Camping Cuisine – Flank Steak with Caramelized Onions and Mushrooms alongside Asparagus and Tomatoes

One of our favorite camping cuisines is flank steak with caramelized onions and mushrooms alongside asparagus and tomatoes. I marinate the meat in a gallon-size zip-lock bag; it’s easy to store in the cooler, and the clean-up is quick. Fresh vegetables are so delicious and easy to prepare while camping, too. They don’t need much–just a bit of sea salt and black pepper. I served the asparagus and tomatoes alongside some rice (topped with crunchy onions) and flank steak with caramelized onions & mushrooms. The meal was good and hearty–perfect after a few games of bocce ball and baseball before making some s’mores.

Camping Cuisine – Flank Steak with Caramelized Onions & Mushrooms

• Flank steak (click here for recipe)
• Box of rice, prepared according to the package instructions
• French’s crunchy onions, warmed until golden
• 1 tbsp olive oil
• 1 yellow onion, sliced thinly
• 8 oz button mushrooms, sliced
• 1 clove of garlic, minced
• Sea salt and fresh cracked pepper, to taste

Asparagus and Tomatoes:

Ingredients:

• 1 tbsp olive oil
• 1 lb asparagus spears, woody ends trimmed and cut into thirds
• 1 pint of cherry tomatoes
• 1 clove of garlic, minced
• Pinch of crushed red pepper flakes, to taste
• Sea salt and fresh cracked pepper, to taste

How to Make Flank Steak with Caramelized Onions & Mushrooms

Marinate the steak in the carne asada marinade for 6-48 hours, if desired. It’s an amazing marinade that is very versatile and full of flavor!

Prepare rice according to the package instructions, if desired.

Cook the French’s crunchy onions, if desired, in a small skillet for a few minutes until golden.

Cook the onions and mushrooms by heating the olive oil in a large skillet over medium heat. Add the onions and mushrooms and cook, stirring often, until lightly caramelized and golden brown, about 15-20 minutes. Add the minced garlic, sea salt, and freshly cracked black pepper, then stir frequently for 45 seconds. Remove from heat and set aside.

Grill the flank steak to your liking, then set it aside to rest for at least five minutes before slicing it against the grain.

Meanwhile, cook the asparagus and tomatoes while the steak is resting.

Heat the olive oil in a large skillet over medium heat. Add the asparagus and tomatoes and cook, stirring occasionally, for 3-4 minutes or until tender.

Add the garlic and crushed red pepper flakes and cook, stirring constantly, for 1 minute. Season the veggies with sea salt and cracked pepper. Enjoy!

Serve the steak topped with the caramelized onions and mushrooms, along with the prepared rice topped with crunchy onions, and asparagus & tomatoes. Enjoy.