Grilled beef steak with asparagus in foil

Ingredients:

• 1 bunch asparagus, cut into 4 cm pieces.
• 2 tablespoons extra-virgin olive oil
• 1 tbsp chopped fresh marjoram
• 2 cloves garlic, finely grated
• 700 g skirt steak, cut into 8 pieces, 10 cm long.
• 1.5 tsp coarsely ground black pepper

Preparation:

1. Preheat the grill to medium-high heat. Line the work surface with four 12x18-inch sheets of heavy-duty foil. Combine the asparagus, olive oil, marjoram, garlic, and a pinch of salt in a large bowl.
2. Season the steak with a generous pinch of salt and black pepper. Place two steaks side by side in the center of each sheet of foil and top with asparagus. Bring the two short sides of the foil together and fold them over; fold the sides over to seal.
3. Place the packages steak-side down on the grill and cook, turning halfway through, until the steak is medium-rare and the asparagus is tender, about 5 minutes.
   
   Note
   
   If you're roasting steak and vegetables in the same package, use a thin cut, such as skirt steak or butcher's steak, so everything cooks at the same time.