This super easy steak and potatoes recipe is seasoned with butter, garlic, and dried herbs. This easy foil pack recipe can be cooked on the grill or the oven, making them the perfect simple weeknight dinner with minimal clean-up.
Wash and scrub the potatoes and cut them into 1-inch pieces. I usually cut my potatoes into four.
Cut the steak into 2-inch pieces.
To a large bowl, combine the cut potatoes, steak pieces, olive oil, salt, pepper, dried basil, and dried rosemary. Mix to combine.
Place a quarter of the steak and potatoes mixture to the middle of a 12×12 inch piece of tin foil. Top the mixture with a tablespoon of butter and a tablespoon of minced garlic. Repeat with three more times to make four packets.
Fold the packets. I fold mine by bringing the two opposite sides of the foil in towards the middle so the edges meet. Then, roll these edges down to a seal. Next, roll up the sides until a packet forms.
To grill: heat the grill to 400F/high heat and grill for 20 minutes, flipping them at the half way mark. When done, allow to cool for 5 to 10 minutes and carefully unwrap the packets or slice them open with a knife.
To bake: heat the oven to 400F and bake the packets on a sheet pan for 20 to 25 minutes, flipping them half way. When done, allow to cool for 5 to 10 minutes and carefully unwrap the packets or slice them open with a knife.