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- 1 lb flank steak - 4 medium potatoes - 4 tablespoons unsalted butter - 4 cloves garlic Flank steak is a great choice for this dish. It cooks well and stays tender. Cut it into bite-sized pieces to make sure it cooks evenly. Potatoes add heartiness and balance the meal. Use medium potatoes and dice them for quick cooking. Butter makes everything rich and gives a nice flavor. Garlic adds a punch that everyone loves. - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - Salt and pepper to taste Seasonings are key for bringing out flavors. Smoked paprika gives a hint of smokiness. Dried thyme adds a nice herbal touch. Don’t forget salt and pepper! They enhance all the other flavors in the pack. - 1 cup cherry tomatoes - Fresh parsley Cherry tomatoes add color and sweetness. Halve them for easy layering in your foil pack. Fresh parsley is a great garnish. It adds a pop of green and freshness to your meal. Plus, it makes your dish look fancy! - Preheat the grill to medium-high heat, around 400°F or 200°C. - In a large bowl, combine the diced potatoes, melted butter, minced garlic, smoked paprika, thyme, salt, and pepper. Toss well until the potatoes are coated. - Cut four large pieces of aluminum foil, about 12x18 inches each. - In the center of each piece, add some garlic butter potato mix, followed by the steak pieces and halved cherry tomatoes. - Place the foil packs on the grill. Cook for 20-25 minutes. Turn them occasionally. Check that the potatoes are tender and the steak is cooked to your liking. - Carefully open the packs, watching for steam. Garnish with fresh parsley before serving. - Choosing the right cut of steak: For this dish, flank steak works great. It has good flavor and cooks fast. You can also try sirloin or ribeye for extra tenderness. Always choose fresh meat for the best taste. - Enhancing garlic flavor: Use fresh garlic for a strong taste. Mince it well to release its oils. You can even add some garlic powder for more depth. Just remember, balance is key. Too much garlic can overpower other flavors. - Ensuring even cooking: When you cook the foil packs, make sure they are not too crowded. Space the steak and potatoes evenly. This helps everything cook at the same time. Turn the packs halfway through cooking for even heat. - Using a meat thermometer: To check doneness, use a meat thermometer. Cook the steak to about 135°F for medium-rare. This way, you avoid overcooking and keep it juicy. Always insert the thermometer in the thickest part of the meat. - Presentation tips: Serve the foil packs right on the plate. Let diners open them at the table. This adds excitement and lets the aroma fill the air. Sprinkle fresh parsley on top for a nice touch. - Pairing ideas: Pair these packs with a light salad or some grilled veggies. A cold drink or a nice wine can round out the meal. Feel free to experiment and find your favorite combinations! {{image_2}} You can change the steak type for this recipe. Try sirloin or ribeye for a richer taste. If you want a leaner option, go for tenderloin. These swaps give you more flavor choices. For veggies, swap potatoes with sweet potatoes or zucchini. You can also add bell peppers or carrots for a colorful mix. These changes let you customize the dish to your taste. Grilling is not the only way to cook these foil packs. You can bake them in the oven too. Set the oven to 400°F (200°C) and place the packs on a baking sheet. Bake for 25-30 minutes. The result will be just as tasty. If you're camping, foil packs can go over a campfire. Wrap them well to avoid leaks. Place them on hot coals for about 20-25 minutes. This method adds a smoky flavor that is hard to beat. Want to change the flavor? Add fresh herbs or spices. Try rosemary or basil for a fresh kick. You can also use red pepper flakes for some heat. Using flavored butters is another great way to enhance the taste. Look for garlic herb butter or chipotle butter at the store. These options can add a unique twist to your foil packs. To store leftovers, let the foil packs cool first. Then, transfer the contents to an airtight container. This keeps the flavors fresh and prevents spoilage. I recommend using glass or plastic containers with tight lids. They help maintain taste and keep the food safe. The best way to reheat your steak and potato packs is in the oven. Set it to 350°F (175°C). Place the contents in a baking dish and cover it with foil. This method warms the food evenly. You can also use a microwave if you're in a hurry. But be careful! Heat it in short bursts to avoid overcooking. You can freeze the foil packs both ways. For best results, freeze them before cooking. Just wrap them tightly in foil and place them in a freezer bag. When you're ready to cook, thaw them overnight in the fridge. If you freeze after cooking, store them in an airtight container. Thaw them before reheating to keep the texture right. To make Garlic Butter Steak & Potato Foil Packs, you start by preheating your grill. You need to mix diced potatoes, melted butter, minced garlic, smoked paprika, dried thyme, salt, and pepper in a bowl. Cut four large pieces of aluminum foil. In the center of each piece, add the potato mix, steak pieces, and cherry tomatoes. Fold the foil tightly to form packets. Grill the packs for 20-25 minutes, turning them occasionally until the steak is cooked and the potatoes are tender. Yes, you can use other types of potatoes. Options like red potatoes or Yukon gold work well. These potatoes have a creamy texture and great flavor. They also hold up well during cooking. Just remember to dice them into small pieces for even cooking. Flank steak is a great choice for foil packs. It cooks quickly and is very flavorful. You could also use sirloin or ribeye for even richer taste. Both options provide a tender bite. Just make sure to cut them into small pieces for easy cooking. Cook the foil packs on the grill for 20-25 minutes. Turn them occasionally to ensure even cooking. Check that the steak is at your preferred doneness. The potatoes should be soft when pierced with a fork. Yes, you can prepare this dish ahead of time. You can mix the potatoes and seasonings, then store them in the fridge. You can also cut the steak and prepare the foil packs. Just remember to cook them within 24 hours for the best flavor and texture. In summary, I covered how to make Garlic Butter Steak & Potato Foil Packs. You learned about key ingredients, from flank steak to seasonings. I shared step-by-step instructions for preparing and cooking. Tips on flavor and technique will boost your dish’s quality. Variations allow for endless creativity. Finally, storage tips keep leftovers fresh. Enjoy grilling and experimenting with this easy, tasty meal!

Garlic Butter Steak & Potato Foil Packs

Indulge in the savory delight of Garlic Butter Steak & Potato Foil Packs! This easy recipe combines tender flank steak, buttery garlic potatoes, and fresh cherry tomatoes all cooked to perfection in foil. Perfect for grilling lovers, it’s a fuss-free meal ideal for summer nights. Don't miss out on this flavorful dish—click through for the full recipe and enjoy a delicious dinner experience! #SteakDinner #FoilPackRecipes #GrillingRecipes #EasyDinnerIdeas
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Ingredients
  

1 lb flank steak, cut into bite-sized pieces

4 medium potatoes, diced

4 tablespoons unsalted butter, melted

4 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon dried thyme

Salt and pepper to taste

1 cup cherry tomatoes, halved

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your grill to medium-high heat (about 400°F or 200°C).

    In a large bowl, combine the diced potatoes, melted butter, minced garlic, smoked paprika, dried thyme, salt, and pepper. Toss until the potatoes are well coated.

      Cut out four large pieces of aluminum foil (approximately 12x18 inches each).

        In the center of each piece of foil, add a generous portion of the garlic butter potato mixture followed by an equal amount of the steak pieces and a few halved cherry tomatoes.

          Fold the edges of the foil over the filling to create packets, making sure they are tightly sealed to prevent leaking.

            Place the foil packs on the grill and cook for 20-25 minutes, turning occasionally, until the potatoes are tender and the steak is cooked to your desired doneness.

              Carefully open the foil packs (watch out for steam) and garnish with fresh parsley before serving.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve the foil packs directly on a plate and allow diners to open them at the table for a fun and aromatic presentation. Sprinkle additional parsley on top for a pop of color!