T-bone Steaks With Fire-Roasted Vegetables and Berry Good Balsamic Dressing
Serves:4
Is there anything wilder than making your own fire and cookin’ camp steaks over open flames? To save us all time so we can get to cooking these asap, the short answer is no. Dig into a delicious steak with a smoky aftertaste topped with Kodiak’s Mountain Berry Syrup and balsamic vinegar. Can’t get much better than that!
Recipe provided by Sarah Glover
Ingredients
- 4 T-bone steaks, untrimmed
- sea salt
- 2 lb (8 sticks) butter, melted
- 5 whole carrots, with tops attached
- 5 baby beets, with tops attached
- shaved parmesan, to serve
Berry good balsamic dressing:
- 1/3 cup Kodiak Mountain Berry Syrup
- 1/3 cup good-quality balsamic vinegar
- 1/2 cup extra-virgin olive oil
- 1 head of radicchio, leaves torn into bite-sized pieces
Equipment:
- Fire pit
- Tripod or crossbar
- String or garden wire
- Butcher’s hooks
Directions
- This is a simple dish, but it does require a little technique. First, light a fire and let it burn down for 1 hour or until you obtain a medium heat. Hang a tripod or crossbar 1–2 meters above the coals.
- Grab your T-bone steaks and secure a 3-ft length of string or garden wire to the top of each steak. The steaks need to be about 12 in above the fire once attached to the tripod or crossbar. Hammer sea salt into the steaks, then tie to the end of butcher’s hooks and hang from the tripod or crossbar.
- Cook the steaks, rotating every 30 minutes and basting in the melted butter, for 1–2 hours, until the beef reaches an internal temperature of 130–140°F for medium-rare, or until cooked to your liking. Remove the steaks from the fire and rest, covered, for 15 minutes.
- Meanwhile, tie string or garden wire to the leafy ends of the vegetables, then suspend over the fire, next to the steaks. Cook for about 1 hour, until tender.
- Place the berry syrup, balsamic vinegar and olive oil in a small cast-iron pan and suspend or place over the fire. Cook for about 15 minutes, until reduced and syrupy.
- Remove and discard the carrot and beet tops, then arrange the vegetables on a serving plate, along with the radicchio. Drizzle the dressing over the top and scatter with plenty of shaved parmesan. Slice up the steaks, drizzle some dressing over the top and serve with the salad and my Kodiak breadsticks.
