Campfire Steak and Potatoes Foil Pack
Campfire Steak and Potatoes Foil Pack, a Family Dinners / Kid Friendly beef recipe, ready in 25 minutes, serves 4 Servings.
Cook Time: 25 Minutes
Servings: 4
Ingredients: 12
When you want a meal that’s hearty, simple, and perfect for the outdoors, foil packs are the way to go. This Campfire Steak and Potatoes Foil Pack combines tender flat iron steak, baby potatoes, carrots, and onions with a garlic herb seasoning that cooks together over the fire. The result is a smoky, savory one-pack meal that’s easy to make at a campsite, in your backyard, or even in the oven at home.
Flat iron steak holds up beautifully to high-heat cooking while staying juicy, and the vegetables become fork-tender inside the foil. Since cleanup is minimal and everything cooks in its own packet, this recipe is perfect for camping trips, tailgates, or weeknight dinners that need a little adventure.
Ingredients
Preparation
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Step 1
Place all ingredients in a bowl and toss to combine.
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Step 2
Place an 18″ x 12″ sheet of heavy-duty aluminum foil down on a flat surface. Add 1/4 of the beef and vegetable mixture to the center of foil. Fold right and left edges in and roll together to close. Fold top and bottom edges in and roll to close the package. Repeat with remaining mixture for a total of 4 packets. (If cooking on a campfire, wrap foil packs with a second layer of foil to prevent bursting)
Campfire Instructions
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Step 1
Build and start a fire inside a fire ring or other metal structure.
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Step 2
Place a grate over the fire, directly above the flame.
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Step 3
Place foil packs on hot grate with tongs.
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Step 4
Cook for 20-25 minutes, flipping halfway through until steak is cooked to a minimum internal doneness of 145ºF and potatoes are fork-tender.
Oven Instructions
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Step 1
Preheat the oven to 425ºF.
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Step 2
Place foil packs on a baking sheet and bake for 20-25 minutes, until steak is cooked to a minimum of 145ºF internal doneness and potatoes are fork-tender.
Nutrition Information
Nutrition information per serving: 412 Calories; 192.11 Calories from fat; 21.85 g Total Fat (5.46 g Saturated Fat; 0.38 g Trans Fat; 2.12 g Polyunsaturated Fat; 11.61 g Monounsaturated Fat;) 74.84 mg Cholesterol; 624.37 mg Sodium; 27.48 g Total Carbohydrate; 3.78 g Dietary Fiber; 2.71 g Total Sugars; 24.84 g Protein; 0 g Added Sugars; 116.96 mg Calcium; 4.43 mg Iron; 527.30 mg Potassium; 0 IU Vitamin D; 0.32 mg Riboflavin; 4.33 mg Niacin; 0.49 mg Vitamin B6; 5.93 mcg Vitamin B12; 248.41 mg Phosphorus; 8.66 mg Zinc; 36.10 mcg Selenium; 121.52 mg Choline.
This recipe is an excellent source of Protein, Iron, Riboflavin, Vitamin B6, Zinc, Phosphorus, Selenium, Choline and a good source of Dietary Fiber and Potassium.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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What steak is best for foil pack meals?
Flat iron steak is a great choice because it’s tender, flavorful, and holds up to high heat without drying out. Other cuts like sirloin or strip steak can also be used, but avoid very lean cuts that may turn tough. Cubing the beef ensures quick, even cooking alongside the potatoes and vegetables.
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How do I prevent foil packs from burning over a campfire?
The key is controlling heat. Place the packs over medium flames or hot coals, not directly on a roaring fire. Flipping them halfway through ensures even cooking. Double-wrapping in foil also helps insulate the food and keeps it from scorching.
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Can I bake foil packs in the oven instead of a campfire?
Yes, this recipe works just as well indoors. Baking at 425°F for 20-25 minutes yields tender steak and vegetables with less smoke but plenty of flavor. This makes the recipe versatile enough for weeknight dinners when you can’t cook outside.
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What other vegetables work well in steak foil packs?
Besides potatoes, onions, and carrots, you can add mushrooms, bell peppers, zucchini, or corn on the cob. Choose vegetables that cook in about the same time as potatoes to keep everything tender and evenly done. Mixing and matching gives you variety without changing the method.
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