My family asks for this nonstop, and I love that it comes together with almost no effort
These Garlic Steak Cubes and Yellow Potato Foil Packets deliver maximum flavor with minimal cleanup. Tender sirloin steak cubes and buttery yellow potatoes are seasoned with smoked paprika, herbs, and plenty of minced garlic, then sealed in foil pouches to lock in all the savory steam and rich, buttery juices.
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Garlic Steak Cubes and Yellow Potato Foil Packets (Oven-Baked)
Ingredients:
| Ingredient | Quantity |
| Sirloin steak or top sirloin, cut into 1-inch cubes | 1 1/2 pounds |
| Small yellow potatoes, halved or quartered | 1 1/2 pounds |
| Olive oil, divided | 3 tablespoons |
| Unsalted butter, cut into small pieces | 4 tablespoons |
| Garlic, finely minced | 4/5 cloves |
| Kosher salt, plus more to taste | 1 teaspoon |
| Freshly ground black pepper | 1/2 teaspoon |
| Smoked paprika (or sweet paprika) | 1 teaspoon |
| Dried Italian seasoning | 1 teaspoon |
| Onion powder (optional) | 1/2 teaspoon |
| Fresh lemon juice (optional) | 1 tablespoon |
| Chopped fresh parsley (for garnish) | 2 tablespoons |
| Nonstick cooking spray or extra oil | For greasing |
Step-By-Step Directions:
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Preheat and prep: Heat your oven to 425°F (220°C). Line a large baking sheet with foil or parchment paper. Cut 4 large sheets of heavy-duty aluminum foil (about 12/14 inches long each) and lightly spray or brush the centers with oil.
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Season the potatoes: Rinse and dry the yellow potatoes, halving or quartering them into uniform pieces. In a large bowl, toss the potatoes with 2 tablespoons of olive oil, 1/2 teaspoon of kosher salt, 1/4 teaspoon of black pepper, and half of the minced garlic.
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Season the steak: Pat the steak cubes dry with paper towels. In a separate bowl, toss the steak with the remaining 1 tablespoon of olive oil, 1/2 teaspoon of kosher salt, 1/4 teaspoon of black pepper, smoked paprika, Italian seasoning, onion powder (if using), and the rest of the minced garlic until fully coated.
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Assemble the packets: Divide the seasoned potatoes evenly across the centers of the 4 foil sheets. Top each portion of potatoes with an equal amount of seasoned steak cubes. Scatter the butter pieces evenly over the top of each stack, and drizzle with fresh lemon juice if desired.
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Seal the foil: Bring the long edges of the foil together over the center and fold tightly to seal. Fold and crimp the short ends securely, leaving a little airspace inside the packets for steam to circulate.
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Bake until tender: Place the foil packets in a single layer on the prepared baking sheet. Bake for 20 to 25 minutes until the potatoes are fork-tender and the steak is cooked through to your desired doneness.
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Broil for extra browning (optional): Carefully open the tops of the packets and place the baking sheet under the broiler on high for 2 to 3 minutes until the edges of the steak and potatoes get a bit of crust.
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Rest and serve: Remove from the oven and let rest for 3 to 5 minutes. Carefully open the packets (watch for steam), garnish with fresh chopped parsley, and serve hot directly from the foil or transferred to shallow bowls with all the buttery pan juices.
