they like!

Ingredients Needed

• Olive oil: The oil helps the seasoning mixture adhere and helps to get the potatoes nice and tender and the steak extra juicy. You can also choose to use avocado oil.
• Seasoning: I’m using a combination of finely chopped rosemary, onion powder, salt, and pepper. You can swap the rosemary for fresh thyme, parsley or oregano, Italian seasoning, your favorite steak seasoning, or my homemade steak rub. 
• Steak: Top sirloin steak cut into 2-inch cubes. Strip steak is another good choice as they are both tender, to begin with.
• Potatoes: Use baby yellow potatoes and cut them into quarters. The idea is to get the steak and potato cubes roughly the same size for even cooking. You can also use Yukon gold potatoes or red potatoes if you have them. Any of these choices are easy and won’t require any peeling.
• Carrots: Baby carrots sliced in half are the perfect size for these little steak and potato foil packets!

How to Make Steak and Potato Foil Packs

1. Toss ingredients together. Add potatoes and carrots together with the marinated steak cubes and toss everything to combine. 
2. Add contents to foil. Divide steak pieces, potatoes, and carrots evenly between 4 pieces of aluminum foil. Do not mound the pile high, try and lay everything as flat as you can. 
3. Fold the foil packets by folding two opposing sides on top of one another and then folding or rolling in the sides to secure the ends. Place foil packs on the preheated grill over medium heat and grill for 20 minutes or until the steak is done just the way you like it.
4. Carefully remove the packets from the grill and place them on a flat surface to rest for 5 minutes. Slowly open, allowing the steam to escape, and season with salt and pepper. Enjoy!

How Long to Leave Packets on the Grill?

Below are the guidelines for achieving your perfect level of doneness. How you cook your steak is up to you! If you like your steak more on the rare side, I would consider pre boiling your potatoes for 5-7 minutes, so they will be done when the steak is.

Use your meat thermometer to get an accurate reading. 

• Medium Rare: 130-140 degrees F
• Medium: 140-150 degrees F
• Medium well: 150-160 degrees F
• Well done: Over 160 degrees F

Tips & Variations

• Dried herbs. There is so much flavor that comes from fresh herbs but if dried is what you have that works too! Just use 1 teaspoon of whatever dried herbs you like. 
• Loaded potatoes: Sprinkle some cheese and bacon crumbles in there for a bit of extra flavor!
• Compound butter. You can even make garlic herb butter and learn tricks on how to mince garlic to use it for garlic butter steak cubes.
• Use more veggies! The key is to cut them into the same size pieces as your steak. Whether they’re 1-inch cubes or larger, you want to keep them uniform. Red onions, bell peppers, broccoli, sweet potatoes, zucchini, squash, asparagus, or green beans are all delicious options.
• Parboiling potatoes. If you like a rare or medium-rare steak, you might want to think about cutting your potatoes into 1-inch pieces and boil them ahead of time so that way they’re done cooking by the time your steak cubes are done. This is especially useful if you’re using larger potatoes.
• Steak still cooking faster. If it so happens that the meat still cooks faster than your potatoes, transfer them to a dish and cover to keep warm.

Oven Method

It’s easy to make these garlic steak and potato foil packs in the oven! Place packets in a preheated 425-degree oven for 22 minutes or until desired doneness has been reached. Then, carefully open the packets and continue cooking for a couple minutes more to get a nice char on the steak.

Below are some other easy recipes to make when firing up the grill this summer.

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