Garlic Steak & Cheesy Bacon Potato Hash Foil Packs 🥩🥔
These Garlic Steak & Cheesy Bacon Potato Hash Foil Packs are the perfect solution for an easy and delicious weeknight dinner. Tender steak, flavorful potatoes, crispy bacon, and gooey cheese all come together in one convenient foil packet, making clean-up a breeze. With just a few simple ingredients and minimal prep time, you can enjoy a satisfying and hearty meal straight from the grill.
Ingredients:
- ½ cup garlic butter, divided
For The Potatoes:
- 26 ounces baby Yukon potatoes (or 750 grams), washed (peeled or unpeeled), cut into 1-inch pieces
- ¼ cup onion, diced
- 2 tablespoons fresh parsley, finely chopped
- Salt to taste
- Cracked black pepper to taste
- ⅓ cup diced bacon, cooked
- ⅓ 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
- ¼ cup cheddar cheese, shredded
- ¼ cup mozzarella cheese, shredded
Directions:
1. Preheat grill to medium-high heat.
2. Make a batch of garlic butter. Divide in half and melt in the microwave for 20-30 seconds. Combine the potatoes and onions in a bowl. Pour the melted garlic butter over the top; set aside.
3. 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. The bigger you cut them, the juicier the steak will be once it's done. For rarer steaks, cut them bigger (5 or 6 inch pieces).
TO COOK:
1. Tear four or six 15-inch (40cm) pieces of heavy-duty foil and arrange on your kitchen counter or benchtop. Divide steaks and potatoes among the top half of the foil sheets. Sprinkle with parsley, and season with salt and pepper.
2. 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.
3. 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 in total). 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.
4. 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.
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Servings: 6