Before starting, wash and dry all produce. While you prep, preheat the grill to 400°F over medium-high heat. Pat potatoes dry with paper towels. Add potatoes, onions and 1 tbsp (2 tbsp) oil 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, 10-12 min.

Husk corn. Drizzle with 1/2 tbsp (1 tbsp) oil and season with salt and pepper. Roughly chop parsley and tarragon leaves. Peel, then mince or grate garlic. Cut 2 tbsp (4 tbsp) butter 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 (1 tbsp) oil.

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 potato pouch, close lid and grill until cooked through, 7-9 min.**

Add corn to the other side of the grill. Close lid and grill, turning occasionally, until tender, 8-10 min.

Add steaks to the same side of the grill as corn. Close lid and grill, flipping steaks once, until cooked to desired doneness, 4-6 min per side.**

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