Garlic Herb Steak and Potato Foil Packs


Garlic Herb Steak and Potato Foil Packs - DELICIOUS Steak and potatoes seasoned with garlic and herbs and cooked inside foil packets. They can be cooked on the grill OR in the oven, and are perfect for a family dinner or a backyard get-together. 

Garlic Herb Steak and Potato Foil Packs – DELICIOUS Steak and potatoes seasoned with garlic and herbs and cooked inside foil packets. They can be cooked on the grill OR in the oven, and are perfect for a family dinner or a backyard get-together.

Perfectly tender, garlicky and juicy steak bites and potatoes prepared in foil packets. 30-minute meat-and-potatoes dinner can’t get easier than this!

Remember that recipe for Garlic Herb Grilled Potatoes in Foil? THAT is what drove me to THIS! To this melt-in-your-mouth, flavorful, hearty meal.

It’s also great with chicken, but we’ll discuss that in another recipe post, m’kay?

Moving right along…

HOW TO PREPARE STEAK AND POTATO FOIL PACKS

I tested this steak and potato foil packs recipe with flank steak, ribeye, and top sirloin. In my world, top sirloin worked best for these foil packs. It works with the other two, as well, but top sirloin won because it’s a good steak for grilling and it has more flavor.

Secondly, the potatoes. Potatoes will take longer to cook than steak. For that reason, I have a couple of suggestions:

ONE: Precook or parboil the potatoes. See recipe notes. 

TWO: Don’t precook the potatoes, just cut them up to about ONE inch cubes. Also try to use mini Yukon gold potatoes because they also work best with the cook time.

GRILLING STEAK AND POTATO FOIL PACKS

Before we take these foils to the grill, we will need to chop up the steak and potatoes, and combine it all in a bowl together with some garlic, herbs, and olive oil. If time allows, I suggest to let the meat and potatoes marinate in the fridge for 30 minutes. Then, remove from fridge and set on the kitchen counter for 15 minutes while you preheat the grill.

  • Cut out 4 large pieces of foil and divide steak and potatoes between all sheets of foil. Wrap tightly and grill for 10 minutes per side OR preheat oven to 450 and cook for 20 minutes, or until potatoes are tender and internal temperature of steak reaches at least 140F.
  • If you want a nice char on the steak, open up the packets and pop them under the broiler for a couple minutes, then serve.
  • For a rare or medium-rare steak, I suggest cutting the steak into larger pieces because, as stated before, the potatoes need more time to cook. If you like a well done steak, cut the steak into 1-inch pieces.

That’s all, friends! Super easy, right? I personally love foil dinners because they are easy to make, and are packed with flavor. You can also get dinner on the table in a flash with almost zero cleanup, which is my favorite part.

MORE FOIL PACK DINNERS

ENJOY!

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TOOLS AND INGREDIENTS USED IN THIS RECIPE

Garlic Herb Steak and Potato Foil Packs

Delicious Steak and potatoes seasoned with garlic and herbs and cooked inside foil packets. They can be cooked on the grill OR in the oven, and are perfect for a family dinner or a backyard get-together.

  • 1.5 to 2 pounds top sirloin steak (cut into 2-inch pieces)
  • 1 pound mini Yukon gold potatoes (cut into 1-inch pieces)
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic (minced)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  1. In a large bowl combine steak, potatoes, oil, garlic, thyme, rosemary, salt and pepper.
  2. Cover and set in the fridge for 30 minutes.
  3. Take out from fridge and set on the counter for 15 minutes.
  4. Cut out 4 large foil sheets, about 12×12 in size.
  5. Divide steak and potatoes between the sheets of foil.

TO GRILL

  1. Preheat grill to HIGH.
  2. Wrap foils tightly around the steak and potatoes and seal it all together.
  3. Transfer foil packets to the grill and grill over high heat for 10 minutes PER SIDE.

OVEN

  1. Preheat oven to 450F.
  2. Wrap foils tightly around the steak and potatoes and seal it all together.
  3. Cook for 20 minutes, or until internal temperature of steak reaches at least 140F and potatoes are tender.
  4. If you want a nice char on the steak, open up the packets and pop them under the broiler for a couple minutes, then serve.

COOK’S NOTES:

  • Potatoes take longer to cook than steak. For that reason, I have a couple of suggestions:
  1. Precook or parboil the potatoes. To parboil small potatoes, you’ll need to place the potatoes in a pot with cold water and bring to a boil. Turn down heat to a simmer and cook for about 5 minutes. Drain and let cool for a minute or two, then cut and continue with the recipe.
  2. Don’t precook the potatoes, just cut them up to about one inch cubes. Also try to use mini Yukon gold potatoes because they also work best with the cook time.
  • For a rare or medium-rare steak, I suggest cutting the steak into larger pieces because, as stated before, the potatoes need more time to cook. If you like a well done steak, cut the steak into 1-inch pieces.

WW FREESTYLE POINTS: 9

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