Go Back Email Link
–+ servings
Foil Packet Steak and Potato Hash beautifully served open on a plate with juices pooling around tender steak, golden potatoes, and crispy bacon pieces, garnished with fresh herbs

Foil Packet Steak and Potato Hash

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • 1.5 lbs sirloin steak cut into 1-inch cubes
  • 1.5 lbs baby potatoes halved (or quartered if large)
  • 6 slices bacon cut into 1-inch pieces
  • 1 medium yellow onion diced
  • 1 medium red bell pepper diced
  • 4 cloves garlic minced
  • 4 tablespoons unsalted butter divided into 4 pats (1 tbsp per packet)
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme or 1 tbsp fresh thyme leaves
  • 1 teaspoon kosher salt plus more to taste
  • 0.5 teaspoon black pepper freshly ground
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon olive oil for tossing potatoes
  • 2 tablespoons fresh parsley chopped
  • 0.25 cup sour cream or Greek yogurt for serving
  • 1 teaspoon hot sauce optional

Instructions
 

  • Preheat your grill to medium-high heat (400–425°F) or preheat oven to 425°F. Tear four sheets of heavy-duty aluminum foil, each about 18 inches long. Lay them flat on your work surface.
  • In a large bowl, combine the cubed sirloin, halved baby potatoes, diced onion, diced red bell pepper, and minced garlic. Drizzle with olive oil and Worcestershire sauce, then sprinkle with smoked paprika, garlic powder, onion powder, thyme, salt, and pepper. Toss well until everything is evenly coated.
  • Let the mixture rest at room temperature for 10 minutes while you prepare the foil sheets.
  • Divide the steak and potato mixture evenly among the four foil sheets, mounding it in the center of each. Scatter the chopped bacon pieces evenly over each portion.
  • Place one tablespoon pat of butter on top of each mound of ingredients.
  • Fold the long sides of the foil up and over the ingredients to meet in the center. Fold the edges together twice to create a tight seam. Then fold up each short end, crimping firmly to seal. The packet should be fully enclosed with no gaps. Repeat for all four packets.
  • GRILL METHOD: Place packets seam-side up on the grill grates over medium-high heat. Close the lid and cook for 25–30 minutes, until potatoes are fork-tender and steak is cooked to your preference. Do not flip the packets.
  • OVEN METHOD: Place packets on a large rimmed baking sheet and roast at 425°F for 30–35 minutes until potatoes are tender and steak is cooked through.
  • CAMPFIRE METHOD: Place packets on a grate over hot coals (not open flame). Cook for 30–35 minutes, rotating once at the halfway point for even cooking.
  • Remove packets from heat and let rest for 3 minutes before opening — they will be extremely hot and full of steam.
  • Carefully open each packet away from your face, allowing steam to escape. Taste and adjust seasoning with additional salt and pepper as needed.
  • Garnish with fresh chopped parsley and serve directly in the foil or transfer to plates. Serve with sour cream, Greek yogurt, or hot sauce if desired.

Notes

Make-ahead: Fully assembled packets can be refrigerated up to 24 hours before cooking — add 3–5 minutes to cook time. Storage: Transfer leftovers to an airtight container; refrigerate up to 3 days. Reheat in a skillet with a splash of broth over medium heat. Foil tip: Always use heavy-duty aluminum foil. If using regular foil, double-layer every packet. Steak doneness: Internal temp of 145°F is medium for steak. Use an instant-read thermometer inserted through the foil opening after cooking. Potato tip: Uniform, small cuts are critical — large potato pieces will not cook through in the same time as the steak.
No ratings yet