If you’re after a fuss-free, flavor-packed grilling recipe that combines juicy steak, tender potatoes, and vibrant veggies in a single delicious meal, you cannot go wrong with Grilled Steak and Potato Foil Packs. These little foil bundles of joy are a dream come true for backyard BBQs, camping trips, or weeknight dinners when you want amazing taste without a mountain of dishes. Everything cooks together, soaking up all those herby, garlicky juices, and the pure delight of opening up your own steamy packet at the table never gets old. Trust me, this dish will quickly become your go-to for a wholesome, satisfying meal with minimal effort and maximum “wow” factor.
Ingredients You’ll Need
One of the best parts about Grilled Steak and Potato Foil Packs is how simple yet essential the ingredients are. Each component brings something special to the table, from hearty steak to colorful peppers and zippy herbs—making every bite pop with flavor and texture.
- Sirloin Steak (1 lb, cut into 1-inch cubes): Steak provides hearty, savory flavor and stays juicy inside the foil.
- Baby Potatoes (1 lb, halved or quartered): These cook up perfectly tender and soak up all the delicious seasonings.
- Red Bell Pepper (1, chopped): Adds sweetness, color, and a slight crunch for balance.
- Red Onion (1/2, sliced): Brings a sweet, mellow bite that turns silky as it cooks.
- Olive Oil (2 tablespoons): Helps everything caramelize and keeps the steak and veggies moist.
- Worcestershire Sauce (1 tablespoon): Packs in savory depth and a subtle tang, brilliantly enhancing the steak.
- Minced Garlic (2 teaspoons): Brings savory, aromatic intensity throughout the packet.
- Dried Thyme (1 teaspoon): Earthy, herby notes that pair beautifully with beef and potatoes.
- Dried Rosemary (1 teaspoon): Adds a classic woodsy flavor that shines on the grill.
- Salt (1 teaspoon): Essential for drawing out all the natural flavors.
- Black Pepper (1/2 teaspoon): Gives everything a subtle, spicy kick.
- Shredded Cheddar Cheese (optional, 1/2 cup): Melts into gooey, golden goodness if you want a creamy finish.
- Chopped Fresh Parsley (optional, for garnish): Adds a final burst of color and freshness.
How to Make Grilled Steak and Potato Foil Packs
Step 1: Preheat the Grill
Fire up your grill to medium-high heat. Getting the temperature right ensures the potatoes cook through while the steak stays tender and juicy. Take a quick moment to clean the grates—trust me, your foil packs (and taste buds) will thank you.
Step 2: Prep the Steak and Veggies
In a large mixing bowl, toss together the steak cubes, baby potatoes, red bell pepper, and red onion. The combination of colors and textures already feels like summer on a plate! Make sure everything is chopped to similar sizes so everything roasts evenly.
Step 3: Make the Flavor-Packed Marinade
In a small bowl, whisk the olive oil, Worcestershire sauce, minced garlic, thyme, rosemary, salt, and black pepper until well combined. This herby, garlicky mixture will infuse every bite of your Grilled Steak and Potato Foil Packs with mouthwatering flavor. Pour it over the steak and veggie mix, and toss everything to coat evenly.
Step 4: Assemble the Foil Packs
Lay out four large sheets of heavy-duty aluminum foil. Evenly divide your marinated steak and veggies among the sheets. Fold up the sides, then bring the top and bottom edges together and crimp tightly to seal each packet, keeping all those beautiful juices locked in.
Step 5: Grill to Perfection
Place your foil packs onto the preheated grill and cook for 15 to 20 minutes. Flip the packets halfway through so everything cooks evenly. When the potatoes are tender and the steak has reached your preferred doneness, you’re ready to dive in. Carefully open each pack—watch out for that flavorful steam!
Step 6: Add Finishing Touches
If you love cheese, sprinkle a bit of shredded cheddar over the hot steak and potatoes and let it melt for a minute or two. Finish with chopped fresh parsley for a pop of color and herby freshness right before serving.
How to Serve Grilled Steak and Potato Foil Packs
Garnishes
Slice up some fresh parsley or sprinkle on extra cheese for an extra boost of color and creaminess. A little squeeze of lemon can also brighten up the flavors, making every forkful taste even more vibrant and fresh. Don’t forget a few turns of cracked black pepper for that irresistible final touch.
Side Dishes
These Grilled Steak and Potato Foil Packs are a meal in themselves, but they pair wonderfully with crisp green salads, grilled corn on the cob, or a simple loaf of crusty bread to mop up any savory juices. For lighter fare, serve alongside a fresh cucumber-tomato salad or garlicky green beans.
Creative Ways to Present
The magic of foil packs is that everyone gets their own steamy bundle: serve them straight from the foil for fun, no-fuss eating, or plate the contents over a bed of greens for a more elegant twist. For a party, set out a toppings bar with sour cream, hot sauce, or extra herbs so guests can customize their packs to their liking. The possibilities are endless!
Make Ahead and Storage
Storing Leftovers
If you have extra Grilled Steak and Potato Foil Packs, let them cool to room temperature before transferring the contents to an airtight container. Stored in the fridge, they’ll stay fresh and flavorful for up to three days, making them perfect for packed lunches or speedy dinners.
Freezing
You can freeze assembled, uncooked foil packs for up to one month—just thaw them in the fridge overnight before grilling. While cooked leftovers can also be frozen, the potatoes may turn a bit softer when reheated, but the savory flavor will definitely remain.
Reheating
To reheat, pop the foil packs back on the grill over medium heat for about 10 minutes, or warm them in a preheated 350°F oven until heated through. If you’re short on time, microwave the contents (out of the foil, of course!) until hot. Add a splash of broth or water to revive any lost moisture.
FAQs
Can I bake these in the oven if I don’t have a grill?
Absolutely! Just place the foil packs on a baking sheet and bake in a 425°F oven for 20 to 25 minutes, turning once. The result is every bit as delicious and convenient, even when you’re cooking indoors.
What other vegetables can I add?
There’s lots of room for creativity! Try tossing in sliced mushrooms, zucchini, or asparagus for new flavors and textures. Just be mindful of varying cook times—softer veggies like mushrooms may only need the last few minutes of cooking.
Can I make this with different meats?
Definitely! Swap out the steak for chicken breast, pork tenderloin, or even your favorite sausage for a fun twist. Just adjust the cooking time as needed to ensure everything cooks through safely and stays juicy.
How do I prevent the potatoes from being undercooked?
Cutting the baby potatoes into small, even pieces helps them cook quickly and evenly. If you’re concerned, you can also parboil the potatoes for 5 minutes before assembling the packs to guarantee perfect tenderness.
Is this recipe gluten-free?
Yes! Grilled Steak and Potato Foil Packs are naturally gluten-free as written. Just double-check the Worcestershire sauce label to ensure it’s gluten-free—or substitute with tamari if needed.
Final Thoughts
Once you try these Grilled Steak and Potato Foil Packs, you’ll wonder how you ever hosted a cookout (or busy weeknight dinner) without them. They’re easy, crowd-pleasing, and packed with fresh flavor from every ingredient. Gather your loved ones, fire up the grill, and dig in—because these foil packs promise a memorable meal that’s as fun to make as it is to eat!
Print
Grilled Steak and Potato Foil Packs Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Description
These Grilled Steak and Potato Foil Packs are a convenient and delicious way to enjoy a complete meal with minimal cleanup. Tender steak, flavorful potatoes, and colorful veggies are seasoned and cooked to perfection in individual foil packets on the grill or in the oven. Customize with your favorite toppings and enjoy a fuss-free dinner.
Ingredients
Steak and Vegetable Packets:
- 1 lb sirloin steak, cut into 1-inch cubes
- 1 lb baby potatoes, halved or quartered
- 1 red bell pepper, chopped
- 1/2 red onion, sliced
Marinade:
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 2 teaspoons minced garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Optional Toppings:
- 1/2 cup shredded cheddar cheese
- Chopped fresh parsley for garnish
Instructions
- Preheat the Grill: Preheat the grill to medium-high heat.
- Prepare the Ingredients: In a large bowl, combine steak, potatoes, bell pepper, and onion.
- Make the Marinade: Whisk together olive oil, Worcestershire sauce, garlic, thyme, rosemary, salt, and pepper.
- Marinate: Pour the marinade over the steak and veggies and toss to coat evenly.
- Assemble Foil Packs: Divide the mixture among four large sheets of heavy-duty aluminum foil. Seal tightly to create packets.
- Grill: Cook the foil packs on the grill for 15–20 minutes, turning halfway through.
- Optional Toppings: Open the packs, add cheese, and melt for 1–2 minutes. Garnish with parsley and serve hot.
Notes
- For oven baking, cook the foil packs at 425°F for 20–25 minutes.
- Variations: Swap steak for chicken or sausage, add mushrooms or zucchini for extra veggies.
Nutrition
- Serving Size: 1 foil pack
- Calories: 420
- Sugar: 4g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
