Before starting, wash and dry all produce. While you prep, preheat the grill to 400°F over medium-high heat. Cut potatoes into ½-inch pieces. Add potatoes, onions, 1 tbsp oil and 2 tbsp water (dbl both for 4 ppl) to a medium bowl. Season with salt and pepper, then toss to combine. Layer two 24x12-inch pieces of foil. (NOTE: Make 2 pouches for 4 ppl, using 2 sheets of foil per pouch.) Arrange potato mixture on one side of the foil. Fold foil in half over potato mixture and pinch edges to seal pouch. Place potato pouch on one side of the grill, close lid and grill until tender, 18-20 min.

Meanwhile, trim and discard bottom 1-inch from asparagus. Drizzle with 1/2 tbsp oil (dbl for 4 ppl) and season with salt and pepper. Roughly chop parsley and tarragon leaves. Peel, then mince or grate garlic. Cut 2 tbsp butter (dbl for 4 ppl) into cubes. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Pat steaks dry with paper towels. Season with salt and pepper, then drizzle with 1/2 tbsp oil (dbl for 4 ppl).

Layer two 24x12-inch pieces of foil. (NOTE: Make 2 pouches for 4 ppl, using 2 sheets of foil per pouch.) Arrange shrimp on one side of the foil. Top with butter cubes, garlic, half the tarragon and half the parsley. Fold foil in half over shrimp and pinch edges to seal pouch. Place shrimp pouch on the same side of the grill as potatoes, close lid and grill until cooked through, 7-9 min.**

Lightly oil grill grates on the other side of the grill, then add steaks. Close lid and grill, flipping steaks once, until cooked to desired doneness, 4-6 min per side.**

Add asparagus to the side of the grill with steaks. Close lid and grill, turning occasionally, until tender, 4-5 min.

Thinly slice steaks. Carefully open foil pouches. Divide steaks, shrimp potatoes and asparagus between plates. Drizzle tarragon butter from the shrimp pouch. Sprinkle with remaining tarragon and remaining parsley.