Elk Sirloin Steak and Potato Foil Packs

Grab some elk sirloin steaks and grill up these easy elk sirloin steak and potato foil packs! This is a super easy wild game summer grilling recipe. Perfect for grilling at home or camping and cooking over the fire!

This recipe was developed in partnership with The Honest Bison. All opinions are our own.

Summertime is the perfect time to grill your wild game meats from the previous year’s harvest! These steak and potato foil packs are a great way to grill up your elk or venison steaks – on the grill, smoker, or open campfire!

Ingredients needed

• 1.5 lb. bag petite gold potatoes
• 2 – 10 oz. The Honest Bison elk sirloin steaks
• 1 Tbsp. olive oil
• 2 Tbsp. steak seasoning
• 2 Tbsp. unsalted butter – melted
• 1 Tbsp. minced garlic
• ¼ cup finely diced white onion
• ¼ tsp. salt
• ¼ tsp. black pepper

How to make elk sirloin steak and potato foil packs

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1. Preheat the grill or smoker to 425 degrees F. 
2. Fill a large pot with water and bring to a boil – parboil the potatoes by adding the whole petite potatoes to the boiling water and boil for 7-8 minutes. Drain and set aside to cool. 
3. While the potatoes are cooling, slice the elk sirloin steaks into large chunks, a minimum of 2-3 inches thick. Add the steak chunks to a bowl, then add the olive oil and steak seasoning and toss to coat. Set aside. 
4. Once the potatoes have cooled enough to handle, slice them into small chunks, about ½-1 inch pieces. Transfer to a bowl. 
5. Add the melted butter, minced garlic, diced white onion, salt, and pepper to the bowl with the potatoes and toss to coat. 
6. Start to assemble your foil packs. Tear four 12-15 inch pieces of heavy-duty aluminum foil. Lay them out across your counter or tabletop. Spoon the steak and potato chunks into the center of each piece of foil so that they are evenly distributed. 
7. Bring up the long sides of the foil – meeting at the top – then fold them over and roll them down to create a seal. 
8. Then, fold and roll up each end towards the center. 
9. Place the foil packs onto the grill or smoker – over indirect heat – and cook for 10 minutes. After 10 minutes, carefully open the foil packets and check to be sure the steak bites have reached the optimal internal temperature of 130-135 degrees F. Continue cooking if needed. If done, carefully remove the packets from the grill. 
10. To serve, open the packet, toss the steak and potatoes and serve immediately.

Recipe FAQs and Notes

How do you cook elk?

You cook or grill elk sirloin just as you would any other steak. Because elk meat usually contains less fat, the cooking time is usually shorter.

What does elk taste like?

Elk meat and elk steak taste very similar to beef. There’s not much difference in flavor at all that we’ve ever noticed. Some say it has a sweeter taste than beef, but overall it tastes just like a beef steak.

Can you eat elk steak rare?

Yes! You can enjoy elk steak rare or medium-rare, which is how it is best served! Cooking over medium-rare may end with a very dry result.

Recipe notes

• Parboiling the potatoes will help them evenly cook with the steak inside the foil packs. 
• Be sure to have small potato chunks and large steak chunks to also help with even cooking.
• Venison sirloin will work in this recipe as well.

Recommended kitchen resources for this recipe

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Enjoy these additional elk recipes!

• Smoked Elk Steak & Shrimp – an easy one-pan summer grilling recipe
• Beer-Braised BBQ Elk Short Ribs – short ribs can be tricky, but this recipe has them falling off the bone tender!
• Elk BBQ Brisket Sliders – perfect for your next summer BBQ or game day!
• Korean Elk Bulgogi – delicious recipe using an elk tri-tip roast
• Elk Lasagna Recipe – you’ll never eat another lasagna recipe after trying this one!

Elk Sirloin Steak and Potato Foil Packs Recipe