Grilled Steak Potato Packets (Printer-Friendly)
Steak and potatoes cooked in foil packets with garlic, butter, and seasoning for easy flavorful meals.
# What You'll Need:
→ Meat
01 -
1 pound steak (sirloin, ribeye, or flat iron), cut into chunks
→ Vegetables
02 -
4 medium russet potatoes, scrubbed and diced into 1-inch cubes with skins on
03 -
1 medium onion, diced
04 -
2 cloves garlic, minced
→ Fats and Oils
05 -
4 tablespoons olive oil
06 -
4 tablespoons salted butter
→ Seasonings
07 -
Salt, to taste
08 -
Black pepper, to taste
09 -
1 tablespoon steak seasoning (such as Montreal Steak Seasoning)
# Steps to Follow:
01 -
Tear 4 large sheets of aluminum foil. Lightly drizzle each sheet with olive oil and place 1 tablespoon of butter in the center of each.
02 -
Distribute diced potatoes evenly over the butter on each foil sheet, leaving skins on. Sprinkle minced garlic and diced onion evenly over the potatoes. Season with salt and black pepper, then drizzle with a little more olive oil.
03 -
Place steak chunks on top of the potatoes. Season with additional salt, pepper, and steak seasoning. Drizzle a small amount of olive oil over the meat and place a pat of butter on top. For moisture retention, add a large ice cube on top of the meat in each packet.
04 -
Fold the edges of each foil sheet to create a sealed packet, ensuring no juices escape. Preheat the grill to medium-high heat (approximately 350°F). Grill packets for 35 to 45 minutes until potatoes are tender and steak reaches desired doneness, using a meat thermometer if preferred.
05 -
Carefully open the foil packets to avoid steam burns. Serve immediately.
# Extra Suggestions:
01 -
Using a meat thermometer helps prevent overcooking and ensures the steak is cooked to your preferred doneness while the potatoes cook thoroughly.
02 -
Adding an ice cube inside the packet helps maintain moisture by creating steam during grilling.