Steak and Potato Foil Packets (Low Carb Options Included!)
Author: 
Serves: 6 servings
 
Ingredients
  • For garlic butter:
  • ⅔ cup soft butter
  • 2 garlic cloves, minced (or 1 tsp garlic powder)
  • For The Steak:
  • 2 pounds eye fillet, ribeye, porterhouse, or sirloin steak
  • All Purpose Seasoning Mix OR salt to taste
  • Black pepper to taste
  • When Adding Potatoes:
  • 2 pounds potatoes--baby Yukon, small red, or fingerlings, washed and cut into 1-inch pieces
  • ¼ cup onion diced
  • 2 TBSP fresh parsley finely chopped
  • Salt to taste
  • Cracked black pepper to taste
  • Later:
  • ¼ cup cheddar cheese shredded
  • ¼ cup mozzarella cheese shredded**
  • For serving:
  • ⅓ cup diced cooked bacon
  • ⅓ cup green onions/shallots
Instructions
  1. Preheat grill to medium-high heat.
  2. Pre-cook potatoes in boiling broth or microwave (with small amount of broth) until nearly done. (You can skip this step if you want well done steaks and/or you cut your potatoes super small.) Drain potatoes thoroughly when finished precooking.
  3. Combine butter with garlic (first two ingredients, whisking well)
  4. Slice steak into pieces according to your preference of doneness.
  5. Well done: Slice into 2 x 2 inch pieces for a 1 inch thick steak
  6. Medium rare: Cut into 4 inch long and 3 inch thick pieces (the bigger the pieces, the more rare)
  7. Tear six 15-inch pieces of heavy duty foil and lay out on counter.
  8. Divide steaks and potatoes among the top half of the foil sheets. Dollop the garlic butter over steaks and potatoes.
  9. Sprinkle with parsley and diced onion. Season with All Purpose Seasoning Mix and pepper OR salt and pepper.
  10. Fold up the sides of the foil first over the steak and potatoes. Next, fold up the entire bottom half of the foil over the ingredients to join the ends.Finally, seal all sides, pressing the seal tightly to prevent any juices from spilling out.
  11. Grill: Place foil packets on the hot grill, cover and cook for 7 minutes on one side. Flip and cook on the other side for a further 5 minutes, until potatoes are cooked through, (about 12 minutes all together).
  12. Bake: Preheat oven to 435°F. Place prepared packs on a jelly roll pan or cookie sheet with sides and bake for 10-15 minutes convection; bake for 20-25 minutes regular. Turn packs over and cook for another 5-10 minutes convection; bake for 10-15 minutes regular oven. May also open and broil for a couple of minutes at the end for a more char-broiled taste (before adding cheese in next step).
  13. Carefully open the packets (be careful of the escaping steam). Sprinkle the cheese over the potatoes, and loosely tent with the foil again to allow the cheese to melt through for another 3 minutes on grill or in oven.
  14. Top the potatoes with the cooked bacon, garnish with the scallions (or green onions), and season with a little extra salt and pepper, if needed.
Recipe by Donna Reish at https://donnareish.com/steak-potato-foil-packets/