Foil Pack Recipe!

“Life is an adventure, Dare it.” -Mother Theresa

I was given the most lovely and thoughtful present this morning by an absolutely beautiful lady. A childhood, long-time friend of my mom’s hand crafted the most wonderful recipe book as a gift for me. Not only did she make this book, she also added two recipes. One is a recipe suggested by my mom in which I was tagged on facebook. The other is a recipe of hers that she loves. I love to cook. If I could make a living cooking and traveling, I would be the happiest person. I also love to try new recipes and discover new things. In honor of that, I am going to add this new recipe here. If you guys get a chance to try it before I do, please let me know how it turns out. Otherwise, I will update this post and let you know if it’s worth trying. Cheryl, thank you so much for my beautiful gift, I will treasure it always and hand it down to Sarah when it is time.

Garlic Steak and Potato Foil Packs


  • 2 – 2 1/2 pounds top sirloin steak, trimmed of fat and cut into 2 inch pieces.
  • 1 pound baby yellow potatoes, quartered
  • 3 tbsp olive oil
  • salt and pepper to taste
  • 1 tbsp minced garlic
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1 tsp dried thyme
  • fresh thyme or parsley for topping (optional)


  1. In a large bowl, add all ingredients and toss to combine.
  2. Divide steak and potatoes between four 12×12 inch sheets of foil, then wrap the foil tightly around the contents to form your foil packs. Grill over high heat for about 10 minutes each side or until steak and potatoes are cooked through OR bake at 425 degrees for about 20-25 minutes until cooked to desired doneness.
  3. **If you prefer char on your steak, you can open the packets at the end and cook for a couple of minutes directly on the grill, or for baking you can switch oven to broil for a few minutes with the packets open. (Seriously? Charring a steak is like going to a steak house, ordering a well done ribeye and putting ketchup on it…Mr. Jones!!! 😉 )
  4. Garnish with fresh thyme or parsley and serve immediately.


Be sure to cut your steak into pieces that are at least 2×2 inches and potatoes into pieces smaller than one inch. This ensures even cooking.

For medium doneness on the steak, boil the potatoes first for five minutes before adding them to the bowl and proceeding with the rest of the recipe. This will help them cook faster once in the pack.

As this recipe book was made for all of my mom’s “suggested” recipes for me to try, with this particular recipe tucked inside, I will return this recipe to the book to try in the very near future, along with the personal recipe she added which will go well with the foil packs! Just not tonight. It’s date night. 😀

Recipe creds go to Crème De La Crumb at  Definitely go check out this website! You won’t be sorry!


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