Steak and Potatoes Foil Pack

Sirloin steak, fingerling potatoes, and broccoli cook at the same time in this foil-pack meal.

By Maddie Augustin | Experience Life

steak and potatoes cooked in a foil pack

Yield 4 servings
Prep Time 15 minutes
Cook Time 20 minutes

Ingredients

2 1/2 cups chopped broccoli
1 lb. fingerling potatoes, halved lengthwise
1/2 cup extra-virgin olive oil, divided
2 tsp. sea salt
1 tsp. freshly ground black pepper
3 cloves garlic, sliced
4 6-oz. sirloin steaks

Spice Rub

1 tsp. sea salt
1 tsp. freshly ground black pepper
1 tsp. organic cane sugar
1/2 tsp. garlic powder
1/2 tsp. chili powder

Directions

STEP 1

Place broccoli and potatoes in a large bowl. Add 4 tablespoons extra-virgin olive oil, sea salt, black pepper, and sliced garlic. Stir until evenly coated.

STEP 2

Pat steaks dry, then coat both sides of each steak with 1 tablespoon extra-virgin olive oil.

STEP 3

In a small bowl, whisk spice-rub ingredients until combined. Add 1 teaspoon of spice rub to each steak and use your hands to gently spread mixture to cover the whole steak.

STEP 4

Cut four 12-inch squares of heavy-duty aluminum foil. Evenly distribute vegetable mixture among the squares, then top with steak.

STEP 5

Create pack by folding the shorter ends of the foil over the contents, and then tightly folding the sides and pinching together to create a leakproof seal.

STEP 6

Place foil packs directly on the grill and close cover. Cook for 15 to 20 minutes, flipping halfway through. Use a meat thermometer to monitor steak temperature to reach desired doneness. Steak is medium-rare at 135 degrees F.

STEP 7

Allow foil packs to rest for 10 minutes before enjoying.

Photos: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Styling: Paul Jackman

Maddie Augustin

Maddie Augustin is a Minneapolis-based recipe developer.

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