Dutch Oven Camp Cooking by Vernon Winterton

Author:Vernon Winterton
Language: eng
Format: epub
Publisher: Gibbs Smith
Published: 2021-12-08T00:00:00+00:00

1 (14-inch) Dutch oven, 34–38 hot coals plus extra if needed, cooking temperature 350 degrees

Makes 8 servings

1 (1- to 2-pound) flank steak, flattened to 1/4 inch thick

Salt and pepper, to taste

1/4 cup toasted pine nuts

1/3 cup chopped fresh mint

1/2 cup chopped fresh parsley

5 cloves garlic, peeled and crushed

1/4 cup freshly grated Parmesan cheese

1 lemon, juiced

2 tablespoons olive oil, divided

1 to 2 cups Fresh Tomato Sauce

Sprinkle both sides of steak with salt and pepper. Place in refrigerator or cooler until ready to use.

In a small bowl, combine nuts, mint, parsley, garlic, cheese, lemon juice, and 1 tablespoon oil; stir together. Remove steak from refrigerator and spread mixture evenly over one side. Roll the steak up across the grain like a jelly roll and tie with kitchen twine to secure at each end and in the middle. Season with more salt and pepper.

In a warm Dutch oven using 18 to 20 coals underneath the oven, add remaining oil and sear the stuffed steak until browned on all sides. Pour Fresh Tomato Sauce over top, bring to a boil, and remove some of the coals, leaving 10 to 12 underneath the oven. Cover with the lid and place 16 to 18 fresh coals on top. Bring to a simmer and cook for 60 minutes, turning steak a few times during cooking. Replace coals as needed.

Remove steak from oven to a serving platter and let rest for 10–15 minutes. Remove and discard the twine and slice steak into 1/2-inch-thick pieces. Serve with warm sauce drizzled over top.

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