GARLIC STEAK & CHEESY BACON POTATO HASH FOIL PACKS

Garlic Steak & Cheesy Bacon Potato Hash Foil Packs: A Flavor-Packed Delight

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There are few meals as satisfying and easy to prepare as foil pack dinners. They combine convenience with intense flavors, making them a favorite for busy weeknights and outdoor grilling. One such standout dish is Garlic Steak & Cheesy Bacon Potato Hash Foil Packs. This recipe brings together tender, juicy steak, crispy and cheesy potatoes, and the smoky goodness of bacon, all cooked together in a foil pack. The result is a mouthwatering meal that’s sure to impress family and friends. In this article, we’ll walk you through the steps to create this delicious dish, along with tips and variations to customize it to your liking.

Ingredients

To prepare this scrumptious dish, you’ll need the following ingredients:

  • 1/2 cup garlic butter, divided
  • For The Potatoes:
    • 26 ounces baby Yukon potatoes (or 750 grams), washed (peeled or unpeeled), cut into 1-inch pieces
    • 1/4 cup onion, diced
    • 2 tablespoons fresh parsley, finely chopped
    • Salt to taste
    • Cracked black pepper to taste
    • 1/3 cup diced bacon, cooked
    • 1/3 cup scallions (or green onions/shallots), sliced
  • For The Steak:
    • 2 pounds whole eye fillet (or ribeye) steak (or 1 kg), at room temperature. Pat dry with paper towel for best results.
    • Salt to taste
    • Cracked black pepper to taste
    • 1/4 cup cheddar cheese, shredded
    • 1/4 cup mozzarella cheese, shredded

Instructions

Preparing the Grill

  1. Preheat Grill: Preheat your grill to medium-high heat. This ensures that your foil packs will cook evenly and achieve a nice char.

Making the Garlic Butter

  1. Prepare Garlic Butter: Make a batch of garlic butter by combining softened butter with minced garlic. Divide the garlic butter in half. Melt one half in the microwave for 20-30 seconds. The melted butter will be used for the potatoes and onions, while the remaining butter will be spread over the steak.

Preparing the Potatoes

  1. Season the Potatoes: In a bowl, combine the baby Yukon potatoes and diced onions. Pour the melted garlic butter over the top and toss to coat. Season with salt and cracked black pepper to taste, and set aside.

Preparing the Steak

  1. Season the Steak: Pat the steak dry with a paper towel. Spread the remaining garlic butter evenly over the steak. Season with salt and cracked black pepper to taste.

Cutting the Steak

  1. Cutting for Desired Doneness:
    • For Well Done Steaks: Slice the fillet into 2-inch thick slices. If you prefer your steak well done, cutting smaller pieces ensures they will cook through.
    • For Medium Rare Steaks: Cut the fillet into 4-inch long pieces. Larger pieces will remain juicier and more tender, perfect for medium-rare or rarer steaks.

Assembling the Foil Packs

  1. Prepare Foil Sheets: Tear four to six 15-inch pieces of heavy-duty foil and arrange them on your counter. Divide the seasoned potatoes and steak among the foil sheets, placing them on the top half of each sheet.
  2. Season and Wrap: Sprinkle fresh parsley over the steak and potatoes, then season with additional salt and pepper if desired. Fold up the sides of the foil over the steak and potatoes, then fold the bottom half of the foil over to seal. Press the seal tightly to prevent any juices from escaping.

Cooking the Foil Packs

  1. Grill the Foil Packs: Place the foil packs on the hot grill, cover, and cook for 7 minutes on one side. Flip and cook for another 5 minutes on the other side, until the potatoes are cooked through and the steak reaches your desired doneness. The total cooking time should be about 12 minutes.
  2. Add Cheese: Carefully open the foil packs (beware of escaping steam) and sprinkle the shredded cheddar and mozzarella cheese over the potatoes. Loosely tent the foil again to allow the cheese to melt for an additional 3 minutes on the grill.

Finishing Touches

  1. Add Bacon and Scallions: Once the cheese has melted, top the potatoes with the cooked bacon and garnish with sliced scallions. Season with extra salt and pepper if needed.

Alternative Cooking Methods

Stove Top Method

  1. Preheat Skillet: Use a cast iron skillet or a heavy-based pan. Preheat the skillet over medium heat.
  2. Cook Foil Packs: Place the foil packs in the hot skillet, cooking for 7 minutes covered. Flip the packs and cook for another 7 minutes, covering again, until done.

Oven Method

  1. Preheat Oven: Preheat your oven to 430°F (220°C).
  2. Bake Foil Packs: Prepare the foil packs as directed and place them on a baking sheet. Bake in the hot oven for 20-30 minutes. Flip the packs and bake for an additional 10-15 minutes, or until cooked to your liking.
  3. Broil for Char: Optionally, open the foil packs carefully and broil for 3-4 minutes until the top is charred.

Tips and Variations

Tips for Best Results

  • Steak Selection: Use a cut of steak that remains tender during cooking, such as eye fillet, ribeye, porterhouse, or top sirloin.
  • Room Temperature Steak: Ensure your steak is at room temperature before cooking to achieve an even cook.
  • Heavy Duty Foil: Use heavy-duty foil to prevent tearing and ensure even cooking.

Variations

  • Cheese Substitution: Substitute cheddar and mozzarella with Monterey Jack cheese for a different flavor profile.
  • Herb Variations: Experiment with different herbs such as rosemary or thyme for added flavor.
  • Vegetable Additions: Add other vegetables like bell peppers or mushrooms to the foil packs for added nutrition and flavor.

Serving Suggestions

Garlic Steak & Cheesy Bacon Potato Hash Foil Packs are a complete meal in themselves, but here are a few serving suggestions to complement this delicious dish:

  • Salad: Serve with a fresh green salad for a light and refreshing side.
  • Bread: Pair with crusty garlic bread to soak up the delicious juices.Print
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    GARLIC STEAK & CHEESY BACON POTATO HASH FOIL PACKS

    Garlic Steak & Cheesy Bacon Potato Hash Foil Packs: A Flavor-Packed Delight

    • Author: hdrecipes
    • Total Time: 45 minutes
    • Diet: Gluten Free
    Print Recipe

    Description

    Garlic Steak & Cheesy Bacon Potato Hash Foil Packs are a delicious and convenient meal perfect for grilling or baking. These foil packs combine tender garlic-seasoned steak, crispy bacon, and cheesy potatoes, making them a crowd-pleasing option for any occasion.

    Ingredients

    1/2 cup garlic butter divided
     
    For The Potatoes:
     
    26 ounces baby Yukon potatoes (or 750 grams), washed (peeled or unpeeled), cut into 1-inch pieces
    1/4 cup onion diced
    2 tablespoons fresh parsley finely chopped
    Salt to taste
    Cracked black pepper to taste
    1/3 cup diced bacon cooked
    1/3 cup scallions (or green onions/shallots), sliced
     
    For The Steak:
     
    2 pounds whole eye fillet (or ribeye) steak (or 1 kg)*, AT ROOM TEMPERATURE. Pat dry with paper towel for best results.
    Salt to taste
    Cracked black pepper to taste
    1/4 cup cheddar cheese shredded
    1/4 cup mozzarella cheese shredded
     

    Instructions

    Preheat grill to medium-high heat.
    Make a batch of this Garlic Butter. Divide in half and melt in the microwave for 20-30 seconds. Combine the potatoes and the onions in a bowl. Pour the melted garlic butter over the top; set aside.
    Spread the remaining non-melted butter over the steak to evenly coat.
     
    FOR WELL DONE STEAKS:
     
    Slice your fillet into 2-inch thick slices (if the pieces are too small they will dry out). If you like your steak dry, cut them smaller.
    FOR MEDIUM RARE STEAKS:
    Cut your fillet into 4-inch long pieces (see above pictures or video for reference). The bigger you cut them, the more juicy the steak will be once its done. For rarer steaks, but them bigger (5 or 6 inch pieces).
     
    TO COOK:
     
    Tear four or six 15-inch (40cm) pieces of heavy duty foil and arrange on your kitchen counter or bench top. Divide steaks and potatoes among the top half of the foil sheets. Sprinkle with parsley, and season with salt and pepper
    Fold up the sides of the foil first over the steak and potatoes, then fold up the entire bottom half of the foil over the ingredients to join the ends. Fold down to seal, pressing the seal tightly to prevent any juices from spilling out.
    Place foil packets on the HOT grill, cover and cook for 7 minutes on one side. Flip and cook on the other side for a further 5 minutes, until potatoes are cooked through, (about 12 minutes all together). CAREFULLY open the foil packets (being careful of the escaping steam). Sprinkle the cheese over the potatoes, and loosely tent with the foil again to allow the cheese to melt through for a further 3 minutes while still on the grill.
    Top the potatoes with the cooked bacon, garnish with the scallions (or green onions), and season with a little extra salt and pepper, if needed

    Notes

    It’s very important you use a cut of steak that will stay tender during the cooking process. Eye fillet, ribeye, porterhouse, top sirloin, etc.
    Substitute cheddar/mozzarella with Monterey Jack cheese if you prefer.
     
    For Stove Top:
     
    If you can, use a cast iron skillet or a heavy based pan. Preheat skillet over medium heat. When foil packs are ready, place them in the hot, preheated skillet to cook for 7 minutes, covered (you may need to do them in batches of two). Flip and cook for a further 7 minutes (covering again), until done.
     
    For Oven:
     
    Preheat oven to 220°C | 430°F. Prepare foil packs; place packs on a baking sheet/tray, and bake for 20-30 minutes in the HOT oven. Flip packs and cook for a further 10-15 minutes, or until cooked to your liking. OPTIONAL: open foil packs being careful of trapped steam, and broil for 3-4 minutes, until charred. REMEMBER the result of meat depends on how large or small you cut your pieces!
    • Prep Time: 15 minutes
    • Cook Time: 30 minutes
    • Category: Main Course
    • Method: Grilling or Baking
    • Cuisine: American

    Nutrition

    • Calories: 520
    • Sugar: 2g
    • Sodium: 550mg
    • Fat: 28g
    • Saturated Fat: 12g
    • Trans Fat: 0g
    • Carbohydrates: 30g
    • Fiber: 3g
    • Protein: 38g
    • Cholesterol: 120mg

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Conclusion

Garlic Steak & Cheesy Bacon Potato Hash Foil Packs are a delightful and convenient meal that combines the rich flavors of garlic butter, tender steak, and cheesy potatoes with the smoky taste of bacon. Whether you’re grilling outdoors, cooking on the stovetop, or baking in the oven, this versatile recipe ensures a satisfying and delicious meal. Follow these detailed instructions to create a dish that will impress your family and friends, and enjoy the wonderful blend of flavors and textures in every bite.

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