Garlic Butter Steak Foil Packets with Potatoes and Asparagus Tips, FAQ & printable recipe

Tips for success

To get a beautiful char on the steak and asparagus similar to an outdoor grill, you can open the foil packets during the last two minutes of baking and turn on the oven broiler.

Keep a close eye on the packets to prevent the garlic from burning, as the intense top heat will quickly brown the edges of the steak and give the asparagus a lovely roasted texture.

If you prefer a stronger herb profile, consider brushing the inside of the foil with a little bit of the herb butter before adding the ingredients. This ensures that even the bottom layer of potatoes and steak is thoroughly infused with the garlic and herb flavors, creating a more uniform taste experience throughout the entire dish.

Variations

• Spicy Garlic Butter: Add a pinch of crushed red pepper flakes or a dash of cayenne pepper to the melted butter mixture for a spicy kick.
• Lemon Herb Steak: Squeeze fresh lemon juice over the steak and asparagus before sealing the packets to add a bright, citrusy finish.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days, cooling them for at most 2 hours beforehand.

Freezer

Freezing is not recommended as the asparagus will become mushy and the steak texture will degrade upon thawing.

Reheat

Reheat the steak and vegetables in a skillet over medium heat with a splash of water, or in a 350°F oven until hot.

To store leftovers, allow the steak and vegetables to cool to room temperature for no more than 2 hours. Transfer the contents of the foil packets, along with any remaining garlic butter juices, into an airtight container.

Keep the container in the refrigerator for up to 3 days. The butter will solidify in the fridge, but it will melt back into a delicious sauce once reheated.

You can easily prepare these foil packets ahead of time for quick meal prep. Assemble the packets with the steak, par-cooked potatoes, asparagus, and garlic butter, then seal them tightly.

Store the uncooked packets in the refrigerator for up to 24 hours. When you are ready to eat, simply transfer the cold packets directly to the preheated oven and add 2 to 3 minutes to the baking time.

Serving ideas

Serve these foil packets directly on wooden boards or plates, allowing everyone to open their own packet for a fun, rustic dining experience.

The dramatic release of steam and the aroma of garlic butter when the foil is opened makes for a wonderful presentation. Be sure to provide spoons so your guests can scoop up the extra garlic butter sauce from the bottom of the foil.

A simple side dish like a crisp green salad with a light vinaigrette balances the richness of the garlic butter beautifully. You can also serve the steak and vegetables alongside crusty French bread or warm dinner rolls, which are perfect for soaking up every last drop of the savory herb butter left in the packets.

Frequently asked questions

Recipe card

Garlic Butter Steak Foil Packets with Potatoes and Asparagus

Prep 15 minCook 25 minRest 3 minTotal 43 minServes 4

Ingredients

• 1 1/2 lb top sirloin steak, cut into 1-inch cubes
• 1 lb baby yellow potatoes, halved
• 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp oil
• 1/2 cup unsalted butter, melted
• 4 cloves garlic, minced
• 1 tbsp chopped fresh herbs

Instructions

1. Preheat the oven to 400°F (200°C). Tear off four 12-inch sheets of heavy-duty aluminum foil. Toss the halved baby potatoes in a large bowl with the oil until well coated. Place the prepared potatoes in the center of the foil sheets, seal loosely, and bake for 10 minutes to give them a head start.
2. In a small bowl, whisk together the melted butter, minced garlic, and chopped fresh herbs. Set aside a third of this garlic butter mixture to use as a final glaze after cooking.
3. Carefully open the hot foil packets. Divide the steak medallions and trimmed asparagus pieces evenly among the packets, arranging them alongside the potatoes. Drizzle the garlic herb butter over everything.
4. Fold the edges of the foil securely to seal the packets completely, leaving a little room inside for steam to circulate. Place the packets on a baking sheet and bake at 400°F (200°C) for 12 to 15 minutes.
5. Carefully open the packets, avoiding the hot steam. Check that the steak has reached a safe internal temperature of 145°F (63°C). Let the steak rest inside the open packets for 3 minutes to keep the meat juicy. Pour the reserved garlic herb butter over the sizzling steak slices and vegetables before serving.

Contains: milk

Estimated nutrition per serving

Calories

680

Protein

39 g

Carbohydrates

26 g

Fat

47 g

Fiber

3 g

Sugar

2 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.