Simple Sunset Feast: Grilling in the Great Outdoors
Nothing beats the joy of cooking a hearty meal as the sun sets on another day of van adventures. On the menu tonight: a straightforward yet sumptuous dinner featuring a juicy top sirloin steak, roasted red potatoes, and Brussels sprouts with a kick.
Ingredients:
Top Sirloin Steak (1 large steak)
Red Potatoes (1 pound, washed and quartered)
Brussels Sprouts (1 pound, halved)
Chili Onion Crunch (to taste)
Onions (1 large, diced)
Jalapeños (2, diced)
Salt (to taste)
Pepper (to taste)
Butter (for finishing the steak)
Worcestershire Sauce
Tin foil containers
Oil
Brussels Sprouts with a Twist:
We start with the sprouts, slicing them in half and tossing them with a little olive oil and a good pinch of salt and pepper. The chili onion crunch, a favorite from Trader Joe's, is the secret ingredient that really brings the heat. Toss the sprouts with the onions and jalapeños before placing them in a tin foil container. I’m a fan of these containers for grilling on open fires. Helps maintain heat, less mess and easy serving.
Robust Roasted Potatoes:
The potatoes come next. After a quick quartering and soaking, they're seasoned with the same chili onion crunch for continuity, along with a bit more salt and pepper. Mixed with the leftover onions and jalapeños, they're ready to roast alongside the sprouts. These are also placed in their own foil container.
The Steak:
The steak is easy. No need to over complicate, season or do anything fancy. Let the meat speak for itself. Let it rest to room temperature before seasoning with just salt and pepper and a splash of Worcestershire Sauce. I like to season my steak and let it rest for about an hour.
Timing is Everything:
I’m a fan of getting the potatoes going first. They’re the most dense and need time to soften up and get a char going. I like to give them a 5-10 minute head start. Adding the sprouts next. for an additional 10ish minutes Depending on your camp fire heat, you can easily pull either side off and put back on as needed. Again - the foil containers allow for this flexibility.
** note, even after you pull them off, they keep cooking.
Heating the pan for the steak is key. I use a Smithey Cast Iron for all grilling and allow that to get north of 400 degrees. Give the steak about 2 minutes on the first side, then shift the veggies to keep warm while the steak finishes cooking, about 3-4 minutes more on the second side. I like to add a small tsb of butter after I’ve turned the steak to help keep it moist and add flavor. The steak is only turned once. Thats it.
Let it rest for 5 minutes before serving.
Final Touches:
Plate everything up, and there you have it: a simple, satisfying meal enjoyed in the best setting nature can offer. The accompanying images show each step, from prep to plate, giving you a visual guide to recreate this meal on your own outdoor adventure.
Conclusion:
Whether you're out in the wild or just taking a break from the daily grind in your backyard, this meal is about finding pleasure in simple flavors and the great outdoors. Try it out next time you're grilling and let us know how it goes!
