Here’s a simple, flavorful way to make Garlic Butter Steak Bites and Potatoes Foil Packets—great for oven, grill, or even campfire cooking.
Ingredients
- 450–700 g beef steak (sirloin or ribeye works best), cut into bite-sized cubes
- 3–4 medium potato, diced small
- 3–4 tbsp butter, melted
- 4–5 cloves garlic, minced
- 1–2 tbsp olive oil
- 1 tsp paprika
- 1 tsp Italian seasoning (or mixed herbs)
- Salt and black pepper, to taste
- Optional: parsley, chili flakes, parmesan
Instructions
Start by preheating your oven to 200°C (400°F) or heating your grill to medium-high. The key is getting enough heat so the potatoes cook through without overcooking the steak.
In a bowl, toss the potato cubes with olive oil, salt, pepper, paprika, and half of the garlic butter mixture. This gives them a head start in flavor since they take longer to cook than the steak.
Lay out large sheets of aluminum foil and divide the potatoes evenly in the center. Fold them loosely into packets but don’t seal completely yet if you’re adding everything together later.
Now add the steak bites on top of the potatoes. Drizzle with the remaining garlic butter, sprinkle Italian seasoning, and add a little extra salt and pepper. If you like a stronger garlic kick, you can add more minced garlic here.
Seal the foil packets tightly so no steam escapes. Place them on the grill or in the oven for about 20–25 minutes. If you prefer your potatoes extra soft, give them a 5–10 minute head start before adding the steak.
Once done, carefully open the packets (steam will be hot), and finish with fresh parsley or parmesan if you want extra richness.
Tips
- Cut potatoes small so they cook evenly with the steak.
- Don’t overcook steak—foil packets keep moisture in, so it cooks fast.
- Ribeye = juicier; sirloin = leaner but still flavorful.
If you want, I can also give you a spicy version, BBQ version, or air fryer adaptation.
