Grilled Steak Potato Packets (Printer-Friendly)
Tender grilled steak paired with seasoned potatoes cooked in foil packets over an open fire.
# What You’ll Need:
→ Meat
01 -
1 pound sirloin or ribeye steak, cut into chunks
→ Vegetables
02 -
4 medium russet potatoes, scrubbed and cut into 1-inch cubes
03 -
1 small onion, diced
04 -
4 cloves garlic, minced
→ Fats and Oils
05 -
4 tablespoons salted butter, divided
06 -
4 tablespoons olive oil, divided
→ Seasonings
07 -
1 teaspoon salt, divided
08 -
1/2 teaspoon black pepper, divided
09 -
2 teaspoons steak seasoning (e.g., Montreal Steak Seasoning), divided
# Steps to Follow:
01 -
Tear off four large sheets of aluminum foil and drizzle each with 1 tablespoon olive oil. Place 1 tablespoon butter in the center of each foil sheet.
02 -
Distribute diced potatoes evenly onto the buttered foil sheets. Sprinkle minced garlic and diced onions over the potatoes. Season with half of the salt and black pepper evenly across packets. Drizzle with additional olive oil.
03 -
Place steak chunks evenly over the potatoes. Season with the remaining salt, black pepper, and steak seasoning. Drizzle olive oil over the meat and place a pat of butter on top of each portion. Add a large ice cube atop the meat to help maintain moisture during cooking.
04 -
Fold the edges of each foil sheet to create a sealed packet, ensuring no butter or oil escapes. Preheat grill to medium-high heat (about 350°F). Grill the packets for 35 to 45 minutes until potatoes are tender and steak reaches desired doneness.
05 -
Carefully open the packets, watching for escaping steam, and serve immediately.
# Helpful Hints:
01 -
To ensure both steak and potatoes cook evenly, consider parboiling potatoes before assembling packets if preferring rare steak doneness.
02 -
Use a meat thermometer to avoid overcooking and to achieve desired steak temperature.
03 -
Customize with additional vegetables such as bell peppers, mushrooms, or carrots according to preference.