I'm always looking for good camping meals that don't take a lot of effort to prep, don't consume a lot of fridge space, yet still have that satisfaction during camping that you just don't get with easy meals like hamburgers and hotdogs. I really enjoyed making, cooking, and obviously eating this dish - it was healthy, filling, and super easy on the crappy campfire grills.
I prepped this at home the morning we were planning to leave for our camping trip. I sliced all of the veggies and put them in a zip loc bag with the fresh herbs, seasoning, and a few pads of butter/olive oil drizzle. The meat also went into a ziploc bag with it's teriyaki marinade, and marinated for 24 hours. I cooked it on the grill in the disposable container above (covered with foil on the grill) but used the plastic cover to keep unwanted flying protein bites out of it while the coals got ready.
· small red potatoes, 1/2 lb, halved
· carrots, 1/2 bag of baby peeled carrots, halved long ways to make thinner
· 1 red bell pepper, sliced thin
· 1 green bell pepper, sliced thin
· red onion, small, sliced thin
· sirloin steak, 1 lb, sliced thin
· butter, 1/2 cup cut in pad size
· 6-8 sprigs of fresh thyme
· 4-6 sprigs of fresh parsley, chopped
· 2 TBS minced garlic
· 4 sprigs fresh rosemary
· salt & pepper to taste (not too much salt due to teriyaki sauce) 1/2 teaspoon each
Don't forget your favorite teriyaki sauce - I get mine out of the oriental section at the store (wait, is that what they call it?!..... Hmmmmm.... It's the section where you can find the canned water chestnuts!).
Grilling The Deliciousness
If you camp at public campgrounds, you understand the struggle of having to use the grill that they provide on each camp site. I decided to use the medium size foil container for easy cleanup and to help steam the veggies. It fit perfectly on the grill, and took minimal babysitting outside of rotating a few times to ensure even cooking and sneaking sniffs.
I placed the meat on the bottom of the pan with all of the meaty juice and extra teriyaki sauce. I placed half of each herb twig bunch on top of the meat. Dumped in all of the veggies/butter pads/oil, then place the remaining bunches of herb twigs on the top. Cover tightly with foil. I honestly don't remember how long we cooked it for (we were too busy enjoying our friends and the amazing campsite we were at; post for Bald Ridge Campground coming soon!) but it probably was for about 30 minutes. The test to make sure its ready is to poke a potato and make sure its tender; with the meat on the bottom, it created a beautiful sticky glaze from the teriyaki sauce and allowed the additional butter and juices to soak into it for the most tender bites.
And, that's it! I hope you enjoy this dish and can use it to impress your friends ~
Do you have any tips or experiences you'd like to share about making this dish? Please comment below!
Happy Eating & Camping!