Careme

Ingredients

• Certified Angus Beef Boneless Flank Steak

  1 lb $13.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $1.25
• Fresh Medium Ripe Avocado

  1 $1.50
• Achiote paste

  1 1/2 tablespoons
• Orange juice

  2 tablespoons
• Fresh lime juice

  2 tablespoons
• Garlic

  1 clove
• Ground cumin

  1 teaspoon
• Dried oregano

  1 teaspoon
• Kosher salt

  1 1/4 teaspoons
• Black pepper

  1/2 teaspoon
• Olive oil

  2 tablespoons
• Finely diced red onion

  1/4 cup
• Chopped cilantro

  2 tablespoons

Instructions

1. Before leaving home or at the campsite, mash 1 1/2 tablespoons achiote paste with 2 tablespoons orange juice, 1 tablespoon lime juice, 1 minced garlic clove, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 tablespoon olive oil in a sealable bag. Add 1 pound flank steak, coat well, and marinate under refrigeration for 30 minutes.
2. While the 1 pound flank steak marinates, dice 1 avocado and combine it with 1/4 cup finely diced red onion, 2 tablespoons chopped cilantro, and 1 tablespoon lime juice. Preheat a Coleman grill to medium-high for 5 minutes.
3. Rub 2 ears sweet corn with 1 tablespoon olive oil and 1/4 teaspoon kosher salt.
4. Remove the marinated 1 pound flank steak from the bag and discard the marinade. Grill the 1 pound flank steak and prepared 2 ears corn over medium-high heat, turning the 2 ears corn every 2 to 3 minutes until charred and tender, 10 to 12 minutes total; turn the 1 pound flank steak once and cook until its thickest part reaches 145°F, about 4 to 6 minutes per side.
5. Transfer the grilled 1 pound flank steak to a clean cutting board, rest for 5 minutes, and slice thinly across the grain. Keep the grilled 2 ears corn warm off direct heat.
6. Divide the sliced 1 pound flank steak and grilled 2 ears corn between two plates, then spoon the avocado relish made from 1 avocado over the steak and serve.

Ingredients

• Certified Angus Beef Boneless Flank Steak

  12 oz $13.99
• Japanese eggplant

  12 oz $3.99
• Jasmine rice

  3/4 cup dry $3.59
• Water

  1 cup plus 3 tablespoons
• Low-sodium soy sauce

  3 tablespoons
• Rice vinegar

  2 tablespoons
• Brown sugar

  2 teaspoons
• Toasted sesame oil

  2 teaspoons
• Neutral cooking oil

  2 tablespoons plus 2 teaspoons
• Garlic

  2 cloves $0.99
• Fresh ginger

  2 teaspoons grated $4.99
• Green onions

  2 $1.50
• Kosher salt

  1/2 teaspoon
• Sesame seeds

  2 teaspoons

Instructions

1. Before leaving home, combine 2 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 teaspoon brown sugar, 2 teaspoons toasted sesame oil, 2 minced garlic cloves, 2 teaspoons grated fresh ginger, and 1/4 teaspoon kosher salt in a leakproof bag. Add 12 ounces flank steak and refrigerate for at least 20 minutes; let it continue marinating during transport in a well-iced cooler for no more than 8 hours.
2. At camp, slice 12 ounces Japanese eggplant diagonally into 1/2-inch pieces and thinly slice 2 green onions. Mix 1 tablespoon low-sodium soy sauce, 1 tablespoon rice vinegar, 1 teaspoon brown sugar, and 3 tablespoons water in a cup for the glaze.
3. Combine 3/4 cup dry jasmine rice, 1 cup water, and 1/4 teaspoon kosher salt in a covered pot on the Coleman stove. Bring to a boil, reduce the burner to low, cook for 12 minutes, and rest off the heat with the lid on for 10 minutes.
4. While the rice cooks, heat a heavy skillet over medium-high and add 2 teaspoons neutral cooking oil. Remove the 12 ounces flank steak from the marinade, discard the marinade, and pat the meat very dry. Sear for 3 to 4 minutes per side to 130–135°F for medium-rare, then transfer it to a board and rest for 8 minutes. For USDA-guideline doneness, cook to 145°F after resting.
5. Carefully wipe any darkened sugar residue from the skillet. Add 2 tablespoons neutral cooking oil and the sliced 12 ounces Japanese eggplant; cook over medium heat for 6 to 8 minutes, turning occasionally. Pour in the prepared glaze and cook for 2 minutes, tossing until the eggplant is tender and glossy.
6. Slice the rested 12 ounces flank steak thinly across the grain. Divide all the cooked rice made from 3/4 cup dry jasmine rice between two plates and top with all 12 ounces glazed Japanese eggplant and the sliced steak; finish with 2 sliced green onions and 2 teaspoons sesame seeds.

Ingredients

• Certified Angus Beef Boneless Flank Steak

  1 pound $13.99
• zucchini

  12 ounces $1.29
• petite cherry tomatoes

  8 ounces $3.50
• shallot

  2 ounces $4.49
• garlic

  2 cloves $0.99
• Italian parsley

  1/4 cup chopped $2.69
• extra-virgin olive oil

  2 1/2 tablespoons
• red wine vinegar

  1 1/2 tablespoons
• Dijon mustard

  1 teaspoon
• herbes de Provence

  1 1/2 teaspoons
• kosher salt

  2 1/2 teaspoons
• black pepper

  1/2 teaspoon
• unsalted butter

  1 tablespoon

Instructions

1. Cut 12 ounces zucchini lengthwise in half and then into 1/2-inch half-moons; halve 8 ounces petite cherry tomatoes, mince 2 ounces shallot and 2 cloves garlic separately, and chop 1/4 cup Italian parsley.
2. Rub 1 pound Certified Angus Beef Boneless Flank Steak all over with 1 1/4 teaspoons kosher salt. In a zip-top bag, whisk 1 1/2 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1 teaspoon herbes de Provence, and 1/4 teaspoon black pepper; add the salted 1-pound flank steak, seal, and marinate in a well-iced cooler for 20 minutes.
3. During the final 5 minutes of marinating, preheat a Coleman grill to medium-high and place a large skillet on the Coleman stove over medium-high heat. Remove the marinated 1-pound flank steak from the bag, let excess marinade drip off, and discard the used marinade.
4. Grill the marinated 1-pound flank steak for 4 to 5 minutes per side until its thickest part reaches 140°F. Transfer the grilled 1-pound flank steak to a clean board, spread 1 tablespoon unsalted butter and 2 tablespoons chopped Italian parsley over it, and rest for 8 minutes so it reaches at least 145°F.
5. While the 1-pound flank steak rests, heat 1 tablespoon extra-virgin olive oil in the skillet. Sauté 12 ounces zucchini in a single layer for 4 minutes; add 2 ounces minced shallot, 1 minced garlic clove, 1/2 teaspoon herbes de Provence, 1 1/4 teaspoons kosher salt, and 1/4 teaspoon black pepper and cook for 2 minutes. Add 8 ounces petite cherry tomatoes and cook for 2 minutes, then turn off the heat and toss with 1/2 tablespoon red wine vinegar.
6. Thinly slice the rested 1-pound flank steak across the grain and divide it between two plates. Spoon the cooked 12 ounces zucchini and 8 ounces petite cherry tomatoes alongside the steak, drizzle any buttery resting juices over the top, and garnish with 2 tablespoons chopped Italian parsley.