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steak with veggie packet
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New York Strip Steaks with Veggie Packets

New York strip steak with veggie packets for the most clutch recipe with Reynolds Wrap Heavy Duty Foil. It’s perfect for grilling because of its strength and durability. A recipe that is both easy to make at home or on the road.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Author: Derek Wolf



  • 3-4 New York Strip Steaks
  • 1 tbsp of Sea Salt
  • 1 tbsp of Black Pepper
  • 1 tbsp of Garlic Powder
  • Oil as needed

Veggie Packet:

  • ½ cup of Bell Peppers cubed
  • ½ cup of Carrots cubed
  • ½ cup of Onions cubed
  • ½ cup of Mushrooms cubed
  • 1 cup of Potatoes cubed
  • 1 tbsp of Sea Salt
  • 1 tbsp of Black Pepper
  • 1 tbsp of Garlic Powder
  • 2 tsp of Red Chili Flakes
  • Oil as needed

Horseradish Sauce

  • 2 tbsp of Sour Cream
  • 2 tbsp of Mayonnaise
  • 2 tbsp of Prepared Horseradish
  • 2 tsp of Hot Sauce


  • Reynolds Wrap® Heavy Duty Foil


  • 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.
  • Preheat your grill to 400F for direct cooking. Set the foil wrapped veggies on the grill and cover to cook for 20-30 minutes. Make sure to turn & flip occasionally to cook evenly.
  • 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 120F internal for medium-rare. When steak is done cooking, pull off, and let rest for 10 minutes.
  • 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!