These Steak Foil Packets are an easy, healthy and whole30-approved summer dinner with only 6 ingredients and 300 calories! Sure to be a crowd pleaser!
Shoveling food from inside a steaming-hot foil packet INSTANTLY tell my brain that SUMMER HAS ARRIVED?
It’s probably because Mama FFF made grilled foil pack dinners for us ALL THE TIME growing up. Sometimes we even had grilled cherry crisp for dessert!
And now after making them on my own, I see why.
why you will LOVE this Recipe
- OH MY GOSH YOU GUYS. They are SO easy and SO yummy. From the super-tender, slightly sweet and (seasoned!) salty potato that’s slathered in a rich and CREAMY ghee and infused with this underlying flavor of herb-y fresh thyme, to the JUICY morsels of keto steak with that GARLIC-y HUG, this steak and potatoes in foil is a summer dinner for the BOOKS. Or for your face. Because books can’t eat.
- One of the beauties of the foil pack meal is that you can eat it RIGHT out of the packet. Unlike making Mango Curry Steak or something like that, you have no dishes to wash A-N-D it makes some great camping food. You know, if you’re INTO THAT.
- I’m trying to be all “one with nature” but, real talk, if these garlic steak and potato foil packets were coming to the camping shindig, I would be SO much more down to go hang out among the trees for a few days.
- Because when is any kind of event not about GOOD FOOD?
which cut of steak should i use?
I recommend using sirloin for this recipe, though there are many different cuts of steak, and each one has its own unique flavor and texture.
Ribeye steaks are cut from the rib section of the cow and are known for their rich, beefy flavor and tender, juicy texture. They have a high fat content, which helps to keep them moist and flavorful when cooked.
Sirloin steaks are cut from the lower back of the cow and are leaner and less tender than ribeye steaks. They have a slightly more robust flavor and a firmer texture.
Filet mignon steaks are cut from the tenderloin, a muscle that runs along the spine of the cow. They are known for their tenderness and are the most delicate and lean of all the steak cuts.
Flank steak is a long, flat cut of meat that is taken from the abdominal muscles of the cow. It has a distinctive grain and a robust, beefy flavor. It is often sliced thinly against the grain and is best cooked quickly over high heat to prevent it from becoming tough.
INGREDIENTS
- 2 medium sweet potatoes (500g)
- 4 tsp ghee, melted
- 1 1/2 tsp salt
- 20 sprigs fresh thyme
- 1 lb top sirloin steak, trimmed and sliced into 2 inch cubes
- 2 tsp garlic salt
- fresh chives, minced (for garnish)
INSTRUCTIONS
- Pre-heat your grill for medium high heat. Cut eight 12-inch pieces of tinfoil and make 4 layers of 2, making sure the shiny side is facing up.
- Slice the sweet potato into 1/2 inch thick slices, then quarter each slice.
For Medium Steak:
- Place the potatoes in a large microwave-safe bowl and add a few tbsp of water. Cover and microwave until the potatoes JUST begin to soften, about 2 minutes. Dry off well with a paper towel. (If you like your steak more well done, skip this step.)
- Toss the potatoes with the melted ghee until evenly coated. Then, toss with the season salt until well coated.
- Divide the potatoes in an even layer between the prepared tinfoil packets. Place 5 sprigs of Thyme on top.
- In a large bowl, toss the steak with the garlic salt. Divide the cubes on top of the sweet potatoes in a single layer.
- Fold the middles of the foil packets on top of each other (so the shiny sides are being folded in and not exposed.) Then double-fold the ends in (one small fold, and then another small fold to make a packet.) Make sure to seal them very tight!
- Place on indirect heat on the grill and cook for 8-10 minutes for medium-rare steak, or 10-15 for more done steak. I recommend checking after 8 minutes to see where your steak is at!
- Once cooked, CAREFULLY open the packets (they’re hot!) and sprinkle fresh chives over.
- DEVOUR!
Tips & Tricks For making Perfect Steak and Potato Foil Packets
- Make sure you cut you steak 2 inches thick, and your potatoes ½ inch. If you don’t follow these guidelines, you won’t have even cooking.
IE: possibly CHEWY, overdone beef and undercooked, RAW potatoes.
- If you like a less-done steak (like me!) pre-cook the potatoes in the microwave (or boil them) for just a FEW minutes until you can just pierce them with a fork.
- Use DOUBLE layers of tinfoil and double fold the ends to ensure all the juicy goodness stays in!
- Want a char on your beef? Open the packets up when they’re done (CAREFULLY) and throw the beef right on direct heat for a minute or so!
Look at you, grilling master.
fAQs
They are actually two different vegetables. Sweet potatoes are elongated tubers with a thin, smooth skin and a sweet, starchy flesh. They come in a range of colors, including orange, yellow, and purple. Yams, on the other hand, are large, starchy tubers that are native to Africa and Asia. They have a rough, scaly skin and a white, purple, or reddish flesh. Yams are less sweet than sweet potatoes and have a drier, more starchy texture.
The shiny side of the foil reflects heat, while the dull side absorbs it. So the steak and potatoes are baked, not broiled. Of course, if you like a crispier outside you can reverse the tin foil, but the differences are admittedly negligible.
I really can’t tell you as recipes are only tested as written! I’m sorry! Maybe try your oven at 375-400 F and then cook them for the same amount of time, checking often. Again, I really can’t tell you but that’s my best guess.
How To Store Steak and Potato Foil Packets
To store steak and potato foil packets, allow the packets to cool completely after cooking. Then, transfer the packets to an airtight container or a resealable plastic bag. Place the container or bag in the refrigerator and store it for up to 3 days. To reheat the packets, simply place them on a baking sheet and bake them in the oven at 375°F until heated through, or grill them over medium heat until hot. It’s important to store the packets in the refrigerator to prevent the growth of harmful bacteria.
Other recipes you might like:
Low Carb Mock Cauliflower Potato Salad
Grilled Tropical Chicken Bowls
Whole30 Sweet and Sour Paleo Meatballs
Garlic Steak and Potato Foil Packets
Ingredients
- 2 Medium Sweet potatoes (500g)
- 4 tsp Ghee, melted
- 1 1/2 tsp Real Salt Natural Season Salt
- 20 Sprigs Fresh thyme
- 1 Lb Top sirloin steak,* Trimmed and sliced into 2 inch cubes
- 2 tsp Real Salt Natural Garlic Salt
- Fresh chives, minced (for garnish)
Instructions
-
Pre-heat your grill for medium high heat. Cut 8, 12-inch pieces of tinfoil and make 4 layers of 2, making sure the shiny side is facing up.
-
Slice the sweet potato into 1/2 inch thick slices, then quarter each slice.
For medium steak:
-
Place the potatoes in a large microwave-safe bowl and add a few Tbsp of water. Cover and microwave until the potatoes JUST begin to soften, about 2 minutes. Dry off well with a paper towel. (If you like your steak more well done, skip this step.)
-
Toss the potatoes with the melted ghee until evenly coated. Then, toss with the season salt until well coated.
-
Divide the potatoes in an even layer between the prepared tinfoil packets. Place 5 sprigs of Thyme on top.
-
In a large bowl, toss the steak with the garlic salt. Divide the cubes on top of the sweet potatoes in a single layer.
-
Fold the middles of the foil packets on top of each other (so the shiny sides are being folded in and not exposed.) Then double fold the ends in (one small fold, and then another small fold to make a packet.) Make sure to seal them very tight!
-
Place on indirect heat on the grill and cook for 8-10 minutes for medium rare steak, or 10-15 for more done steak. I recommend checking after 8 minutes to see where your steak is at!
-
Once cooked, CAREFULLY open the packets (they’re hot!) and sprinkles fresh chives over.
-
DEVOUR!
Notes
Nutrition
Calories from Fat 86
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 9 POINTS+: 7 . OLD POINTS:6
(per 1 packet (1/4 of the recipe.)
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