Ingredients
Scale
- 1½ pounds beef sirloin or ribeye, cut into bite-sized 2-3 inch pieces
(Alternatively: Use boneless chicken breast or thighs, cut the same size) - 1 pound baby potatoes, halved or quartered for even cooking
- 1 medium onion, thinly sliced
- 2 tablespoons butter, cut into small cubes
- 1 tablespoon olive oil
Seasoning & Herbs:
- 1 tablespoon minced garlic
- 1 tablespoon Italian seasoning
(or a combination of dried thyme, rosemary, and oregano) - Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish
Tools:
- Heavy-duty aluminum foil
(cut into four 12×12 inch sheets, or use two layers of regular foil) - Tongs or spatula, for grilling
- Baking sheet, if using the oven
Preparation Notes:
- Par-boiling the potatoes for 5 minutes in salted boiling water ensures they’ll cook evenly inside the foil with the meat.
- Always slice the onion thin so it softens and blends into the flavor of the packet.
- The butter should be distributed evenly to ensure each packet gets rich, savory flavor.
Instructions
Step 1: Preheat your cooking equipment
- If grilling: Preheat your grill to high heat (around 450°F).
- If baking: Preheat your oven to 425°F.
Step 2: Par-boil the potatoes
- In a medium pot, bring water to a boil.
- Add your halved or quartered potatoes.
- Boil for 5 minutes, then drain and let cool slightly.
- This ensures they’ll be fully cooked and tender in the same amount of time as the beef.
Step 3: Season the beef and vegetables
- In a large mixing bowl, combine:
- Cut beef pieces
- Par-boiled potatoes
- Sliced onion
- Olive oil
- Garlic
- Italian seasoning
- Salt and pepper
- Mix everything until the beef and vegetables are well coated with seasoning.
Step 4: Assemble the foil packets
- Lay out your foil sheets on a flat surface.
- Divide the seasoned beef and potato mixture evenly across all 4 sheets.
- Place several cubes of butter on top of each pile.
- Fold the foil over the contents tightly, sealing the edges well to keep the steam inside.
(Use a double layer if cooking over an open flame or thin foil.)
Step 5: Cook the packets
- Grill method:
- Place foil packets on the grill.
- Cook for 8–10 minutes per side, flipping once.
- Cooking time may vary depending on the thickness of your meat and size of potatoes.
- Oven method:
- Place foil packets on a baking sheet.
- Bake for 20–25 minutes, depending on desired doneness.
- Optionally, open the packets and broil for the last 1–2 minutes for a roasted finish.
Step 6: Serve hot
- Carefully open each packet (watch out for hot steam).
- Transfer contents to plates or enjoy directly from the foil.
- Garnish with chopped fresh parsley for a burst of color and flavor.
Notes
- Cut ingredients evenly: This helps everything cook at the same rate. Large chunks may remain raw while smaller ones overcook.
- Double-wrap your foil: Especially when grilling or using thin foil, double layers prevent leaks and tearing.
- Don’t skip the par-boil step: Potatoes need a head start to soften by the time the beef is ready.
- Use steak that stays tender: Sirloin, ribeye, and flat iron are great choices. Avoid tough cuts like round steak unless you marinate first.
- Avoid overcooking: Steak becomes chewy if left too long. Keep an eye on grill or oven times.
- Add veggies if desired: Bell peppers, mushrooms, or zucchini can easily be tossed in.
- For chicken option: If swapping beef for chicken, cut the pieces smaller and ensure they reach an internal temperature of 165°F.
- Prep Time: 15 minutes
- Cook Time: 25 minutes