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

Another great camping meal is flank steak and fresh vegetables. Steak is really easy to prepare ahead of time. 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 salt and pepper. I served the asparagus and tomatoes alongside rice (topped with crunchy onions) and a flank steak served with sauteed mushrooms and onions. The meal was really good and hearty - perfect after a few games of bocce ball and baseball.

• Flank steak (click here for recipe)
• Button mushrooms, sliced
• 1 sweet yellow onion, sliced thinly
• 1 tsp olive oil
• Sea salt and fresh cracked pepper to taste
• Rice, prepared per instructions
• French's crunchy onions

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 olive oil in a skillet over medium heat and saute the onions and mushrooms until caramelized and golden brown; add 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 aside to rest for at least five minutes before slicing against the grain.

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

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

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

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