Have you seen the lists of anticipated food trends in 2019? I always like pouring over them in January and was surprised to see “foil dinners” on so many different lists. When I think of foil dinners I think of camping, but it seems like the sheet pan dinner of 2018 might be replaced by the foil packet dinner of 2019!
Foil packets can be prepared so many different ways – baked, roasted, grilled, or tossed over an open campfire. They’re a simple approach to cooking that works all year long in basically any circumstance. Simply pull together your favorite flavor/ingredient combinations, make sure the packs are entirely sealed, cook, and enjoy!
I’ve found that when cooking your foil packets, it’s a good idea to use a heavy duty aluminum foil. This makes them more substantial and will prevent tearing and will trap all of those flavorful juices from oozing out. If you don’t have heavy duty aluminum foil on hand, just double up two pieces.
I’m thinking that my kids might get a kick out of this cooking method as well. Opening the foil packet after it’s come off the grill might be a fun (and surprising) way to enjoy dinner!
This Surf and Turf version with steak, shrimp, and veggies is a beauty to look at and was so simple to prepare. This is absolutely something you could meal prep and have waiting in the refrigerator for when you get home from work. It’s literally a fix it and forget it kind of meal!
Surf + Turf Foil Packet Dinner
Yield 4 servings
This is Surf & Turf done easy. Whether you prepare foil-packed dinners on the grill, in the oven, or over a campfire, this is an easy weeknight meal that easily comes together all year long. I like using Old Bay, fresh lemon, butter, and garlic to infuse my steak and shrimp with maximum flavor. It’s a fun way to present a meal and nothing beats that burst of flavor and aroma you get as you carefully open that packet. It’s also a really fun dish for casual entertaining.
- ½ lb. sirloin steak, cut into 1" cubes
- ½ lb. shrimp, cleaned and deveined
- 2 ears corn, divided into 4 pieces
- 1 red onion, sliced
- 1 c. whole cherry tomatoes
- 1 lemon, sliced into wedges
- 2 garlic cloves, thinly sliced
- 1 tbsp. Old Bay Seasoning
- 4 tablespoons unsalted butter, melted -or- 4 tablespoons olive oil
- 4 sprigs fresh thyme
- Cracked black pepper
- 1 tbsp. freshly chopped parsley, for garnish
- Lemon wedges, for garnish
Preheat grill pan over high heat. Cut 4 sheets of foil about 12 inches in length.
Evenly portion steak, shrimp, corn, red onion, tomatoes, lemon wedges, and garlic between each foil packet. Season liberally with Old Bay or other seafood seasoning blend, then drizzle with melted butter or olive oil and top each packet with a spring of fresh thyme and cracked black pepper.
Fold the foil packets in half and roll the top and bottom edges to seal them completely.
Place foil packets on the grill and cook until just cooked through, about 6 to 8 minutes per side or until steak is cooked to desired doneness. Garnish with parsley and serve with lemon wedges.
Prep foil packets in advance and store them in the refrigerator.