Garlic Butter Steak and Potato Foil Packets
Garlic Butter Steak and Potato Foil Packets. The aroma, the buttery tenderness—it's an experience unto itself. Whether you're firing up the grill, setting up a campfire, or preheating the oven, this recipe has got you covered.
Print
Pin
Servings: 4
Ingredients
- Steak: 1.5 lbs Top Sirloin, sliced into 2.5-5 inch pieces depending on doneness preference
- Baby Potatoes: 1 lb cut into bite-sized pieces (about 1/2-inch thick)
- Onion: 1 peeled and thinly sliced
- Olive Oil: 1 tablespoon
- Fresh Parsley: 2 tablespoons finely chopped
- Minced Garlic: 1 tablespoon (go crazy, add more if you like!)
- Italian Seasoning: 1 tablespoon
- Salt and Pepper: To taste
- Butter: 2 tablespoons diced
Instructions
For Potatoes Worth Their Salt:
- Fill a pot with water and bring it to a boil. Add a dash of salt.
- Dunk in your sliced potatoes and let 'em cook for 5 minutes.
- Drain and allow to cool—patience! You'll need 'em cool for the next step.
Assembling Your Edible Parcels:
- Steak Prep: Marinate the steak if you're in the mood for some extra zest.
- Mingle the Ingredients: In a large bowl, combine steak, potatoes, onions, olive oil, parsley, garlic, and Italian seasoning. Add a pinch of salt and a twist of pepper. Mix. Yes, get in there; use your hands if you must!
- Packet Time: Lay out 4 squares of aluminum foil, size ’em up to about 12x12 inches. Heap equal portions of your mixture onto each. Sprinkle diced butter on top. Fold, seal; make sure they're snug as a bug.
- The Grand Finale: Cooking!
On a Grill or Campfire:
- Preheat the grill until it’s scorching hot.
- Each packet gets about 8-10 minutes of face-time with the grill. Flip 'em at the halfway mark.
- Hot Tip: Use an oven thermometer to monitor the steak after 10 minutes.
In the Oven:
- Preheat to 425°F.
- Bake for roughly 20 minutes.
- Want a char? Unseal the packets, switch the oven to broil, and give them 1-2 minutes to crisp up.