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 come from the cow’s rib section and boast a rich flavor and are plenty juicy and tender. Part of that is because they are high in fat.
Sirloin steaks come from the lower back of the cow and are leaner and less tender than ribeye steaks. They have a slightly more robust flavor.
Filet mignon steaks come from the tenderloin, a muscle that runs along the spine of the cow. They are tender and lean.
Flank steak is a long, flat cut that comes from the cow’s abdominal muscles. It is often sliced thinly against the grain and 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 (i.e., 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. Both are tubers but sweet potatoes are long and thin, with a sweet, starchy flesh, whereas yam are considerably larger and native to Africa and Asian. Sweet potatoes can be orange, yellow, purple and a few other colors; yams 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
Let them cool completely then transfer the packets to an airtight container or a resealable plastic bag. You can store them in the fridge for up to 3 days. When it’s time to eat, 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.
Other recipes you might like:
Low Carb Mock Cauliflower Potato Salad
Grilled Tropical Chicken Bowls
Whole30 Sweet and Sour Paleo Meatballs
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!
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 9 POINTS+: 7 . OLD POINTS:6
(per 1 packet (1/4 of the recipe.)
Brittany Audra @ Audra's Appetite says
Love how few ingredients this uses but looks SO delicious!!
Taylor Kiser says
Thanks girl!
Marla says
15 min is a joke! It wasn’t even hot. My grill was up to 400.
Taylor Kiser says
I’m really not sure what you mean here, sorry! I can’t tell you exact cooking times for a grills in the world 🙂 Only the one I have.
Sabrina Modelle says
I also really love cooking in foil. Guess what- my mom did too. These lil’ packets of goodness look pretty amazing.
Taylor Kiser says
Thank you! Glad we both had smart moms! 😉
Diana Lopes says
This is really cool, and I had never heard of it! Thanks for introducing me to it 😉
Taylor Kiser says
You’re so welcome!
Stephanie says
What would be the adjustments for cooking this in the oven?
Taylor Kiser says
I really can’t tell you as recipes are only tested as written! I’m sorry! Maybe try your oven at 375-400 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! Let us know if you try!
Jennifer Farley says
My kind of meal! Yum.
Taylor Kiser says
Thanks Jenn!
Erin @ Dinners, Dishes, and Desserts says
Love everything about this – easy, fast, and so little clean up! Plus delicious!
Taylor Kiser says
Heck yes!
Carolyn says
What a tasty summer meal!
Taylor Kiser says
So glad you think so! Thanks!
Jennifer Blake says
I’m drooling here. This meal couldn’t be more perfect!
Taylor Kiser says
Thank you!