Description
This recipe features perfectly seasoned sirloin steak and baby potatoes cooked together in foil packs, making for an easy and flavorful grilled or oven-baked meal. Infused with garlic, paprika, and onion powder, these foil packs seal in juices and flavors while delivering tender steak and potatoes with minimal cleanup.
Ingredients
Scale
Steak and Potatoes
- 1 1/2 lbs sirloin steak, cut into 1-inch pieces
- 1 lb baby potatoes, quartered
Seasoning and Marinade
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper, to taste
Garnish
- Fresh parsley, chopped (for garnish)
- 4 large sheets of aluminum foil
Instructions
- Preheat Cooking Surface: Preheat your grill to medium-high heat or set your oven to 425°F (220°C) to prepare for cooking the foil packs.
- Combine Ingredients: In a large mixing bowl, combine the cubed sirloin steak and quartered baby potatoes.
- Season the Mix: Add olive oil, minced garlic, onion powder, paprika, salt, and pepper to the bowl. Toss everything thoroughly to ensure the steak and potatoes are evenly coated with the seasoning blend.
- Assemble Foil Packs: Divide the seasoned steak and potatoes evenly onto the four large aluminum foil sheets. Carefully fold the foil around the ingredients and seal the packets tightly to prevent steam from escaping.
- Cook the Packs: If grilling, place the foil packets directly on the grill and cook for 10-12 minutes per side. For oven cooking, place the packets on a baking sheet and bake for 20-25 minutes until the steak reaches your preferred doneness and the potatoes are tender.
- Serve: Carefully open the foil packets, watching out for hot steam. Sprinkle freshly chopped parsley over the contents as a garnish and serve immediately.
Notes
- Ensure foil packets are sealed tightly to keep steam inside for even cooking.
- Adjust cooking time based on steak thickness and grill or oven heat variations.
- Can substitute baby potatoes with diced regular potatoes, adjust cooking time accordingly.
- Use a meat thermometer to check steak doneness: 135°F for medium-rare, 145°F for medium.
- Leftovers can be refrigerated in the foil packs and reheated in the oven or microwave.
