Australian camping classic food: campfire grilled Australian steak with grilled vegetables!
Ingredients (serves 4)
1.Main ingredients
- 4 Australian grass-fed steaks (about 200g/piece, rib eye or sirloin recommended)
- 400g mini potatoes (cut in half)
- 2 carrots (cut into thick strips)
- 1 red onion (cut into wedges)
- 200g pumpkin (peeled and cut into cubes)
2.Seasonings
- 3 tablespoons olive oil
- 2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 2 cloves garlic (crushed)
- 1 tablespoon fresh rosemary (chopped)
- 1 teaspoon smoked paprika (optional)
3.Tools
- Cast iron frying pan or heavy-bottomed frying pan
- Long-handled tongs and spatula
- Aluminum foil
- Portable meat thermometer (optional)
Detailed steps
1. Preparation before departure
- Dry the steak with kitchen paper, sprinkle 1 teaspoon salt and 1/2 teaspoon black pepper on both sides
- Wash and cut the vegetables, mix 2 tablespoons olive oil, garlic and rosemary, and put them in a sealed box
- Prepare an insulated box, put ice packs on the bottom layer, and store the meat and vegetables in layers
2. Camp cooking preparation
- Build a stable campfire rack and wait for the flame to turn into red-hot charcoal (about 30 minutes)
- Place the cast iron plate on the grill about 20 cm away from the fire source and preheat for 10 minutes
- Test temperature: a few drops of water should immediately vaporize and jump
3. Cook in stages
- Phase 1: Grill vegetables (about 25 minutes)
- Brush the remaining olive oil on the preheated iron plate
- Put potatoes and pumpkin first, fry for 5 minutes and then turn over
- Add carrots and onions, sprinkle with remaining seasonings
- Use aluminum foil to build a simple "tent" to cover and simmer for 15 minutes
- Phase 2: Grill steak (about 8-10 minutes)
- Push the vegetables to the edge of the iron plate to keep warm
- Put the steak in the high temperature zone and hear a clear "sizzling" sound
- Turn over for the first time when the crispy layer appears after 2 minutes
- According to thickness:
- 3cm thick: 3 minutes per side (medium rare)
- 2cm thick: 2 minutes per side (medium rare)
- Finally sprinkle with smoked paprika to increase the flavor level
4. Tips for perfect enjoyment
- Let the steak rest for 5 minutes before cutting to lock in the gravy
- Serve with Australian Shiraz red wine or ginger beer
- The remaining oil can be mixed with instant mashed potatoes to make a sauce