skip to Main Content

Steak and Potatoes Foil Pack

Sirloin steak, fingerling potatoes, and broccoli cook at the same time in this foil-pack meal.
steak and potatoes cooked in a foil pack
  • Yield 4 servings
  • Prep Time 15 minutes
  • Cook Time 20 minutes


  • 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


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.
Pat steaks dry, then coat both sides of each steak with 1 tablespoon extra-virgin olive oil.
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.
Cut four 12-inch squares of heavy-duty aluminum foil. Evenly distribute vegetable mixture among the squares, then top with steak.
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.
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.
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.


More Like This

Chili lime tilapia and veggies in a foil pack

Chili-Lime Tilapia Foil Pack

By Maddie Augustin
Fish is paired with black beans, red bell peppers, and red onions — and lots of spices — in this quick dish.
Cobs of grilled corn with ancho-lime mayo and cilantro.

Grilled Corn With Ancho-Lime Mayo and Cilantro

By Aimee Trudeau, Mai-Yan Kwan, and Emily Nielson
This take on Mexican street corn pairs a spicy mayo with grilled corn.
Back To Top