Steak & Veggies, Campfire Style

As I mentioned last week, Andy and I spent the first two weeks of September living out of our car/tent. If you know us (or have been reading for a little while), you know that we have some favorites that always go camping with us. Things like s’mores, rice krispie squares, chex mix and pie iron pizzas.

Allow me to introduce you to another one of our camping staples: Lemon Beef Kabobs. It’s easy to mix up, and it seems to travel well in the cooler. It also helps use up the peppers and squash that seem to overwhelm our kitchen each summer.

I meant to cook this dinner during our time at Indian Peaks Wilderness, but the weather didn’t cooperate. Turns out that rain nearly every evening isn’t conducive to cooking over a fire. Thankfully, we were able to outrun the rain and enjoy ourkabobs over the fire at Wind Cave National Park a few days later. Somehow, dinner always tastes better when it’s flame-grilled. Yum.

A couple notes about camping prep versus home prep: For camping, I like to combine the meat and marinade in one of my Pyrex bowls, and then freeze it so it keeps longer in the cooler. To save time (and work) at the campsite, I also chop my peppers, onions and squash at home and transport them in a ziploc bag in the cooler. At home, I mix up the marinade in the morning and let it hang out in the fridge with the meat while I’m at work. Then, I chop the veggies and make the skewers when I get home from work. Either way, it’s easy AND tasty.

LemonBeefKabobs(A big thanks to Dan and Kim for making this dinner possible! We forgot to pack our skewers, and they found this handy contraption for us to use.) 

Lemon Beef Kabobs

1/3 cup lemon juice
1/3 cup canola oil
1 teaspoon Worcestershire sauce
1 garlic clove, minced
1 small onion, finely chopped
1 bay leaf
1/4 teaspoon curry powder
1/4 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 lb. sirloin steak, cut into 1″ cubes
1 large onion, cut into chunks
1-2 green peppers, cut into chunks
1 small summer squash, cut into 1″ slices

Combine the lemon juice, oil, Worcestershire sauce, garlic, chopped onion, bay leaf and spices in a non-reactive bowl. Add the steak chunks and stir to coat. (Alternatively, you could put them in a large ziploc bag and toss to coat.) Cover the bowl and refrigerate for at least two hours.

Remove steak from marinade and place on skewers with vegetables. (If you’re using wooden skewers, be sure to soak them in water before using them.) 

Grill skewers over medium heat for 10 minutes, or until beef is done to your liking. Turn the skewers occasionally to prevent burning.

Slightly adapted from Cooking for Two, Summer 2008

Click here for a printable version.


4 thoughts on “Steak & Veggies, Campfire Style

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