I have fond memories of summer evenings spent with family and friends, gathered around a backyard grill or a cozy campfire. The aroma of sizzling steak and roasting potatoes always brings me back to those cherished moments. One of my favorite go-to recipes for such occasions is the simple yet delightful Steak and Potato Foil Packs. This dish is not only easy to prepare but also a crowd-pleaser, perfect for casual gatherings or family dinners.
My first encounter with foil pack cooking was during a camping trip with friends. We were all looking for meals that required minimal cleanup and effort. That’s when someone suggested foil packs. I remember being amazed at how the flavors melded together so perfectly, each bite bursting with the essence of rosemary and garlic. The beauty of this method is its simplicity and versatility. Over the years, I’ve made a few tweaks to the original recipe, like adding a splash of balsamic vinegar for a touch of tanginess or incorporating some bell peppers for extra color and crunch.
One of the best aspects of this Steak and Potato Foil Pack recipe is its adaptability. If you’re not a fan of rosemary, you can easily substitute it with thyme or oregano. For those who enjoy a bit of heat, adding some red pepper flakes or a dash of smoked paprika can elevate the flavor profile. Additionally, this recipe works just as well in the oven as it does on the grill, making it a year-round favorite.
Whenever I prepare these foil packs, I’m reminded of the joy of shared meals and the comfort of good food. Whether you’re planning a weekend barbecue, a camping trip, or simply a hearty family dinner, this recipe is sure to satisfy. The ease of preparation and the delightful combination of steak, potatoes, and aromatic herbs make it a staple in my kitchen.
Now, let’s dive into the step-by-step instructions for creating these delicious Steak and Potato Foil Packs, ensuring a meal that’s as enjoyable to make as it is to eat.
Making Steak and Potato Foil Packs
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Ingredients
- 2 top sirloin beef steaks (1-1/2 pounds each)
- 3 pounds diced red potatoes (1/2-inch pieces)
- 1 medium onion, finely diced
- 1 tablespoon minced garlic
- 4 teaspoons chopped fresh rosemary
- 2 teaspoons salt
- 1 teaspoon ground black pepper
Directions
- Prepare the grill for medium heat or preheat the oven to 450°F.
- Cut each steak into four pieces. In a large bowl, combine steak pieces, diced potatoes, onion, garlic, rosemary, salt, and pepper.
- Divide the mixture among eight 18×12-inch sheets of heavy-duty foil, placing it on the dull side of each sheet.
- Fold the foil over the mixture and tightly seal the edges to form packets.
- Place the packets on the grill or in the oven. Cook for 25 minutes, turning them over halfway through cooking, until the potatoes are tender.
- Carefully open the packets to release steam. Optionally, sprinkle with additional rosemary before serving.
Storing Suggestions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.
FAQs:
Can I use a different type of potato for this recipe?
Yes, you can substitute red potatoes with Yukon Gold or russet potatoes. Just ensure they are cut into similar 1/2-inch pieces for even cooking.
Is it possible to cook these foil packs in the oven instead of on a grill?
Absolutely. Preheat your oven to 450°F and follow the same cooking instructions. Place the foil packets on a baking sheet for easy handling.
Can I add other vegetables to the foil packs?
Definitely. You can add vegetables like bell peppers, carrots, or zucchini. Just make sure they are cut into small, uniform pieces to ensure they cook evenly with the potatoes and steak.
How do I prevent the foil packs from sticking to the grill?
To prevent sticking, you can spray the foil with a bit of cooking spray or brush it lightly with oil before adding the steak and potato mixture.
Can I prepare the foil packs ahead of time?
Yes, you can assemble the foil packs a few hours in advance. Store them in the refrigerator until you’re ready to cook. This makes it convenient for meal prep or entertaining.
What should I do if the potatoes are not fully cooked after 25 minutes?
If the potatoes are still firm after the initial cooking time, reseal the foil packs and cook for an additional 5-10 minutes, checking periodically until they are tender.
Steak and Potato Foil Packs
Ingredients
- 2 top sirloin beef steaks 1-1/2 pounds each
- 3 pounds of red potatoes diced into 1/2-inch pieces
- 1 medium onion finely chopped
- 1 tablespoon of minced garlic
- 4 teaspoons of fresh rosemary minced
- 2 teaspoons of salt
- 1 teaspoon of black pepper
Instructions
- Get the grill ready for medium heat or preheat your oven to 450°F. Cut each steak into 4 portions. In a large mixing bowl, toss together the steak pieces, potatoes, onion, garlic, rosemary, salt, and pepper.
- Take eight 18x12-inch sheets of heavy-duty foil and place the mixture onto the dull side of each foil piece. Fold the foil over the mixture and seal the edges tightly to form packets.
- Place the packets on the grill or in the oven. Cook for 25 minutes, turning them over halfway through, until the potatoes are soft. Open the packets cautiously to let the steam escape. If you like, add a sprinkle of additional rosemary before serving.
