Saw 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.
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!
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