Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
October 10 2017
Campfire Steak - Steak, Potatoes, and Peppers - Foil Packets
1 pound kabob beef, or beef cut into cubes
3 bell peppers, various colors
1 red onion
2 medium sweet potatoes
2 teaspoons minced garlic
2 tablespoons olive oil
1/4 teaspoon Salt
1/4 teaspoon pepper
1 teaspoon chile powder
1/2 teaspoon cumin
Salt & pepper to taste
Optional, to serve: cheddar cheese, salsa, hot sauce
Before you leave to go camping, prep the veggies: slice the peppers and onions, and dice the zucchini. I precook the sweet potatoes for a few minutes so that they don’t have to cook as long on the fire, but this is optional. To precook the sweet potatoes, simple cut a slit through the skin of each potato and microwave them for 5 minutes, on until tender. Once tender, slice the potatoes into 1/2 inch rounds.
Combine vegetables, potatoes, and cubed beef in a bowl. Toss in olive oil. Add the salt, pepper, chile powder, and cumin and toss until everything is coated. Place in ziplock bag and store in cooler (or fridge) until ready to cook.
When ready to cook, cut out 4-5 pieces of foil (15 inch squares work well). Divvy the veggie and beef mixture among the foil sheets, and then fold the foil closed to make a sealed packet. If needed, use 2 pieces of foil to seal each packet.
Place each packet on the fire, or a grill. If your campfire has a grill or rack, use that, if not, place the packets around the perimeter of the fire. Cook for about 20 minutes, or until the beef is cooked through. Check doneness by using tongs to slightly open one packets and cut into a piece of beef.