Ingredients:
°1/2 cup (125 mL) garlic butter divided
+For the potatoes:
°26 ounces (740 g) Yukon potatoes, washed (peeled or unpeeled), cut into chunks
°1/4 cup (65 mL) diced onion
°2 tsp fresh parsley
°Salt
°Black pepper
°1/3 cup (85 mL) cooked diced bacon
°1/3 cup (85 mL) green onions (or shallots), sliced
+For the steak:
°2 pounds (908 g) tenderloin or rib eye, at room temperature
°Salt to taste
°1/4 cup (65 mL) grated cheddar cheese
°1/4 c grated mozzarella cheese
Instructions:
Preheat grill to medium-high.
Divide the garlic butter in half and melt in the microwave for 20-30 seconds. Blend potatoes also onions in bowl. Pour the melted garlic butter on top, then set aside.
Slice the meat into 2 inch thick slices (if the pieces are too small, they will dry out).
Spread remaining unmelted butter over steak to coat evenly.
Tear four or six 15-inch (40 cm) pieces of aluminum foil and lay them out on a work surface. Spreading steak also potatoes on top half of sheets. Sprinkling with parsley also season with salt & pepper.
First fold the sides of the foil over the steak and potatoes, then fold the entire bottom half of the foil over the ingredients to join the ends. Seal to prevent all the liquid from spilling out.
Place foil packets on hot grill, cover and cook 7 minutes on one side. Flip and cook the other side for 5 minutes more, until the potatoes are cooked through.
Carefully open the papillote (watch out for escaping steam). Sprinkle the cheese over the potatoes and allow the cheese to melt for another 3 minutes while leaving the packets on the grill.
Top the potatoes with the cooked bacon, green onions and season with a little salt and pepper if needed.
Variations
- Vegetarian Option: Skip the steak and bacon, and add portobello mushrooms or tofu for a hearty vegetarian version. You can also include other vegetables like bell peppers, zucchini, or cherry tomatoes for extra flavor and texture.
- Spicy Twist: Add a kick by mixing chili flakes, cayenne pepper, or hot sauce into the garlic butter. For an extra layer of heat, top the potatoes with jalapeños or a sprinkle of pepper jack cheese.
- Herb-Infused: Experiment with different herbs like rosemary, thyme, or dill for a fresh, aromatic touch. A squeeze of lemon juice over the steak before serving can also brighten the flavors.
Tips
- Even Cooking: Ensure the steak and potato chunks are cut uniformly so they cook evenly. Smaller potato pieces will cook faster, while thicker steak slices stay juicy.
- Foil Packets: Double-layer the foil if you’re concerned about tearing, especially if using thinner foil. Crimp the edges tightly to lock in steam and prevent leaks.
- Resting Time: Let the steak rest for a few minutes after opening the foil to allow the juices to redistribute. This keeps it tender and flavorful.
How to Store
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or on the stovetop to maintain texture.
- Freezing: While the potatoes may become slightly soft, you can freeze the steak separately for up to 2 months. Thaw in the fridge overnight before reheating.
- Meal Prep: Assemble the foil packets ahead of time and refrigerate for up to 24 hours before grilling. This is perfect for quick weeknight dinners or camping trips.
Conclusion
This garlic butter steak and potatoes foil pack recipe is a foolproof way to enjoy a flavorful, fuss-free meal with minimal cleanup. The combination of juicy steak, tender potatoes, and melty cheese makes it a crowd-pleaser for any occasion.
Whether you’re grilling outdoors or baking in the oven, the versatility of this dish allows for endless customization. Serve it with a crisp salad or crusty bread to round out the meal, and enjoy the delicious results!