Easy Garlic Butter Steak and Potato Foil Packs (High Protein Meal Prep)

Juicy, tender bites of seasoned sirloin steak mingle with golden, fork-tender baby potatoes, all enveloped in a rich, sizzling garlic herb butter sauce.

Equipment

• Heavy-Duty Aluminum Foil: Resists tearing over high heat and retains all flavor-packed butter and natural juices.
• Chef’s Knife and Cutting Board: Ensures clean, uniform one-inch cubes of meat and vegetables for identical cooking rates.
• Large Mixing Bowl: Allows even tossing of steak, vegetables, seasonings, and melted garlic butter before assembly.
• Grill Tongs: Provides safe, sturdy grip when transferring hot, heavy foil packets across open grates or oven racks.

Ingredients

• 1.5 lbs (680g) Top Sirloin Steak: Cut into uniform 1-inch cubes (choose well-trimmed lean cuts for high protein).
• 1 lb (450g) Baby Red or Yukon Gold Potatoes: Quartered into bite-sized 1-inch pieces (par-boiled or microwaved 4–5 minutes until slightly yielding).
• 4 tbsp Unsalted Butter: Melted (use grass-fed butter for rich depth).
• 5 cloves Garlic: Minced very finely.
• 1 tbsp Fresh Rosemary: Minced fine.
• 1 tbsp Fresh Thyme Leaves: Stripped from stems.
• 1 tbsp Olive Oil: Helps distribute spices and prevents high-heat butter scorch.
• 1 tsp Smoked Paprika: Adds subtle color and warm, earthy depth.
• 1 tsp Sea Salt: Adjust slightly to taste.
• 1/2 tsp Coarsely Ground Black Pepper: For a classic steakhouse crust.
• 2 tbsp Fresh Flat-Leaf Parsley: Finely chopped, for serving garnish.

Instructions

1. Par-Cook Potatoes: Place quartered potatoes in a microwave-safe bowl with 2 tablespoons of water, cover, and microwave on high for 4–5 minutes (or simmer in salted boiling water for 5 minutes) until barely fork-tender; drain thoroughly and pat completely dry.
2. Heat Source Setup: Preheat your outdoor grill to medium-high heat (approx. 400°F–425°F / 205°C–218°C), or preheat your kitchen oven to 425°F (218°C).
3. Combine & Season: In a large mixing bowl, whisk together the melted butter, olive oil, minced garlic, chopped rosemary, thyme, smoked paprika, salt, and black pepper. Toss the cubed sirloin steak and drained warm potatoes in the bowl until every surface is well-coated in seasoned garlic butter.
4. Assemble the Packets: Tear four 12×18-inch sheets of heavy-duty aluminum foil. Divide the steak and potato mixture evenly across the center of each sheet, spooning any remaining garlic butter from the bowl directly over the top.
5. Crimp and Seal: Bring the long sides of the foil together over the food and fold them over tightly in a 1/2-inch double fold to seal; fold in the remaining two ends tightly, leaving a small dome of space inside for steam circulation.
6. Grill or Bake: Place packets seam-side up directly on the preheated grill grate or on a large rimmed baking sheet in the oven. Cook for 12–15 minutes, flipping once halfway through cooking time (if grilling).
7. Visual Check & Rest: Carefully pierce and open one corner of a foil packet (beware of hot trapped steam); the steak cubes should have browned edges and register an internal temperature of 135°F–140°F (57°C–60°C) for medium, and the potatoes should be fully tender. Remove from heat and let rest sealed for 3 minutes.
8. Garnish & Serve: Fold back foil edges carefully, sprinkle generously with freshly chopped parsley, and serve directly from the packets.

Nutrition

Calories: 460 kcal · Protein: 42 g · Fat: s: 24 g Cholesterol: 115 mg · Carbohydrates: 22 g · Fiber: 3 g · Sugar: 1.5 g · Sodium: 680 mg