GARLIC STEAK AND POTATO FOIL PACKETS

Of course! Garlic Steak and Potato Foil Packets are a phenomenal, no-mess meal that is packed with flavor. They’re perfect for the grill, the oven, or even a campfire. The steam inside the packet makes the steak incredibly tender and the potatoes soak up all the delicious garlic-butter juices.

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GARLIC STEAK AND POTATO FOIL PACKETS

This recipe is highly customizable and creates a complete, satisfying meal with virtually no cleanup.

Yields: 4 packets
Prep time: 15 minutes
Cook time: 25-40 minutes (depending on method)

Ingredients

· 1.5 lbs steak, cut into 1-inch cubes (see “Best Steak to Use” below)
· 1.5 lbs potatoes, cut into ½-inch cubes (Yukon Gold or red potatoes are best)
· 1 large bell pepper (any color), chopped
· 1 medium onion, chopped
· 8 oz cremini mushrooms, sliced (optional)
· 4 tablespoons unsalted butter, cut into 4 slices
· 4-5 cloves garlic, minced
· 2 tablespoons olive oil
· 1 tablespoon Worcestershire sauce
· 1 teaspoon smoked paprika
· 1 teaspoon dried thyme or rosemary
· Salt and freshly ground black pepper to taste
· Fresh parsley, chopped (for garnish)

Instructions

Step 1: Prepare

1. If grilling, preheat grill to medium-high heat (about 400°F / 200°C). If baking, preheat oven to 400°F (200°C).
2. Tear off four large sheets of heavy-duty aluminum foil (about 12×18 inches each).

Step 2: Combine Ingredients

1. In a large bowl, combine the cubed steak, potatoes, bell pepper, onion, and mushrooms.
2. In a small bowl, whisk together the olive oil, minced garlic, Worcestershire sauce, smoked paprika, dried thyme, salt, and pepper.
3. Pour the seasoning mixture over the steak and vegetables. Toss everything together until evenly coated.

Step 3: Assemble the Foil Packets

1. Lay out the four foil sheets. Lightly spray the center of each with cooking spray if desired.
2. Divide the steak and potato mixture evenly among the four foil sheets, piling it in the center.
3. Top each pile with one slice of butter.
4. Seal the Packets: Bring the long sides of the foil together and fold them down twice, leaving a little room for heat to circulate. Then, fold and crimp the short ends to create a sealed, leak-proof packet.

Step 4: Cook

On the Grill:

· Place the packets on the preheated grill.
· Cook for 20-30 minutes, flipping the packets halfway through.
· The packets are done when the potatoes are tender and the steak is cooked to your liking.

In the Oven:

· Place the sealed packets on a baking sheet.
· Bake for 30-40 minutes, or until the potatoes are fork-tender.

Step 5: Serve

1. Carefully open the packets as a lot of hot steam will escape.
2. Check for doneness. The steak should be cooked to your preference and the potatoes should be soft.
3. Garnish with fresh parsley and serve immediately right out of the foil for an easy cleanup!

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Best Steak to Use

You don’t need an expensive cut for this! The steam and butter make tougher cuts tender. Great choices include:

· Sirloin Steak: The #1 choice. Great flavor and becomes very tender.
· Ribeye: For a richer, more luxurious packet.
· Flank Steak or Skirt Steak: Slice these against the grain into thin strips for the most tender result.
· Stew Meat: A very economical option that works perfectly here.

Key Secrets for Perfect Foil Packets

· Cut Evenly: Cut the potatoes and steak into uniform sizes to ensure everything cooks evenly.
· Don’t Overfill: Overfilling the packets can lead to uneven cooking. It’s better to make an extra packet than to cram it all in.
· Seal Tightly: A tight seal is crucial to trap the steam, which is what cooks and tenderizes the food.
· Let Them Rest: Let the packets sit for 5 minutes after cooking. This allows the internal temperature to even out and the juices to be reabsorbed.
· Customize: Add other veggies like asparagus, zucchini, or cherry tomatoes in the last 10 minutes of cooking.

Variations & Add-Ins

· Steakhouse Style: Right before serving, top with a dollop of garlic herb compound butter or a blue cheese crumble.
· Spicy Kick: Add a sliced jalapeño or a sprinkle of red pepper flakes to the seasoning mix.
· Italian Twist: Use Italian seasoning instead of thyme and add a splash of balsamic glaze after cooking.
· Cheesy Finish: In the last 5 minutes of cooking, carefully open the packets and sprinkle with shredded provolone or parmesan cheese. Reseal and let it melt.

This is a fun, easy, and absolutely delicious way to enjoy a steak dinner any night of the week. Enjoy