Garlic Steak Potato Foil Packets
Ingredients
Serves 4
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1½ pounds sirloin steak, cut into 1-inch cubes
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1½ pounds baby potatoes, halved (or diced if larger)
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3 tablespoons olive oil
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4 cloves garlic, minced
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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1 teaspoon dried oregano
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1 teaspoon salt (adjust to taste)
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1/2 teaspoon black pepper
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1 tablespoon chopped fresh parsley (optional, for serving)
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1 tablespoon butter per packet (optional but recommended)
Instructions
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Preheat the oven to 425°F (220°C).
If grilling, preheat grill to medium-high heat. -
Place the steak cubes and potatoes in a large mixing bowl.
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Add olive oil, garlic, thyme, rosemary, oregano, salt, and pepper.
Toss until the steak and potatoes are evenly coated. -
Prepare four large pieces of heavy-duty aluminum foil.
Divide the steak and potato mixture evenly among the foil sheets. -
Add 1 tablespoon of butter on top of each portion (optional for richness).
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Fold the foil tightly into sealed packets, making sure they are fully closed so steam cannot escape.
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For oven cooking:
Place the packets on a baking sheet and bake for 20–25 minutes, or until potatoes are tender and steak is cooked to your liking.For grill cooking:
Grill the packets for 15–20 minutes, flipping halfway through. -
Carefully open the packets (hot steam will release).
Garnish with fresh parsley and serve immediately.
If you want a version with vegetables included (such as green beans, asparagus, or bell peppers), or a marinade-style variation, I can prepare that too.
