Description
This Garlic Steak and Potato Foil Packs recipe is a simple, hearty meal perfect for busy weeknights or casual gatherings. Tender sirloin steak cubes and baby potatoes are seasoned with garlic, smoked paprika, thyme, and rosemary, then sealed in foil and baked to juicy, flavorful perfection with minimal cleanup.
Ingredients
Scale
Main Ingredients
- 1 lb sirloin steak, cut into 1-inch cubes
- 1 lb baby potatoes, halved
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped parsley (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for baking the foil packs evenly.
- Combine Ingredients: In a large mixing bowl, combine the sirloin steak cubes, halved baby potatoes, olive oil, minced garlic, smoked paprika, dried thyme, dried rosemary, salt, and black pepper. Toss all ingredients thoroughly to coat everything evenly with the seasonings and oil.
- Prepare Foil Packs: Cut four large pieces of aluminum foil, each about 12 inches long. Divide the seasoned steak and potato mixture evenly among the four pieces of foil.
- Seal Foil Packs: Fold the foil over to cover the ingredients and seal the edges tightly to create secure foil packets, preventing steam and juices from escaping during cooking.
- Bake: Place the sealed foil packs on a baking sheet and bake in the preheated oven for 25 to 30 minutes, or until the baby potatoes are tender and the steak has reached your preferred level of doneness.
- Serve: Carefully open each foil pack (be cautious of escaping steam) and, if desired, sprinkle with chopped parsley for a fresh garnish before serving.
Notes
- Use similar-sized baby potatoes to ensure even cooking.
- Feel free to substitute sirloin with ribeye or flank steak for a different texture.
- Check steak doneness carefully, as cooking times may vary depending on the size of steak cubes.
- This recipe can be made ahead of time by preparing the foil packs and refrigerating until ready to bake.
- Leftovers store well in the refrigerator for up to 3 days.
