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1.5 lbs sirloin steak, cut into 1.5-inch cubes
1 lb baby potatoes, halved
3 tbsp olive oil
4 tbsp unsalted butter, sliced
4 garlic cloves, minced
1 tsp paprika
1 tsp Italian seasoning
Salt and pepper, to taste
Chopped parsley, for garnish
Foil sheets, heavy-duty recommended
How to Make Garlic Steak & Potato Foil Packets
Step 1: Prep the Ingredients
Wash and halve the baby potatoes. Pat your steak pieces dry and season generously with salt, pepper, paprika, and Italian seasoning. Toss everything together with olive oil and minced garlic in a large bowl.
Step 2: Assemble the Foil Packets
Lay out four large sheets of foil. Evenly divide the steak and potato mixture among them. Top each with slices of butter. Fold the foil tightly around the contents, sealing all edges to form packets.
Step 3: Cook
For Oven:
Preheat to 425°F (220°C).
Place foil packets on a baking sheet.
Bake for 25–30 minutes, or until potatoes are tender and steak reaches desired doneness.
For Grill:
Preheat grill to medium-high heat.
Grill foil packets over direct heat for 15–18 minutes, flipping halfway through.
Step 4: Serve
Carefully open packets (steam will be hot!) and garnish with fresh parsley.
Tip: For added flavor, drizzle a spoonful of the garlicky butter from inside the packet over each portion before serving.
Expert Tips Garlic Steak & Potato Foil Packets
Cut Steak Evenly: Try to keep the steak cubes uniform so they cook at the same rate.
Don’t Overcrowd: Avoid stuffing the packets too full or steam won’t circulate well.
Use Heavy-Duty Foil: It prevents tearing and helps retain heat better.
Add Veggies: Bell peppers, onions, mushrooms, or zucchini are great additions.
For crispier potatoes: Give the packets a final 5-minute broil in the oven once opened.
According to AllRecipes, sealing foil packets tightly is key to creating that rich, infused steam that flavors every bite.
Storage Tips
If you have leftovers, here’s how to store and reheat:
Fridge: Store cooked packets (unopened or resealed) in an airtight container for up to 3 days.
Reheat: Open packets slightly and reheat in the oven at 350°F (175°C) for about 10 minutes, or microwave if needed.
Freezing is not recommended, as the texture of the potatoes may change.
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