Brian in the Kitchen


Brian in the Kitchen Recipes


BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

October 12 2017

Campfire Steak - Skirt Steak and Potatoes

Inside skirt steak, about 4-6 oz per person
Yukon Gold Potatoes, about 2 per person
Any veggies you like
Olive oil
Salt and pepper

For the marinade (enough for about 2 portions):

¼ cup olive oil
2 Tbsp. soy sauce
1 Tbsp. worcestershire sauce
2 tsp. chili powder
1 tsp. cumin
2 tsp. brown sugar
Squeeze of fresh lime

Combine all marinade ingredients in gallon sized plastic storage bag the night before your camping trip. Keep chilled in cooler.
Add the steak to the marinade preferably the night before cooking the steak to let marinade 24 hours.  When you add the steak will depend on what night you plan to cook it.  At the very minimum let the steak marinade one hour but know that the flavor will be primarily on the outside of the steak and not infused throughout the meat.  
Start fire in ring using logs that are good and dry. Once the fire is going and good and hot, begin cooking.
Chop potatoes into 1” dice
Prepare a “hobo pack” using aluminum foil:  cut off a large square of foil, place cut potatoes in center.  Drizzle olive oil over potatoes and sprinkle with salt and pepper.  Wrap up the top and sides tightly, closing off all openings.
Prepare any other veggie hobo packs in the same manner.
Toss potato pack onto the grill grate, off-centered.  This will allow the potatoes to steam and the bottom ones to get crispy.  After about 10 minutes, flip the pack upside down to allow the top potatoes in the pack to get crispy as well.  At this time, add any other veggie hobo packs onto grill, off-centered.  Let both veggies and potatoes cook for about another 10 minutes.
Once the potato pack has been turned, toss the marinated steak onto the grill grate, right in the center.  Cook for about 2-3 minutes on each side for medium rare.
Let the steak rest for five minutes, then slice against the grain at a diagonal, and enjoy!