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Garlic Butter Steak and Potato Foil Packets

Garlic butter steak and potato foil packets with tender steak bites and golden potatoes—coated in a garlicky butter mix and grilled in sealed aluminum packets. Open to release steam and serve right from the foil for an easy grilled packets dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

sirloin steak
  • 1.5 lb sirloin steak cut into 1-inch cubes
baby potatoes
  • 1.5 lb baby potatoes halved
butter
  • 0.5 cup butter melted
garlic
  • 6 clove garlic minced
fresh parsley
  • 2 tbsp fresh parsley chopped
  • Fresh parsley for garnish optional garnish
dried thyme
  • 1 tsp dried thyme
paprika
  • 1 tsp paprika
salt
  • Salt to taste
pepper
  • pepper to taste

Equipment

  • 1 sheet pan

Method
 

Make the garlic butter
  1. In a bowl, combine melted butter, minced garlic, chopped parsley, dried thyme, paprika, salt, and pepper until evenly mixed. The mixture should look glossy and speckled from the herbs.
Coat the steak and potatoes
  1. Add the steak cubes and halved baby potatoes to the garlic butter mixture and toss until everything is well coated. You should see a thin, buttery sheen clinging to both the steak and potatoes.
Pack and grill
  1. Divide the steak and potato mixture evenly among 4 large pieces of heavy-duty aluminum foil. Form four mounds so each packet stays filled with similar amounts.
  2. Fold the foil into sealed packets and tightly crimp all edges so no steam escapes. The packets should feel firmly closed with smooth, doubled seams.
  3. Grill the packets over medium-high heat for 20-25 minutes, flipping halfway through. Cook until the potatoes are tender and the steak is cooked through, with steam puffing the foil.
Serve
  1. Carefully open the packets, watching for steam as the foil peels back. The contents should look hot, glossy, and saucy from the garlic butter.
  2. Garnish with fresh parsley and serve immediately. Finish with a bright green sprinkle for a fresh look.

Notes

Prepping tip: cut the steak into 1-inch cubes and halve potatoes to help them cook in the same window on the grill. Refrigerate leftovers in an airtight container up to 3 days; reheat gently until steaming. Freezing is not recommended because potatoes can become soft after thawing. For a lower-fat option, use half butter and half olive oil (or a light butter spread) while keeping the garlic and seasonings the same.