Foil-Packet Steak and Asparagus
Make good use of spring asparagus with this meat-and-veggie foil packet.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
Ingredients
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
Kosher salt
1 1/2 pounds skirt steak, cut into eight 4-inch-long pieces
1 1/2 teaspoons cracked pepper
Directions
- Preheat a grill to medium high. Lay out four 12-by-18-inch sheets of heavy-duty foil on a work surface. Combine the asparagus, olive oil, marjoram, garlic and a pinch of salt in a large bowl and toss.
- Sprinkle the steak with a big pinch of salt and the pepper. Put 2 pieces of steak side by side in the center of each sheet of foil and top with the asparagus. Bring the 2 short ends of the foil together and fold twice; fold in the sides to seal.
- Put the foil packets steak-side down on the grill and cook, flipping halfway through, until the steak is cooked to medium and the asparagus is tender, about 5 minutes.
Cook’s Note
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.
