I am obsessed with these garlic butter steak and potato foil packs because they hit everything I want after a long day. The charred edges of flank steak give me that deeply savory bite while tender baby potatoes soak up every buttery, garlicky drop.
It’s loud, simple food that refuses to be polite. I love the hit of fresh herbs and the way juices mingle into a ridiculous sauce.
But the best part is how effortless it feels to eat something so indulgent without pretending it’s diet food. Pure, messy satisfaction.
Zero pretense. All flavor.
Bring it to me now.
Ingredients
- Hearty steak cubes, the main protein — juicy bites you’ll fight over.
- Baby potatoes bring creamy insides and browned, craveable edges.
- Olive oil helps everything crisp and prevents sticking, simple and reliable.
- Butter adds rich, silky mouthfeel that makes everything feel indulgent.
- Garlic brings punchy, garlicky warmth that smells like home.
- Onion adds sweet, savory layers and nice little caramelized bits.
- Worcestershire gives a tangy, umami boost that pulls flavors together.
- Herbs like rosemary or thyme add woodsy, fragrant notes to bites.
- Kosher salt wakes flavors up, makes each ingredient sing a bit more.
- Black pepper gives a sharp counterpoint and a gentle heat.
- Parsley brightens the whole thing with fresh, green contrast.
- Basically, lemon juice adds a quick hit of brightness and lift.
Ingredient Quantities
- 1 pound flank steak or sirloin, cut into 1 inch cubes
- 1 1/2 pounds baby potatoes, halved (Yukon gold or red)
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 4 garlic cloves, minced
- 1 small onion, thinly sliced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh rosemary or thyme, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon juice (optional, for brightness)
How to Make this
1. Preheat oven to 400°F or preheat a grill to medium-high heat and lay out four large sheets of heavy duty aluminum foil.
2. Toss halved baby potatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; spread on a baking sheet and roast 10 minutes to start if using oven, otherwise proceed to step
3.
3. In a large bowl combine cubed steak, remaining 1 tablespoon olive oil, Worcestershire sauce, minced garlic, sliced onion, chopped rosemary or thyme, 1/2 teaspoon kosher salt and remaining 1/4 teaspoon black pepper; mix to coat.
4. Cut 3 tablespoons of the butter into small pats and divide among the foil sheets, placing them in the center of each sheet.
5. Place roasted par-cooked potatoes on each foil sheet over the butter, then top with the seasoned steak and onions, distributing evenly.
6. Add the remaining 1 tablespoon butter in small pieces on top of the steak and potatoes to melt during cooking.
7. Fold foil to create sealed packets, leaving a little space inside for steam to circulate.
8. Cook packets in the oven on a baking sheet for 18 to 22 minutes or on the grill over medium-high heat for about 15 to 20 minutes, until potatoes are tender and steak reaches desired doneness.
9. Carefully open packets to avoid steam, squeeze 1 teaspoon lemon juice over each if using, and sprinkle with chopped fresh parsley.
10. Serve hot straight from the foil or transfer to a platter, adjusting salt and pepper to taste.
Equipment Needed
1. Oven or grill
2. Baking sheet
3. Heavy duty aluminum foil (4 large sheets)
4. Large mixing bowl
5. Chef knife and cutting board
6. Measuring spoons
7. Tongs or sturdy spatula
8. Meat thermometer
9. Oven mitts or heatproof gloves
FAQ
Garlic Butter Steak & Potato Foil Packs Recipe Substitutions and Variations
- 1 pound flank steak or sirloin: substitute with 1 pound skirt steak, hanger steak, or boneless chicken thighs cut into 1 inch pieces for a milder flavor and quicker cooking time.
- 1 1/2 pounds baby potatoes: substitute with halved fingerlings, cubed Yukon Gold larger potatoes, or diced sweet potatoes for a sweeter, earthier note.
- 4 tablespoons unsalted butter: substitute with ghee for a nuttier, lactose reduced option, olive oil for a lighter, dairy free choice, or plant based butter for a vegan swap.
- 1 tablespoon Worcestershire sauce: substitute with 1 tablespoon soy sauce plus a squeeze of lemon for umami, 1 tablespoon tamari for gluten free, or 1 tablespoon balsamic vinegar for a touch of sweetness and acidity.
Pro Tips
– Par-cook the potatoes just until they start to soften, not fully done. That way the steak finishes at the same time without the potatoes turning mushy. If some pieces are smaller, take them out a minute or two earlier.
– Let the cubed steak come to room temperature for 20 to 30 minutes before seasoning. It helps the meat sear more evenly inside the foil and keeps the juices from cooling the packet.
– Use a layer of sliced onion and a few herb sprigs under the steak to protect the meat from direct heat and boost aroma. Tuck the butter pats near the edges of the meat so they melt and baste the potatoes as the packets steam.
– When opening the packets, tilt them away from your face and catch the juices with a spoon so you can drizzle them back over the steak. A quick squeeze of lemon at the end wakes up the whole dish, but add it sparingly so it does not overpower the beef.
4
servings
551
kcal
Equipment: 1. Oven or grill
2. Baking sheet
3. Heavy duty aluminum foil (4 large sheets)
4. Large mixing bowl
5. Chef knife and cutting board
6. Measuring spoons
7. Tongs or sturdy spatula
8. Meat thermometer
9. Oven mitts or heatproof gloves
Ingredients
1 pound flank steak or sirloin, cut into 1 inch cubes
1 1/2 pounds baby potatoes, halved (Yukon gold or red)
2 tablespoons olive oil
4 tablespoons unsalted butter, divided
4 garlic cloves, minced
1 small onion, thinly sliced
1 tablespoon Worcestershire sauce
1 teaspoon fresh rosemary or thyme, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh parsley, chopped
1 teaspoon lemon juice (optional, for brightness)
Directions
- Preheat oven to 400°F or preheat a grill to medium-high heat and lay out four large sheets of heavy duty aluminum foil.
- Toss halved baby potatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; spread on a baking sheet and roast 10 minutes to start if using oven, otherwise proceed to step
- In a large bowl combine cubed steak, remaining 1 tablespoon olive oil, Worcestershire sauce, minced garlic, sliced onion, chopped rosemary or thyme, 1/2 teaspoon kosher salt and remaining 1/4 teaspoon black pepper; mix to coat.
- Cut 3 tablespoons of the butter into small pats and divide among the foil sheets, placing them in the center of each sheet.
- Place roasted par-cooked potatoes on each foil sheet over the butter, then top with the seasoned steak and onions, distributing evenly.
- Add the remaining 1 tablespoon butter in small pieces on top of the steak and potatoes to melt during cooking.
- Fold foil to create sealed packets, leaving a little space inside for steam to circulate.
- Cook packets in the oven on a baking sheet for 18 to 22 minutes or on the grill over medium-high heat for about 15 to 20 minutes, until potatoes are tender and steak reaches desired doneness.
- Carefully open packets to avoid steam, squeeze 1 teaspoon lemon juice over each if using, and sprinkle with chopped fresh parsley.
- Serve hot straight from the foil or transfer to a platter, adjusting salt and pepper to taste.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 325g
- Total number of serves: 4
- Calories: 551kcal
- Fat: 43.8g
- Saturated Fat: 18g
- Trans Fat: 0.1g
- Polyunsaturated: 1.3g
- Monounsaturated: 18.5g
- Cholesterol: 110mg
- Sodium: 375mg
- Potassium: 1135mg
- Carbohydrates: 31.5g
- Fiber: 4.3g
- Sugar: 3.3g
- Protein: 33g
- Vitamin A: 355IU
- Vitamin C: 35mg
- Calcium: 31mg
- Iron: 4.3mg
