Camp Steak

We love to serve this marinaded steak with sliced potatoes fried with onions and mushrooms.  A salad kit works great for a side while camping.

Here’s how you make it…..

What you need:

3-4 pound London broil or any chuck steak or round roast.  Boneless slices easier, but bone in has more flavor.  The choice is yours.

Steak Marinade:

  • ¾ cup of canola oil
  • ¾ cup soy sauce
  • 1 Tablespoon of hot sauce (like Louisiana or Tapatio)
  • 1 Tablespoon hoisin sauce
  • 1/8 cup of teriyaki sauce
  • 1 Tablespoon Marin sauce (a sweet, white Japanese cooking wine – not vinegar)
  • 1 Tablespoon Worcestershire sauce
  • 1 Heaping Tablespoon of minced garlic

How to Do it:

Combine all the marinade ingredients in a large Ziploc bag.  Mix well.  Add the beef and seal.  Marinate in the refrigerator for up to five days (at least three).  The thicker the meat, the longer it should marinate.

When ready to cook, remove the meat from the bag and discard the marinade.  Put the meat on a grill and cook to desired doneness.  We like rare.  Allow the meat to rest for five to ten minutes and then slice against the grain.

Serve hot!

Serves 4-6

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4 Responses to Camp Steak

  1. Teresa says:

    oh, that steak look so good, I could have one now and it’s still the middle of the afternoon around here! Thank you for sharing at The Really Crafty Link Party. Pinned!

  2. Thank you for linking up at The Blogger’s Pit Stop Link Party. I’m sharing your link on social media.
    Carol (“Mimi”) from Home with Mimi

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