Sun. Feb 25th, 2024

We joined forces with the Ontario Culinary Tourism Alliance and Butternut Productions to create some new “tasty” videos featuring some Feast On chefs (Feast On recognizes companies committed to sourcing Ontario-grown/made foods and beverages).

Planning a fall camping trip? You’ll DEFINITELY want to try this crowd favorite!

For this video recipe, we join chef Lucan Sutherland in Presqu’ile Provincial Park. Lucan discovered his love of cooking during his camping trips as a child and still loves cooking by the campfire.

We fell in love with the roasted vegetables and juicy ribeye, and we’re pretty sure you’ll love it too…

Ready to try it yourself? Here is the prescription:

Grass-Fed Ribeye Steak with Grilled Salad (Serves 2)

ribeye steak and vegetables on picnic tablePhoto: Butternut Productions

Ingredients:

  • 2 fillets
  • 2 eggplant fry, cut in half
  • 5-6 pumpkins, cut in half or quarters, depending on size
  • 4-6 radishes, halved or quartered depending on size
  • 4 zucchini, cut in half
  • 1 head chicory, cut in half
  • 1 poblano chile
  • 1 orange Sheppard pepper
  • 1 pepper
  • round pumpkin, sliced ​​like coins and seeds removed
  • edible flowers of choice, marigold/bachelor buttons

Addresses:

Cut all vegetables into pieces large enough to handle on the grill easily. If vegetables are cut too small, they will fall off the grill or burn too quickly. Season all vegetables with EVOO (extra virgin olive oil or grapeseed oil) and salt/pepper.

Vegetables cooked on the grill of a campfire.Photo: Butternut Productions

Roast whole peppers until their skin is completely charred (5-10 minutes) and place in a covered container to steam. This process is to facilitate peeling of the skin. Once peeled, cut them into thin strips, place them back in a bowl and season with more salt/pepper/oil. Discard any waste such as seeds.

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Next, start roasting the vegetables according to the cooking time, pumpkin (15 minutes on low heat), radish (10 minutes on medium-low heat), radicchio (5 minutes), eggplant (5 minutes), burger patties ( 3.5 minutes). and zucchini (3.5 minutes). Once roasted, combine all the vegetables in a bowl. Season with lemon zest/juice, salt/pepper and oil to taste. Cover to keep warm.

Once all the vegetables are ready, it’s time to grill the steak!

Chef Lucan kneeling by the fire while grilling a ribeye steakPhoto: Butternut Productions

Season the steak and grill to your liking (medium rare, 2.5 minutes per side over medium/high heat). Be sure to let them sit for at least 5 minutes before slicing and serving with the salad.

Camper eating finished food next to a campfire.Photo: Butternut Productions

Pro tip: Brighten up your plate by garnishing it with edible flowers like marigolds or bachelor buttons.

Enjoy!