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Before cooking

I don’t know if you do much foil pack cooking, but, in my opinion, it’s a lot of work.  I think next time I do it I would do one or two large packets instead of several individual packs.  I was inspired by a recipe from this site to try this out.

Ingredients are for one packet, so multiply accordingly

1 thin cut steak (I used venison tenderloin)
3-4 lemon slices
1 sprig fresh rosemary
dried thyme
salt & pepper
1 Tablespoon butter
Extra Virgin Olive Oil
Asparagus or other Vegetable

Take a 12 X 12 inch sheet of heavy duty foil, dot with 1/2 the butter and drizzle with EVOO. Place 2-3 lemon slices on foil, season steak, lay on lemon slices top with sprig of rosemary, lay veggies next to steak, season, dot with remaining butter. Top with another sheet of foil fold over edges to seal.

Cook on hot grill 8-10 minutes.

Beware of steam when you open.

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