Prep Time: 10 mins | Cook Time: 20 mins | Refrigeration Time: 30 mins | Total Time: 30 mins | Servings: 4
I have been waiting for this moment! This is the first time I tried to make this amazing Garlic Herb Steak and Potato in Foil Packs and it did not disappoint. I knew from the beginning that it will be a blast and now I can prove to you that this recipe is amazing and guarantees a mouthwatering, crazy flavorful, juicy steak and tender potatoes. A must-try and surely a recipe to keep!
Ingredients
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1.5 to 2 lbs top sirloin steak cut into 2” pieces
1 lb mini Yukon gold potatoes cut into 1” pieces
3 tbsp extra virgin olive oil
3 cloves garlic minced
1 tsp dried thyme
1 tsp dried rosemary
1 tsp salt
1/4 tsp fresh ground pepper
How to make Garlic Herb Steak and Potato Foil Packs
Step 1: Place the steak, potatoes, oil, garlic, thyme, rosemary, salt, and pepper in a large bowl. Mix well to coat the steaks. Cover the bowl and chill them in the fridge for at least 30 minutes.
Step 2: Fifteen minutes before cooking, remove the steaks from the fridge and set them on the counter. Meanwhile, cut out to about 12 x 12-inch four large foil sheets. To each sheet of foil, divide the steak and potatoes.
TO GRILL:
Step 3: Prepare the grill. Preheat it to high.
Step 4: In the meantime, around the steak and potatoes, tightly wrap the foil and seal. Place the packets to the preheated grill and cook for about 10 minutes on each side over high heat.
If making this in the oven:
Prepare the oven. Preheat it to 450 degrees.
Around the steak and potatoes, tightly wrap the foil, then seal. Place the packets in the preheated oven and bake for about 20 minutes until the potatoes are tender and the internal temperature of the steak reads at least 140 degrees F.
For a nice char, open the packets and set the oven to broil for a few minutes.
NOTES:
These are a few suggestions for the potatoes. Since they take a bit longer to cook than steak, you can either parboil or precook the potatoes. In a pot with cold water, add the potatoes. Bring the water to a boil, then decrease the heat to a simmer and parboil the potatoes for approximately 5 minutes. Drain when done and allow the potatoes to cool for at least a minute or two before cutting them. Then, proceed with the recipe as written. Alternately, you can just slice the potatoes into inch cubes instead of precooking. Or you can use mini Yukon gold potatoes.
Cut the steak into larger pieces for a rare or medium-rare steak.
WW FREESTYLE POINTS: 9
Nutrition Facts:
Amount Per Serving (1 Foil Pack): Calories 400 | Calories from Fat 144 | Fat 16g 25% | Saturated Fat 3g 15% | Cholesterol 100mg 33% | Sodium 684mg 29% | Potassium 1093mg 31% | Carbohydrates 20g 7% | Fiber 2g 8% | Sugar 0g 0% | Protein 40g 80% | Vitamin C 23mg 28% | Calcium 60mg 6% | Iron 4mg 22%
Ingredients
- 1.5 to 2 lbs top sirloin steak cut into 2” pieces
- 1 lb mini Yukon gold potatoes cut into 1” pieces
- 3 tbsp extra virgin olive oil
- 3 cloves garlic minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/4 tsp fresh ground pepper
Instructions
Step 1: Place the steak, potatoes, oil, garlic, thyme, rosemary, salt, and pepper in a large bowl. Mix well to coat the steaks. Cover the bowl and chill them in the fridge for at least 30 minutes.
Step 2: Fifteen minutes before cooking, remove the steaks from the fridge and set them on the counter. Meanwhile, cut out to about 12 x 12-inch four large foil sheets. To each sheet of foil, divide the steak and potatoes.
TO GRILL:
Step 3: Prepare the grill. Preheat it to high.
Step 4: In the meantime, around the steak and potatoes, tightly wrap the foil and seal. Place the packets to the preheated grill and cook for about 10 minutes on each side over high heat.
If making this in the oven:
Prepare the oven. Preheat it to 450 degrees.
Around the steak and potatoes, tightly wrap the foil, then seal. Place the packets in the preheated oven and bake for about 20 minutes until the potatoes are tender and the internal temperature of the steak reads at least 140 degrees F.
For a nice char, open the packets and set the oven to broil for a few minutes.
Notes
These are a few suggestions for the potatoes. Since they take a bit longer to cook than steak, you can either parboil or precook the potatoes. In a pot with cold water, add the potatoes. Bring the water to a boil, then decrease the heat to a simmer and parboil the potatoes for approximately 5 minutes. Drain when done and allow the potatoes to cool for at least a minute or two before cutting them. Then, proceed with the recipe as written. Alternately, you can just slice the potatoes into inch cubes instead of precooking. Or you can use mini Yukon gold potatoes. Cut the steak into larger pieces for a rare or medium-rare steak.
