Garlic Steak and Potato Foil Packs Recipe
If you've never cooked garlic steak and potatoes in foil before, you're in for a real treat! When I tried this recipe, I was blown away by how something so simple could taste this good. The juicy, tender steak paired with the perfectly seasoned potatoes is pure bliss.
Ingredients
- Beef sirloin or ribeye steak
- Potatoes
- Olive oil
- Garlic
- Fresh rosemary
- Salt
- Black pepper
Instructions
- Cooking this dish is as easy as it gets. Everything goes into foil, and the flavors do the work. No fancy techniques or equipment required here. Let’s break it down step by step!
- First, slice your steak into bite-sized pieces and cut your potatoes into cubes or thin slices. The key is making everything a uniform size so they cook evenly.
- Grab a mixing bowl, and toss together minced garlic, chopped rosemary, olive oil, salt, and pepper. This aromatic blend will coat every bite!
- Lay out squares of aluminum foil and start layering. Place a handful of potatoes in the center of each foil square, followed by your steak slices. Drizzle that garlic-rosemary mixture on top, ensuring everything is evenly coated.
- Fold up the edges of the foil and crimp them tightly to create a sealed packet. No leaks, no mess!
- Pop the packs on a grill over medium-high heat or into a preheated oven at 400°F. Cook for about 20-25 minutes, depending on your desired steak doneness. Once the potatoes are fork-tender, you’re ready to serve!
Notes
- Uniform Sizes Are Key: Make sure all your potato cubes and steak slices are about the same size for even cooking.
- Avoid Overpacking the Foil: Too much inside the pack can prevent everything from cooking evenly. Keep portion sizes reasonable.
- Medium-Rare Perfection: For a steak that’s medium-rare, opt for thicker slices of meat. It’ll stay tender and juicy inside the pack.
- Preheat for Consistency: Always ensure your grill or oven is preheated to avoid uneven cooking times.