Description
Garlic Steak and Potato Foil Packs are a simple, flavorful one-pan meal perfect for an easy weeknight dinner. Tender sirloin steak cubes and halved baby potatoes are seasoned with garlic, smoked paprika, thyme, and rosemary, then wrapped in foil and baked to perfection, making cleanup a breeze.
Ingredients
Scale
Steak and Vegetables
- 1 lb sirloin steak, cut into 1-inch cubes
- 1 lb baby potatoes, halved
Seasonings and Oil
- 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
Garnish (Optional)
- 1 tablespoon chopped parsley
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to ensure it’s at the perfect temperature for roasting your foil packs evenly.
- Mix ingredients: In a large bowl, combine the sirloin steak cubes, halved baby potatoes, olive oil, minced garlic, smoked paprika, dried thyme, dried rosemary, salt, and black pepper. Toss everything together until the steak and potatoes are evenly coated with the seasoning and oil.
- Prepare foil packs: Cut four large pieces of aluminum foil, each about 12 inches long. Divide the steak and potato mixture evenly onto each piece of foil, spreading it out in the center.
- Seal the packs: Fold and seal the foil tightly, creating an enclosed packet to lock in moisture and flavors during cooking.
- Bake the packs: Place the foil packets on a baking sheet and bake in the preheated oven for 25 to 30 minutes, or until the potatoes are tender and the steak reaches your desired level of doneness.
- Serve and garnish: Carefully open each foil pack—watch out for hot steam—and, if desired, garnish with chopped parsley before serving.
Notes
- If you prefer, you can substitute sirloin steak with flank or ribeye steak for different flavor and texture.
- Baby potatoes can be swapped with fingerling potatoes or small red potatoes.
- For a spicier kick, add a pinch of cayenne pepper or chili flakes to the seasoning mix.
- Make sure to seal the foil packets tightly to prevent steam from escaping and ensure even cooking.
- This recipe can be doubled easily by increasing ingredients and using more foil packs.
