Spring is the perfect time to make this all-in-one meal. When we camped out with our boy scout troop, a meal in a foil packet meant that something special was inside. The scouts call these foil-packed meals Silver Turtles. I was a little surprised when I heard these silver sensations by this name because I grew up as a Girl Scout and knew these as Hobo Dinners. I think the Boy Scout name for them is much more interesting. You don’t have to have an open fire for these; you can make these in the oven or on a grill instead. The scouts are right, though, there is always something special inside.
Ingredients
1 bunch asparagus, trimmed
1 Tbsp. extra virgin olive oil
1 Tbsp. marjoram, divided
2 large steaks
1/2 tsp. pepper, divided
Montreal Steak Seasoning to taste
Herb butter or any other kind of butter, plain or flavored
1/2 onion, sliced and divided
1/2 tsp. thyme, divided
1/2 tsp. rosemary, divided
1/2 tsp. basil, divided
Instructions
Cut aluminum foil into large squares. You want the squares to be big enough to lay flat about the size of your steak with enough overlap on each side of it to bring up over the top of the steak that will roll down a little to seal it.
Combine the asparagus, onion, marjoram, thyme, rosemary, basil, olive oil, garlic, salt and pepper in a bowl. Give the mixture a good toss.
Season the steak generously with the Montreal seasoning.
Place the steak on the foil square and top with half of the asparagus mixture. Drop a spoonful of butter on top.
Bring the sides of the aluminum foil up and over the steak to meet above it. Press and roll down a little bit. Do the same to the sides of the aluminum foil so that it will not leak. It doesn’t have to look pretty; it only needs to be sealed.
Place in the oven or on the grill. This is a good meal to serve if you are camping and have an open fire. Grill for 5 minutes or until the steak reaches the proper temperature for your taste.
You can serve this meal while it is still in its foil packet or take plate it.
Steak and Asparagus in Foil Packs
Equipment
- 1 knife
- Measuring spoon
- aluminum foil
- Kitchen scissors
- 1 baking sheet
- tongs
Ingredients
- q bunch asparagus, trimmed
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. marjoram, divided
- 2 large steaks
- 1/2 tsp. pepper, divided
- Montreal Steak Seasoning to taste
- Herb butter or any other kind of butter, plain or flavored
- 1/2 onion onion, sliced and divided
- 1/2 tsp. thyme, divided
- 1/2 tsp. rosemary, divided
- 1/2 tsp. basil, divided
Instructions
- Cut aluminum foil into large squares. You want the squares to be big enough to lay flat about the size of your steak with enough overlap on each side of it to bring up over the top of the steak that will roll down a little to seal it.
- Combine the asparagus, onion, marjoram, thyme, rosemary, basil, olive oil, garlic, salt and pepper in a bowl. Give the mixture a good toss.
- Season the steak generously with the Montreal seasoning.
- Place the steak on the foil square and top with half of the asparagus mixture. Drop a spoonful of butter on top.
- Bring the sides of the aluminum foil up and over the steak to meet above it. Press and roll down a little bit. Do the same to the sides of the aluminum foil so that it will not leak. It doesn't have to look pretty; it only needs to be sealed.
- Place in the oven or on the grill.
- Grill for 5 minutes or until the steak reaches the proper temperature for your taste.
- You can serve this meal while it is still in its foil packet or take plate it.
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