Cooking over the campfire is one of the most underrated camping activities. At The Secret Campsites, we love it! Somehow campfire meals just taste better. It could be the fresh air of the great outdoors. Perhaps the chargrill on the outside of your veg. Maybe it’s the time taken to slow down and enjoy the process. More than likely, it’s the sense of achievment and the look on your fellow campers faces as they chow down.
This is our tried and tested method for culinary bliss on the campfire. Sure it’s rustic, but it’s good. Controversially, we use a frying pan over the fire – it just tastes better.
Ingredients: (serves 2)
2 sirloin steaks(try our local farm shop)
1 large baguette
Rocket or other foraged leaves
Sage from the Edible Garden
If it’s in season, young dandelion leaves are great too.
Salt & pepper
A nice French dressing
Start a campfire and if cooking directly over the heat, wait til the fire has died down and the charcoal is still really hot. If you’re ‘day in the great outdoors’- hungry and a bit impatient, a frying pan is the best option. We think it tastes better too.
For help on getting the fire started, take a look at our Fire Building tips.
Season the steaks with salt only (pepper burns and should go on after). Melt plenty of butter in the pan and wait til it bubbles.
Throw the steaks in the pan and put it over the campfire, turn every minute for around four minutes. Cut it open to see if it’s cooked to your liking. Remove from heat.
Break open the baguette, throw on the leaves, slice the steak the width of your finger, don’t slice your finger, and place on baguette. Grate on some umami-tastic parmesan, and a drizzle of some dressing you have lying around from the last camping trip.
For other recipes and ideas for cooking on the campfire, try our sister site Beech Estate’s recipe tips.