Cubed Steak with Roasted Rosemary Potatoes
When Nate first took me camping, this is the recipe he used to get me excited about cooking in the outdoors. This foil packet camp recipe is a breeze to throw together and just by tossing it on the campfire, you wind up with a gourmet-style meal. Dried rosemary can be used, but fresh is certainly best.
Give it a whirl at your next camp outing and let us know what you think!
Camp Recipe: Cubed Steak with Roasted Rosemary Potatoes Foil Packets
1/2 lb Cubed Steak, cut into 1" pieces 3 Red Potatoes, chopped 1 Cup Green Peas 1 Cup Baby Carrots 1/2 Onion 3 - 5 Sprigs of Rosemary 3 - 5 Teaspoons Garlic Powder Salt & Pepper, to taste 2 Tablespoons Olive Oil
Make 2 large double layer square of foil. Spray with non-stick cooking spray. Divide ingredients evenly between both foil packets. Use the following directions to make each packet. Place sliced potatoes in a thin layer to make a base. Season with 1/3 of the salt, pepper and garlic. Place cubed steak on top of potatoes. Season meat with 1/3 garlic, salt and pepper. Layer peas, carrots and onion on top of meat. Season with the remaining 1/3 of garlic, salt & pepper. Place rosemary sprigs on top and drizzle olive oil over all ingredients. Wrap and seal the aluminum. Leave room in the packet to allow air to flow through as it cooks. Cook on coals for 20 minutes. Flip about half-way through. Open with caution - there will be plenty of steam. Enjoy.
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