Juicy steak bites and tender baby potatoes wrapped in foil with rich garlic butter and herbs. This easy dinner is packed with flavor and perfect for the grill, oven, or campfire.

Ingredients

1½ lbs steak, cut into thick strips or cubes
1 lb baby potatoes, halved
4 tbsp butter, melted
4 garlic cloves, minced
1 tbsp olive oil
1 tsp paprika
1 tsp Italian seasoning
Salt and black pepper to taste
2 tbsp fresh parsley, chopped

Instructions

Preheat oven or grill to 400°F (200°C).

Boil the baby potatoes for 8 minutes until slightly tender, then drain.

In a bowl, combine melted butter, garlic, olive oil, paprika, Italian seasoning, salt, and pepper.

Add steak and potatoes to the bowl and toss well to coat.

Lay large sheets of foil on the counter and divide the steak and potatoes evenly.

Seal the foil packets tightly.

Cook for 15–20 minutes on the grill or in the oven until the steak reaches your preferred doneness and potatoes are tender.

Carefully open the packets and sprinkle with fresh parsley.

Serve hot with extra garlic butter if desired.

Serving

Delicious with roasted vegetables, salad, or warm bread.

Storage

Store leftovers in the refrigerator for up to 3 days. Reheat in foil or a skillet.

Tips

Use sirloin or ribeye for juicy steak
Do not overcook the steak
Pre-boiling potatoes helps them cook evenly
Add chili flakes for heat
Use heavy-duty foil to avoid leaks

FAQ

Can I make this on a campfire?
Yes, foil packets cook perfectly over hot coals.

Can I use sweet potatoes?
Absolutely, they add a slightly sweet flavor.

What vegetables can I add?
Mushrooms, asparagus, onions, or bell peppers work great.

How do I know when the steak is done?
Medium-rare steak reaches about 135°F internally.