A quick, delicious, and nourishing meal perfect for any occasion! This steak and potato foil packs recipe is super easy to make. The garlic butter sauce adds so much flavor and keeps your steak super juicy! Cooking food in foil is such an underestimated way to prep a complete dinner in no time. No pans to wash up afterward, what’s not to love about this recipe?
Table of Contents
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Garlic Butter Steak & Potato Foil Packs
If you follow Eatwell101 regularly, you know we’re BIG on everything lemon/garlic/butter – like this classic Garlic Butter Steak and Zucchini Noodles, or our popular Lemon Garlic Butter Chicken and Green Beans Skillet. This flavor combo is excellent and works particularly well here. The foil packets make the steam build up the pressure and force the aromas into the food. Plus, this gentle cooking method allows you to keep the maximum nutrients. What’s not to love?
Photo credit: © Eatwell101.com
Why You’ll Love This Recipe
- Baking in foil is a great way to perk up a classic steak and potato combo.
- This recipe brings a bit of camping nostalgia, we think ;)
- No pans, no cleanup! Hmm ok, you’ll have to clean the knife and the cutting board ;)
Photo credit: © Eatwell101.com
Key ingredients for the steak and potato foil packets
- Flank steak: Lean and flavorful; cooks quickly in foil packs. Try making regular strips for even cooking.
- Potatoes: We like baby Yukon for their creamy texture while they hold their shape well during roasting.
- Fresh parsley
- Garlic
- Butter and Olive oil
- Italian seasoning
- Lemon juice
- Crushed red chili pepper flakes: For a gentle kick of spice, optional though.
- Grated parmesan
- Low-sodium soy sauce or coconut aminos: Did someone say “umami”???
- Hot sauce: Tangy heat for a flavor kick.
- Crumbled bouillon cube: Ok, you’re not supposed to learn about this one;) This is our ultimate concentrated savory flavor boost!
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
How to cook the foil packets
- Marinate: Soak steak strips in a soy sauce–based marinade (with optional hot sauce and bouillon) for at least 30 minutes, ideally overnight, to tenderize and infuse flavor.
- Prep the sauce: Mix melted butter with lemon, herbs, garlic, and spices for a fragrant garlic butter drizzle.
- Pack in foil: Layer marinated steak and potatoes on heavy-duty foil, add sauce, and season well.
- Seal tightly: Fold foil securely to lock in juices and prevent leaks.
- Bake & finish: Roast until the steak is cooked and potatoes are tender, then optionally broil for a charred finish.
- Serve: Open carefully, top with parmesan and parsley, and add extra garlic butter if desired.
Photo credit: © Eatwell101.com
Pro Tips
- Opt for heavy duty foil. Stronger foil sheets prevent rips and leaks, especially if your foil packets are loaded up! If you only have regular foil, double or triple wrap your meal.
- If you cook your foil packet dinner on a grill or over a campfire, turn and move foil packets often. If you’re heating the foil packet in your oven or burying it in coals, then the food will be getting heat from all sides anyway.
- Make sure your foil is large enough for your meal. A foil sheet that’s too small will be difficult to seal and with the steam wanting to escape, the foil packet might open. Most individuals need a piece of heavy-duty foil about 12 x 18 inches.
Photo credit: © Eatwell101.com
More foil packet recipes you might like
- Cajun Sausage Shrimp Foil Packs
- Baked Shrimp and Broccoli Foil Packs
- Salmon and Asparagus Foil Packs with Garlic Butter Sauce
- Honey Garlic Salmon Baked in Foil
Photo credit: © Eatwell101.com
Garlic Butter Steak & Potato Foil Packs
by eatwell101
Yield: 4 servings
Prep Time: 10 min
Cook Time: 20 min
These steak and potato foil packets make a quick and nourishing meal perfect for any occasion.
Ingredients
- 2 lbs (900g) flank steak, cut into strips
- 2 lbs (900g) baby Yukon potatoes, washed and quartered
- 2 tablespoons fresh parsley, finely chopped
- 1/2 cup butter, melted
- 4 cloves garlic, finely minced
- 1 teaspoon Italian seasoning
- Juice of 1/2 lemon
- 1 teaspoon crushed red chili pepper flakes, optional
- 1 teaspoon salt and fresh cracked pepper, to taste
- 1 tablespoon grated parmesan, for garnish
The steak marinade
- 2/3 cup low sodium soy sauce or coconut amino
- 1/4 cup olive oil
- 1 tablespoon hot sauce of your choice, optional (we used Sriracha)
- 1 small crumbled bouillon cube, optional
Instructions
- In a bowl or Ziplok bag, combine soy sauce, hot sauce, olive oil, and bouillon cube. Mix with the steak strips and let marinate for 30 minutes to overnight in the refrigerator.
- When ready to cook, preheat your oven to 430°F (220°C) . Combine melted butter, lemon juice, fresh parsley, minced garlic, Italian seasoning, hot sauce and crushed chili pepper flakes in a small bowl.
- Tear four 15-inch (40cm) pieces of heavy duty foil. Divide marinated steak strips and potatoes on the foil sheets (arrange food on the matte side, the shiny side toward the exterior). Drizzle generously with the garlic butter sauce, and season with salt and pepper.
- Fold up the sides of the foil over the steak and potatoes, pressing the seal tightly to prevent any juices from spilling out.
- Transfer the foil packets on a baking sheet or a tray and bake for 20-25 minutes. You can open steak foil packets being careful of trapped steam, and broil for 3-4 minutes, until charred.
- Open carefully and sprinkle with grated parmesan and fresh parsley. Enjoy your garlic butter steak and potato foil packs with more of the garlic sauce, if you like!
Recipe Notes
- Cooking time will largely depend on the size of your potatoes. If you like your steak well done, slice it in smaller pieces. And the reverse is true: The bigger you cut them, the juicier the steak will be once it's done. It is best you use a cut of steak that will stay tender during the cooking process. Flank, eye fillet, ribeye, porterhouse, top sirloin...
- You can parboil the potatoes 8 minutes to speed up cooking time.
- You can cook you foil packets on the grill, approximatively 7 minutes on each side, until potatoes are cooked through.
- If you don't like aluminum, you can use parchment paper to make the packets, but bake them in the oven only, not on the grill.
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Leave a Reply
Kristina
2023-06-13 20:17:31
It is amazing!!! I already mafe this multiple times.The flavor is delicious. I did learned to chop the potatoes smaller so they get cooked through. This is my go to recipe for sure.Simple, fast, cheap and delicious 🥰🥰🥰
Sarah
2022-07-20 22:08:41
Smells amazing when finished cooking. However, I have found so many recipes as to where the cooking time ends up not being enough for the food present. I cooked this dish for 25 min and potatoes feel barely cooked. I prepped this recipe for a busy week night but am now waiting for it to finish. It smells awesome but would highly recommend precooking the potatoes before adding them to the foil packing.
