My folks are constantly nagging me to whip this up weekly, and guess what? It's a breeze!

Foil packet dinners are a modern culinary convenience rooted in the practice of campfire cooking, where ingredients are wrapped securely to steam in their own juices over open flames. This method has evolved into a highly practical way to create sumptuous meals with minimal cleanup. My rosemary garlic steak with asparagus and mushrooms embodies the rustic essence of this cooking tradition while providing a gourmet experience. The herbs and spices used in the marinade trace their histories back to ancient civilizations who prized them for flavor and health benefits. This dish is perfect for those who wish to infuse their dinner with the comfort of hearty ingredients and the elegance of fine dining.

To complement the savory flavors of the steak and vegetables, I suggest pairing this dish with a simple starch such as garlic mashed potatoes or a crusty loaf of artisan bread to sop up any juices. A light red wine, like a Pinot Noir, or even a robust Chardonnay can enhance the aromatics of the rosemary and garlic. If you're looking for a fresh element, consider a crisp green salad with a zesty vinaigrette.

Servings: 4

- 4 (6-ounce) steak cuts of your choice, about 1-inch thick
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons fresh rosemary, chopped, plus whole sprigs for garnish
- Salt and freshly ground black pepper to taste
- 1 pound asparagus spears, tough ends trimmed
- 8 ounces mushrooms, sliced
- 1 tablespoon balsamic vinegar
- 4 tablespoons butter
- Aluminum foil, for creating packets

1. Preheat your grill to medium-high heat or your oven to 400°F (204°C).

2. In a small bowl, whisk together olive oil, minced garlic, chopped rosemary, salt, and black pepper.

3. Lay out four sizable squares of aluminum foil, and place a steak in the center of each.

4. Evenly divide the asparagus and mushrooms among the packets, arranging them around the steaks.

5. Drizzle the garlic and rosemary mixture over the steak and veggies, ensuring all components are well-coated.

6. Splash a bit of balsamic vinegar over the vegetables for a touch of brightness.

7. Place a tablespoon of butter on top of each steak and seal the packets by folding the foil over, then pinching the edges shut.

8. Grill the foil packets for about 15-20 minutes or bake for 20-25 minutes, depending on the desired doneness of the steak and the tenderness of your vegetables.

9. Let the packets rest for a few minutes before opening to allow the flavors to meld.

10. Carefully open the packets (watch out for steam), garnish with a sprig of rosemary, and serve.

- For a different twist, try using different herbs like thyme or oregano instead of rosemary.
- To cater to varied taste preferences, individual packets can be customized with additional vegetables like bell peppers or onions.
- For those who prefer a lighter option, chicken breasts can replace steak; just be sure to adjust the cooking time accordingly.
- Make these packets ahead of time and store them in the refrigerator for a quick and easy meal prep solution.
Remember, the beauty of foil packet cooking is its versatility and the joy of creating a warm, comforting meal that can be enjoyed by everyone.