Grilled Steak Potato Packets (Printer-Friendly)
Tender grilled steak and seasoned potatoes cooked together in foil for a flavorful, easy-to-make meal.
# What You’ll Need:
→ Meat
01 -
1 pound sirloin or ribeye steak, cut into chunks
→ Vegetables
02 -
4 medium russet potatoes, scrubbed and diced into 1-inch cubes with skin on
03 -
½ medium onion, diced
04 -
2 cloves garlic, minced
→ Fats and Oils
05 -
4 tablespoons salted butter, divided
06 -
3 tablespoons olive oil, divided
→ Seasonings
07 -
1 teaspoon salt, divided
08 -
½ teaspoon black pepper, divided
09 -
2 teaspoons Montreal steak seasoning or preferred steak seasoning blend
→ Others
10 -
4 large ice cubes
# Steps to Make This:
01 -
Tear off four sheets of aluminum foil, each about 12x12 inches. Drizzle each sheet with about ¾ tablespoon olive oil and place 1 tablespoon of butter in the center of each.
02 -
Distribute diced potatoes evenly onto each foil sheet over the butter. Sprinkle minced garlic and diced onion across the potatoes. Season with a pinch of salt and pepper, then drizzle lightly with olive oil.
03 -
Place steak chunks atop the potatoes in each packet. Season steak with remaining salt, pepper, and steak seasoning. Drizzle a little more olive oil and add another pat of butter on top of the steak.
04 -
Place one large ice cube on top of the steak in each packet to help retain moisture. Fold up the foil sides to create sealed packets, ensuring no juices can escape during cooking.
05 -
Preheat grill to medium-high heat (around 350°F). Place foil packets on the grill and cook for 35 to 45 minutes or until steak reaches desired doneness and potatoes are tender.
06 -
Carefully open packets to avoid steam burns and serve immediately.
# Additional Notes:
01 -
For more even cooking, parboil potatoes before assembling packets, especially if you prefer steak cooked rare.