1 bunch asparagus, trimmed and cut into 1 1/2-inch pieces
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh marjoram
2 cloves garlic, finely grated
1 1/2 pounds skirt steak, cut into eight 4-inch-long pieces
1 1/2 teaspoons cracked pepper
When cooking steak and veggies in the same packet, use a thin cut like skirt or hanger so everything is ready at the same time.