Garlic Steak & Potato Foil Packets

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Indulging in the smoky aroma of grilled steak and the hearty essence of perfectly roasted potatoes is a culinary experience that transcends the ordinary. This recipe for Steak and Potato Foil Packets elevates the outdoor cooking adventure, offering a hassle-free and flavor-packed meal that’s as convenient as it is delicious. With tender sirloin steak, vibrant herbs, and velvety baby potatoes wrapped snugly in foil packets, each bite promises a symphony of textures and tastes. Whether sizzling over a hot grill or baking in the oven, these foil packets encapsulate the essence of rustic charm and savory satisfaction, making them an ideal choice for gatherings with loved ones or quiet evenings under the stars. So, fire up the grill or preheat the oven, and prepare to embark on a culinary journey that celebrates simplicity, flavor, and the joy of sharing good food with even better company.


  • 1 ½ pounds of sirloin steak, preferably top sirloin
  • 1 pound of baby potatoes, halved or quartered
  • 1 onion, thinly sliced
  • 1 tablespoon of olive oil
  • 2 tablespoons of chopped fresh parsley
  • 1 tablespoon of minced garlic (adjust to taste)
  • 1 tablespoon of Italian seasoning
  • Salt and pepper to taste
  • 2 tablespoons of cubed butter


  1. Par-boil the potatoes: Place the sliced potatoes in a pot of boiling salted water and cook for 5 minutes. Drain and transfer to a large bowl. Allow to cool for about 10 minutes.
  2. Prepare the foil packets:
    • Cut the steak into pieces according to preferred doneness (2.5 – 3 inches for well done, 3 – 4 inches for medium, 5 inches for rarer steak). Marinate if desired.
    • In a large bowl, combine the steak, potatoes, sliced onion, olive oil, parsley, minced garlic, Italian seasoning, salt, and pepper. Toss well to coat evenly.
  3. Assemble the foil packets:
    • Tear out 4 pieces of aluminum foil, each at least 12×12 inches.
    • Divide the steak and potato mixture evenly among the foil sheets. Top each with cubed butter.
    • Fold the foil over the ingredients, sealing tightly to form packets.
  4. Cook the foil packets:
    • On the grill: Preheat the grill to high. Cook the foil packets for 8-10 minutes per side, or until potatoes are tender. Cooking time may vary, so check for desired doneness.
    • In the oven: Preheat the oven to 425°F. Bake the foil packets for approximately 20 minutes, or until steak is cooked to your liking and potatoes are tender. Adjust cooking time as needed.
  5. Serve hot, being cautious when opening the packets due to hot steam and juices.


  • Steak: Top sirloin is recommended for tenderness, but ribeye or porterhouse can also be used. Keep in mind that these cuts may be less lean.
  • Potatoes: Baby potatoes, fingerling potatoes, or smaller Yukon Golds work best and require no peeling.
  • Olive oil: Feel free to substitute with your preferred vegetable oil.
  • Garlic: Adjust the amount of garlic to suit your taste preference.
  • Additional flavor: For a richer flavor, consider adding chopped bacon or shredded cheddar cheese to the packets before sealing.
  • Vegetables: Green peppers, asparagus, or green beans can be added to the packets for extra flavor and nutrition.

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