No camping getaway could be complete without a steak sanga! Perfect for lunch or dinner and sure to be a crowd favourite. It’s super simple, full of flavour and uses the most basic ingredients. We’ve chosen to make this one with our scotch fillet, it’s got a nice amount of marbling for extra juiciness.
Serves 1
Ingredients
250g Scotch Fillet
Falco Country Loaf
1/2 Brown Onion, thickly sliced
1 Tomato, sliced
Handful Rocket,
Cheddar
Dijon Mustard
Tomato Chutney
Olive Oil
Salt & Pepper
Method
Take your steak out of the eski to bring to room temperature, pat down and season with salt.
Add thickly sliced onion rings onto the grill and cook until caramelised.
Place steak on the hottest part of the grill and cook for 2-3 minutes on both sides. Leave aside to rest while you begin to assemble.
Slice 2 thick slices of sourdough, oil and lightly grill on both sides on a cooler part of the grill as it can easily burn!
Spread one side with mustard and the other with chutney.
Slice the steak into 1cm strips and lay on top of bread, followed by onions, tomato, cheese and rocket.
Season with salt and pepper and top with the remaining slice of bread.
The perfect mid week dinner where you can set and forget! The combination of salty miso and aromatic harissa is so well-balanced and infuses a lot of flavour with very little effort. If you have time to marinate overnight that would be ideal, but 1 hour is delicious too.
Clementine Day of @somethingsiliketocook has kindly shared her recipe for Chicken Pitas. Charred chicken, roasted & pickled onion and garlicky yoghurt all wrapped up in a freshly made pita.
Crispy skin salmon with a zingy salad that comes together in 5 minutes. Perfect for a single meal when you’re strapped for time and impressive enough to cook for a group of friends.
