Steak and Potato Foil Packs
Looking for a delicious and easy dinner idea? These Steak and Potato Foil Packs are perfect for a simple weeknight meal or a fun camping dinner!
Ingredients:
- 1 lb. sirloin steak, cut into cubes
- 4 small potatoes, thinly sliced
- 1 onion, sliced
- 1 bell pepper, sliced
- Salt and pepper, to taste
- 2 tbsp. olive oil
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. paprika
Instructions:
- Preheat your grill to medium-high heat.
- In a bowl, mix the steak, potatoes, onion, bell pepper, salt, pepper, olive oil, garlic powder, onion powder, and paprika until well combined.
- Divide the mixture into four portions and place each portion onto a sheet of aluminum foil.
- Fold the foil packs tightly, sealing the edges.
- Grill the foil packs for about 20 minutes, or until the steak is cooked to your desired level of doneness.
- Carefully open the foil packs, serve, and enjoy!
Popular questions:
- Q: Can I use a different cut of steak?
- Q: Can I add other vegetables to the foil packs?
- Q: Can I bake these foil packs in the oven?
- Q: Can I make these ahead of time?
- Q: How can I prevent the potatoes from burning?
- Q: Can I use different seasonings for the steak?
- Q: Can I add cheese to the foil packs?
- Q: How can I make these foil packs spicy?
- Q: Can I use sweet potatoes instead?
- Q: Can I cook these foil packs on a campfire?
A: Yes, you can use your preferred cut of steak for this recipe. Just adjust cooking times accordingly.
A: Absolutely! Feel free to customize the foil packs with your favorite veggies like mushrooms, zucchini, or carrots.
A: Yes, you can bake them at 375°F for about 25-30 minutes or until the steak is cooked through.
A: Yes, you can prepare the foil packs in advance and keep them in the fridge until ready to grill or bake.
A: Make sure to thinly slice the potatoes and coat them well with olive oil to prevent burning.
A: Feel free to experiment with your favorite seasonings or marinades to customize the flavor of the steak.
A: Yes, adding a sprinkle of shredded cheese before sealing the foil packs can add a delicious cheesy touch.
A: Add some red pepper flakes or a dash of hot sauce to the seasoning mixture for a spicy kick.
A: Yes, sweet potatoes can be a delicious alternative to regular potatoes in this recipe.
A: Absolutely! These foil packs are perfect for cooking over a campfire – just be sure to adjust cooking times as needed.
Helpful tips:
- Marinate the steak in your favorite marinade for added flavor.
- Add a sprinkle of fresh herbs like rosemary or thyme for a fragrant touch.
- For a smoky flavor, add a dash of liquid smoke to the seasoning mixture.
- Top the foil packs with a dollop of butter before sealing for added richness.
- For a vegetarian version, swap the steak for tofu or chickpeas.
- Experiment with different spice blends like Cajun or Italian seasoning.
- For a keto-friendly version, use cauliflower florets instead of potatoes.
- Serve the foil packs with a side of creamy garlic aioli for dipping.
- For a Mediterranean twist, add olives and feta cheese to the foil packs.
Expert Secrets:
- For tender steak, allow it to rest for a few minutes after grilling before serving.
- Check the doneness of the steak by inserting a meat thermometer – 145°F for medium rare, 160°F for medium, and 170°F for well done.
- For extra flavor, drizzle some balsamic glaze over the steak before serving.
- To avoid leakage, double-wrap the foil packs when grilling or baking.
- For a hint of citrus, squeeze some lemon juice over the foil packs before serving.
- Try using different types of potatoes like sweet potatoes or baby potatoes for varied texture and flavor.
- Grill the foil packs over indirect heat for a slower cooking process and to prevent burning.
- For a crunchy topping, sprinkle some breadcrumbs over the foil packs before sealing.
- Customize the seasoning blend to suit your taste preferences – add smoked paprika for a smoky flavor or chili powder for a kick of heat.
- Double up on the foil packs for larger portions or to feed a crowd.