Rosemary Garlic Cast Iron Steak and Tin Foil Hassle Back Garlic Parsley Potatoes

By Christa Guenther
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Impress your family during your next camping adventure with this gourmet rosemary garlic cast iron steak and tin foil hassle back garlic parsley potato dish served with charred vegetables. 



Tin Foil Hassle Back Garlic Parsley Potatoes

  • 4 potatoes
  • Salt and pepper to taste
  • 4 cloves garlic, minced
  • 2 tablespoons butter
  • 3 tablespoons fresh parsley, chopped
  • Fresh chives or green onions to serve
  • Sour cream to serve

Rosemary Garlic Cast Iron Steak

  • 2 sirloin beef or bison steaks
  • 2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
  • Salt and pepper to season
  • 3 tablespoons butter
  • 4 cloves garlic, leave whole

Charred Spring Vegetables

  • 1 small zucchini, sliced
  • 1/2 medium white or red onion, sliced
  • Handful snap peas or green beans or asparagus
  • 1/2 red pepper, diced
  • 1/2 lemon, juiced
  • 1/4 cup parmesan cheese as garnish (optional)


For the Potatoes 

  1. Start a fire and burn the wood down until there’s a bed of hot coals
  2. Slice the potatoes until just halfway through, leaving the potato slices connected
  3. Add pinch salt and pepper over potatoes
  4. Combine minced garlic with butter and parsley, then spread across each potato
  5. Double wrap each potato in aluminum foil. Nestle packets in the bed of coals
  6. Bake in coals for 30-45 minutes or until soft and tender.


For the Steak

  1. continue burning the fire and add more wood to keep it hot. 
  2. Let steak sit at room temperature 30 minutes before cooking.
  3. Remove rosemary from stalks spread on each side of the steak, add a good pinch of salt and pepper to each side of the steak. Add grapeseed oil to each side of the steak.
  4. Place cast iron pan on hot coals (15 minutes after you place hassle back potatoes into coals)
  5. Once the pan is hot place steaks in the pan
  6. Cook steak for 6 minutes on each side or until internal temperature reaches 140°F for medium-rare. 
  7. Add butter to the pan with whole garlic at the 4 minute mark. Baste steak with garlic and butter while it's cooking.
  8. Remove steak and garlic onto a separate plate or cutting board. Let steak rest tented with foil for 10 minutes. Mash garlic cloves and set aside for charred vegetables. 

Time to Char the Vegetables 

  1. Add all vegetables to the cast iron pan and sauté for 6-8 minutes, mixing often until charred and cooked through. Add salt and pepper to taste.
  2. Remove cast iron pan of vegetables from fire, squeeze fresh lemon over vegetables, add smashed garlic from steak, mix well, then add a good amount of shaved parmesan on top. Slice steak on diagonal against the grain, pour any juices back over the steak from board or plate. 
  3. Serve the steak with the charred vegetables and hassle back potatoes. Add a dollop of sour cream and fresh chives to hassle back potatoes and enjoy!



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