Prep: 10 min | Cook time: 15min | Serves Two
Sometimes the best camp dinners are the simplest ones! In episode 5 of Bloke Cooks Food, Harry takes us back to where Fire to Fork started - steak, fire, salt, and a basic chimichurri sauce. Throw in some chips and you've got yourself a well-balanced, mouth-watering meal. Dig in!
Ingredients
- 1/4 of a cup of flat-leaf parsley, finely diced
- 2 cloves of garlic, diced or crushed
- 1 chilli, finely chopped (optional)
- 1/4 of a cup of extra virgin olive oil
- 1 tablespoon of red wine vinegar
- 2 steaks of your choice
- 1/2 a teaspoon of rock salt
- 1/4 of a teaspoon of ground black pepper
Gear
- Grill plate
- Meat thermometer
Method
- Dice the parsley, garlic, and chilli and combine them in a bowl with the oil and vinegar to form the chimichurri. Set it aside for now.
- Pat the steak dry and grind a liberal amount of salt and pepper over each side of it. If it's a thick piece of steak, reverse sear it by slowly cooking it offset from the fire until the internal temperature is about 10°C from its ideal doneness.
- At that point, place it on a grill with a lot of heat under it. Make sure it's not too smoky; you want a nice hot bed of coals underneath it. Grill until it has a nice crust and is the correct doneness for your liking.
- Cut the steak into thin slices and spoon the chimichurri over it.
Harry recommends bone-in rib-eye for the best results!
Fire to Fork Book
If you liked this recipe, there's plenty more where that came from! Get your hands on the Fire to Fork: Adventure Cooking book for over 200+ pages of recipes, guides, photos and the culmination of years of work by Harry Fisher
About the author
Fire to Fork
Harry Fisher has made it his mission to prove that camp cooking doesn’t have to be dull cooking. Through his personal brand 'Fire to Fork', Harry brings together his experiences to deliver campfire meals that'll set your taste buds and sense of adventure alight.