Camping Cuisine - Flank Steak with Caramelized Onions and Mushrooms alongside Asparagus and Tomatoes
Servings 4
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!