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Foil-Packet Steak and Asparagus

Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Food Network Kitchen

Watch how to make this recipe.

From: Food Network Magazine

Foil-Packet Steak and Asparagus

Name: Foil-Packet Steak and Asparagus
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
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

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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

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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.

Photograph by Ryan Dausch

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