Garlic Butter Steak And Potato Foil Packets Recipe

Savor tender steak strips and baby potatoes steeped in garlic, butter, olive oil, and thyme. A splash of lemon and a sprinkle of parsley bring a refreshing twist to this foil packet creation. Perfect for outdoor grilling or campfire cooking, this dish promises a delightful, satisfying meal with rustic, hearty flavors.

I’ve been experimenting with dinner recipes lately and this Garlic Butter Steak And Potato Foil Packets recipe has become one of my favorites for summer. When i make it, i cut a pound of sirloin steak into 1-inch strips and combine it with quartered red potatoes or baby potatoes.

I add four minced garlic cloves and mix in three tablespoons of melted unsalted butter, two tablespoons of olive oil and a teaspoon of dried thyme. I always season it with salt and pepper and sometimes finish with a squeeze of lemon juice along with a sprinklin’ of fresh parsley.

It’s not only flavorful but it also provides a good balance of protein and carbohydrates making it a satisfying meal. i love that i can grill them on the campfire or in the oven, making it an ideal option for both summer grilling and campfire food adventures.

Enjoy this practical, tasty dinner solution.

Why I Like this Recipe

I like this recipe because it’s super simple to put together and doesn’t require a bunch of fancy ingredients. I love that the garlic butter and herbs make the steak and potatoes taste amazing even though it’s a really straightforward mix. I also like that you can cook it on the grill or in the oven so it’s perfect for both a quick weeknight dinner and a fun camping trip. Lastly, preparing everything in foil packets means less mess in the kitchen and all the flavors get locked in really well.

Ingredients

• Steak: Juicy protein boost packed with iron and intense meaty flavor for a filling bite.
• Baby potatoes: Provide good carbs and fiber that keep you energized while adding a hearty texture.
• Garlic: Delivers a strong, savory punch and is known for its immune supporting benefits.
• Butter: Creates a rich, creamy taste but be careful with the extra fat it adds.
• Olive oil: Offers healthy fats with a smooth, fruity flavor that brightens up the dish.
• Dried thyme: An earthy herb that deepens the flavor without overpowering the other ingredients.
• Lemon juice and parsley: Optional zesty and fresh touches that lighten the overall richness.

Ingredient Quantities

• 1 lb steak (sirloin or ribeye works good) cut into about 1-inch strips
• 1 lb baby potatoes or 3-4 medium red potatoes, quartered
• 4 cloves garlic, minced (or more if you love garlic)
• 3 tablespoons unsalted butter, melted
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt to taste
• Pepper to taste
• Optional: a squeeze of lemon juice and a sprinklin’ of chopped fresh parsley

How to Make this

1. Preheat your grill or oven at 400°F so it’s ready to go when you finish prepping.

2. In a large bowl, mix together the steak strips, potatoes, and minced garlic.

3. Drizzle in the olive oil and melted butter, then sprinkle the dried thyme, salt, and pepper all over. Toss everything well so it’s coated evenly.

4. If you like a touch of tang, add a squeeze of lemon juice now and give it another stir.

5. Lay out a piece of foil for each serving (make sure they’re big enough to hold all the ingredients) and then spoon your steak and potato mixture into the center of each.

6. Fold the foil over tightly and seal the edges so no juices can spill out while cooking.

7. Place the packets on the grill or in the oven and cook for about 20-25 minutes.

8. After 25 minutes, carefully open one packet to check if the potatoes are tender and the steak is cooked to your liking.

9. If they need a bit more time, reseal the packets and cook for another 5 minutes.

10. Once done, sprinkle some chopped fresh parsley over the top for a fresh finish and serve hot with a side salad or your favorite veggie. Enjoy your meal!

Equipment Needed

1. Grill or oven that can be preheated to 400°F
2. Large bowl for mixing steak, potatoes, and garlic
3. Cutting board
4. Chef’s knife for slicing steak and potatoes and mincing garlic
5. Aluminum foil
6. Tongs or spatula for handling and stirring the mixture
7. Oven mitts for safely removing the foil packets from the grill or oven

FAQ

Garlic Butter Steak And Potato Foil Packets Recipe Substitutions and Variations

• If you can’t find sirloin or ribeye, try using flank steak or even chicken breast sliced into strips
• If baby potatoes aren’t available, go ahead and use red potatoes or even small russet potatoes
• If you’re out of fresh garlic you can use garlic powder (start with a little and add more if needed)
• No unsalted butter? Use salted butter but skip some of the added salt in the recipe
• If you don’t have dried thyme, rosemary even oregano can work to add a nice herby flavor

Pro Tips

1. Make sure you dont overcrowd the foil packets so the heat can reach all parts equally; if they’re too packed, the potatoes might not cook properly.
2. Let the steak strips sit at room temp for about 15 minutes before cooking to help them get that nice, even sear and flavor.
3. Seal the foil really tight so none of the juices escape while cooking; if you think its not sealed well, double up the foil to be safe.
4. Check one packet a bit earlier than suggested to see if the potatoes and steak are done the way you like them, because ovens and grills can heat differently.