Glamping recipe: Lemon & Rosemary Grilled Rib-eye & Athenian Potato Salad

Screen Shot 2015-08-12 at 8.03.05 PMSaw this today in the Edmonton Journal courtesy of ATCO Blue Flame Kitchen’s column. And it looks so delish we had to share!

Love rosemary & lemon combo and the make-ahead factor is perfect.  Bring marinating steak in a heavy duty ziplock. Same goes for potato salad.

Full Recipe here.

Here’s you’re Shopping List:

Ribeyes:

  • 2 tbsp (25 mL) chopped fresh rosemary
  • 2 tbsp (25 mL) olive oil
  • 2 tbsp (25 mL) fresh lemon juice
  • 1 tsp (5 mL) grated lemon peel
  • 1/2 tsp (2 mL) freshly ground pepper
  • 1/4 tsp (1 mL) salt
  • 2 cloves garlic, crushed
  • 4 rib-eye steaks, 1 inch (2.5 cm) thick

ATHENIAN POTATO SALAD

  • 4 cups (1 L) halved small red potatoes
  • 2 cups (500 mL) green beans, trimmed and halved
  • 2 tbsp (25 mL) fresh lemon juice
  • 1 tbsp (15 mL) Dijon mustard
  • 1/2 tsp (2 mL) hot pepper sauce
  • 1/4 tsp (1 mL) rosemary, crumbled
  • 1/4 tsp (1 mL) salt
  • 3 tbsp (40 mL) olive oil
  • 1 tbsp (15 mL) chopped dried tomatoes
  • 1/2 cup (125 mL) kalamata olives, pitted
  • 1/2 cup (125 mL) shredded feta cheese

Follow link for How-To.  Serves 6 — 8.

Don’t forget the:

  • Asparagus
  • Small container of olive oil and balsamic vinegar
  • Salt & Pepper.
  • Tinfoil for grilling, Tongs. Grill for over the fire or  BBQ.

For the asparagus, we’d toss in some olive oil and balsamic and grill at the campsite. Finish with a squeeze of lemon.

Happy Glamping!


One thought on “Glamping recipe: Lemon & Rosemary Grilled Rib-eye & Athenian Potato Salad

Comments are closed.