As a park ranger, I’ve cooked a lot of meals outdoors. I often assemble a steak and potato foil pack and toss it into my backpack with some ice. Then when I set up camp, it’s easy to cook over a campfire. If I’m at home, I use my grill, and the food is just as good
2 beef top sirloin steaks (1-1/2 pounds each)
3 pounds red potatoes, cut into 1/2-inch cubes
1 medium onion, chopped
4 teaspoons minced fresh rosemary
1 tablespoon minced garlic
2 teaspoons salt
1 teaspoon pepper
Prepare grill for medium heat or preheat oven to 450°. Cut each steak into 4 pieces, for a total of 8 pieces. In a large bowl, combine steak, potatoes, onion, rosemary, garlic, salt and pepper.
Divide mixture among eight 18×12-in. pieces of heavy-duty foil, placing food on dull side of foil. Fold foil around potato mixture, sealing tightly.
Place packets on grill or in oven; cook until potatoes are tender, 8-10 minutes on each side. Open packets carefully to allow steam to escape. If desired, sprinkle with additional rosemary.
Steak and Potato Foil Packs Tips
Can you bake steak and potato foil packs in the oven?
Absolutely! If it’s a rainy day, or you simply don’t want to fire up the grill, you can opt for the oven. Bake the steak and potato foil packs in a 400°F oven for about 20-25 minutes.
How can you cook the steak to be medium rare in the foil packs?
Although it’s harder to monitor the steak as it cooks because it’s wrapped up in foil, you can still cook it medium rare when you’re making this steak and potato foil pack recipe. Simply cutting the steak into bigger pieces before you cook gives you rarer meat.
Can you make steak and potato foil packs ahead of time?
If you want to simply throw the foil packs right on the grill without any prep immediately beforehand, you can assemble the packs up to 8 hours ahead of time. Keep them in the fridge until you’re ready to cook. When you’re finished with dinner, stay on theme and follow it up with blueberry cinnamon bread on the grill for grownups and campfire dessert cones for the kids.