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New York Strip Steak with Veggie Packets

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Servings: 3-4
  • Course: Main Dish

This tender and delicious New York Strip Steak and vegetable foil packet is a grill master’s dream from Reynolds Wrap® Ambassador Over The Fire Cooking.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Line your pan with Reynolds Wrap® Heavy Duty Aluminum Foil for easy cleanup!  



  • 3–4 New York strip steaks
  • 1 tablespoon sea salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • Oil, as needed

Veggie Packets

  • 1/2 cup bell peppers, cubed
  • 1/2 cup carrots, cubed
  • 1/2 cup onions, cubed
  • 1/2 cup mushrooms, cubed
  • 1 cup potatoes, cubed
  • 1 tablespoon sea salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 2 teaspoons red chili flakes
  • Oil, as needed

Horseradish Sauce

  • 2 tablespoons sour cream
  • 2 tablespoons mayonnaise
  • 2 tablespoons prepared horseradish
  • 2 teaspoons hot sauce


  • Reynolds Wrap® Heavy Duty Foil


Step 1

In a bowl, mix all the veggie packet ingredients thoroughly. Take two 1-foot long segments of Reynolds Wrap® Heavy Duty Foil, add the veggies, wrap and seal tightly. Set aside. Lather your steaks with oil and season thoroughly. Mix all ingredients for horseradish sauce and set it into the fridge until ready to use.

Step 2

Preheat your grill to 400° F for direct cooking. Set the foil wrapped veggies on the grill and cover to cook for 20–30 minutes. Make sure to turn and flip occasionally to cook evenly.

Step 3

As veggie packets are halfway done cooking, sear the fat side of your steak on the grill for 1 minute. Flip over and cook for 3 minutes per side or until they reach 120° F internal for medium-rare. When done steak is done cooking, pull off, and let rest for 10 minutes.

Step 4

Once veggies are done, pull off and let rest for 2–3 minutes to cool down. Slice steak, open up the veggie packet and top with sliced steak. Then cover with horseradish sauce and enjoy!

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