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

Another great camping meal 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 served with sauteed mushrooms and onions. The meal was good and hearty–perfect after a few games of bocce ball and baseball.

Flank Steak with Caramelized Onions & Mushrooms:

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

How to Make Flank Steak with Caramelized Onions & Mushrooms

I used my Carne Asada marinade for the flank steak. It’s an amazing marinade that is very versatile and full of flavor!

Prepare rice per instructions. Heat the crunchy onions for a few minutes until golden.

Heat olive oil in a skillet over medium heat and saute the onions and mushrooms until caramelized and golden brown; add minced garlic, sea salt, and pepper then stir frequently for 45 seconds. Remove from heat and set aside.

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

While the steak is resting, prepare the asparagus and tomatoes.

Asparagus and Tomatoes:

Ingredients:

• 1 tbsp olive oil
• 1 lb asparagus spears, woody ends trimmed and cut into thirds
• 1 pint of cherry tomatoes
• Sea salt and fresh cracked pepper, to taste

How to Make Asparagus and Tomatoes

Heat olive oil in a skillet over a medium flame, and saute asparagus and tomatoes for 3-4 minutes or until tender.  Season with sea salt and cracked pepper. Enjoy!

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

Print Recipe Pin Recipe Rate Recipe

Course: Main, Sides

Cuisine: American

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Grill or Grill Pan
• Large skillet

Ingredients

Flank Steak with Caramelized Onions & Mushrooms:

• Flank steak click here for recipe
• Box of rice, flavor of your choice (we used herb and garlic) prepared per instructions
• French's crunchy onions warmed until golden
• 1 tbsp olive oil
• 1 sweet yellow onion sliced thinly
• Button mushrooms sliced
• 1 clove of garlic minced
• Sea salt and freshly cracked pepper to taste

Asparagus and Tomatoes:

• 1 tbsp olive oil
• 1 lb asparagus spears woody ends trimmed and cut into thirds
• 1 pint of cherry tomatoes
• Sea salt and fresh cracked pepper to taste

Instructions

• I used my Carne Asada marinade for the flank steak. It's an amazing marinade that is very versatile and full of flavor! Click the link above for the recipe and marinate the steak for 4-48 hours.
• Prepare rice per instructions. Heat the crunchy onions for a few minutes until golden.
• Heat olive oil in a skillet over medium heat and saute the onions and mushrooms until caramelized and golden brown; add minced garlic, sea salt, and pepper then stir frequently for 45 seconds. Remove from heat and set aside.
• Meanwhile, grill flank steak to your liking then set it aside to rest for at least five minutes before slicing it against the grain.
• While the steak is resting, prepare the asparagus and tomatoes.
• Make the asparagus and tomatoes by heating olive oil in a large skillet over a medium flame (or heat), and saute asparagus and tomatoes for 3-4 minutes or until crisp-tender. Season with sea salt and cracked pepper. Enjoy!

DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

Click here for a printable version of this recipe – For the Love of Cooking.net