Friday, December 14, 2018


Garlic Steak & Potato Foil Packs – A quick, delicious and nourishing meal perfect for any occasion! The garlic and herb butter sauce adds so much flavor and keeps your steaks super juicy! No pans to wash up afterward, what not to love?


  • 2 lbs (900g) flank steak, cut into strips
  • 2 lbs (900g) baby Yukon potatoes, washed and quartered
  • 2 tablespoons fresh parsley finely chopped
  • 1/2 cup butter, melted
  • 4 cloves garlic, finely minced
  • 1/4 cup fresh chopped parsley
  • 1 teaspoon Italian seasoning
  • Juice of 1/2 lemon
  • 1 teaspoon crushed red chili pepper flakes, optional
  • Salt and fresh cracked pepper, to taste
  • Grated parmesan, for garnish
  • The steak marinade
  • 2/3 cup low sodium soy sauce or coconut amino
  • 1/4 cup olive oil
  • 1 tablespoon hot sauce of your choice, optional (we used Sriracha)
  • 1 small crumbled bouillon cube, optional


  1. Prepare the steak marinade: In a bowl or Ziplok bag, combine soy sauce, hot sauce, olive oil, and bouillon cube. Mix with the steak strips and let marinate for 30 minutes to overnight in the refrigerator.
  2. When ready to cook, preheat your oven to 430°F (220°C) . Combine melted butter, lemon juice, fresh parsley, minced garlic, Italian seasoning, hot sauce and crushed chili pepper flakes in a small bowl.
  3. Tear four or six 15-inch (40cm) pieces of heavy duty foil. Divide marinated steak strips and potatoes on the foil sheets. Drizzle generously with the garlic butter sauce, and season with salt and pepper.
  4. Fold up the sides of the foil over the steak and potatoes, pressing the seal tightly to prevent any juices from spilling out. Transfer the packs on a baking sheet or a tray and bake for 20-25 minutes. You can open foil packs being careful of trapped steam, and broil for 3-4 minutes, until charred. Open carefully and sprinkle with grated parmesan and fresh parsley. Enjoy with more of the garlic sauce, if you like!

Cooking time will largely depend on the size of your potatoes. If you like your steak well done, slice it in smaller pieces. And the reverse is true: The bigger you cut them, the juicier the steak will be once it’s done. It is best you use a cut of steak that will stay tender during the cooking process. Flank, eye fillet, ribeye, porterhouse, top sirloin…
You can parboil the potatoes 8 minutes to speed up cooking time.
You can cook you foil packets on the grill, approximatively 7 minutes on each side, until potatoes are cooked through.
More Deliciouse Recipe Garlic Herb Steak & Potato Foil Packs
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