All summer long, we’re sharing tips, tricks and recipes to make your outdoor cooking experiences great! This week, we went to Feast ON Chef Nick Benninger, Owner of Nick & Nat’s Uptown 21 and a self-proclaimed avid camper, for his go-to canoe trip recipe!
Chef says: “This is a day one of the canoe trip meal, a nice reward for a hard day of paddling and portaging and the only day of the trip where such a feast is possible due to a lack of refrigeration. I take my steak marinade to my local butcher and have him vacpack them in the marinade for me so I can freeze the steaks prior to packing up, ensuring they will be safely cooled the whole time, this also provides some coldness for the other ingredients packed in the ?day one dinner? food bag!”
- 4 Ontario Steaks -- Nick suggests Hanger Steaks for this recipe
- 1/2 cup Pristine Gourmet Cold Pressed Canola Oil
- 1/2 cup Taco Farm Smoked Local Chili Mix
- 6 cloves of Ontario Garlic, minced
- 2 tbsp dried Ontario Oregano
- Handful of fresh Mint
- Handful of fresh Oregano
- Handful of fresh Cilantro
- 1 Lime, juiced
- 1 Ontario Jalapeno
- Salt & Pepper to taste
- Optional: 1/2 cup Ontario Crème fraiche
- Puree canola oil, local chili mix, 4 cloves of garlic, dried oregano and salt. Take the marinade to your local butcher shop and have them vacpack the steaks in the marinade for you. Then freeze the steaks for at least 24 hours to ensure a deep freeze.
- Once on site, build yourself a cooking fire. Once you've built up a good bed of coals, place your grill over the hottest point.
- Char the Jalapenos and let cool.
- Remove steaks from marinade, let excess drip off. Place on the hot, hot grill.
- Meanwhile, chop the fresh herbs, charred jalapenos and remaining garlic cloves really fine. When the mixture is smooth, if using, fold in the crème fraiche.
- Flip the steak only once to ensure a nice amount of charred bits. Cook until medium rare and let rest off the heat for 7 minutes.
- Once rested, slice steaks and serve alongside chimmichuri mixture, grilled veggies and a nice cold craft beer!
- Chefs notes on packing: Wrap all the different ingredients in plastic bags to ensure any leakage won’t ruin your backpack or just make a mess of things. Pack all the small bags into one larger bag placing the frozen steaks in the middle to conserve their cold as long as possible. Label this bag “day one dinner” to avoid opening all your meal bags unnecessarily!
About Taste Tested
From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. With ?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing out their favourites of the season. Come discover what�s on our table � literally!