There are very few meals I enjoy more than a grilled steak with onions dripping in butter, especially on a warm summer afternoon. And even though summer is still technically two months (just two months… woo hoo!), I’m already planning recipes I want to use on our first camping trip this summer. It’s not too early for that, right?
Last night I broke out the grill to test a new steak marinade that I thought would be perfect for camping, and WOW! I will definitely be using this marinade recipe all summer long! It’s absolutely delicious and simple enough to prepare ahead for campground cooking. Pair the following two recipes with a few rib eyes on the grill and a tossed salad, and you’re set!
Heavenly Vidalia onions
- 4 Vidalia onions
- 4 tablespoons butter
- 4 cloves chopped garlic
- salt to taste
- 2-4 tsp. beef bouillon *optional
- Sliced fresh mushrooms *optional
- Peel onions, and cut each one into quarters, keeping onion together. Place one tablespoon of butter and one whole clove of garlic into the center of each one. If adding mushrooms, put them in the center too. Next add 1/2-1 tsp beef bouillon to the top. Double wrap each onion in aluminum foil and drop into the hot coals of your campfire.
- Cook for 30 to 40 minutes. If cooking with a grill, cook over coals for about 20 min. then on top of the grill for remaining ten minutes. Carefully remove them from the coals and tear open. Season with salt to taste.
- 1/4 cup soy sauce
- 1/4 cup Italian-style salad dressing
- 1/4 cup barbeque sauce
- 4 tablespoons vegetable oil
- 1 clove garlic, peeled and minced
- steak seasoning to taste
- course ground black pepper to taste
- Gallon-size Ziploc bags (as many as the number of steaks you’ll cook)
One of the great things about this marinade is that you probably have all the ingredients at home. It’s not fancy. Just good. And quick to prepare. And it will absolutely enhance the flavor of your favorite steak! Plus, it can be made ahead to take camping. This recipe is intended for a 10 oz. steak, so you’ll need to make a few batches if you’ll be grilling for the entire family. I should also note that I prefer to use low-sodium varieties of all the ingredients, too.
In a gallon-size zippered bag, mix soy sauce, dressing, barbeque sauce, vegetable oil, garlic, steak seasoning, and black pepper. You can add seasoned salt if you prefer, but I try to avoid it.
Marinade your favorite steak overnight in the fridge, or for about 12 hours. Turn the bag over once during marination. Preheat an outdoor grill for medium to high heat and lightly oil grate. Cook steaks on the prepared grill to your desired cooking preference.
Serve with Heavenly Vidalia onions and a fresh salad, and it’s instantly summer!