Cooked on a rock
One of my absolute favorite camping or not camping meals. The richness of the skirt steak with the sweet and spiciness of the barbecue sauce combined with the salty crunchiness of the toasted garlic bun with crunchy sweet grilled onions make for one fine meal. This meal was prepared deep in the GR Thompson Wildlife Management Area, one of my absolute favorite places to hike or camp in Northern Virginia.
- Prep: 20 min
- Inactive: varies on marinade time
- Cook: 20
Yield: 8 servings
- 1 pound skirt steak, cut to steak size
- 5 oz Open Pit barbeque sauce
- Pinch of crushed red pepper flakes
- Desired Sweet Baby Rays barbeque sauce
- 1 sweet onion (julienned) dusted with olive oil
- 1 stick of salted butter
- 1 tablespoon of minced garlic
- 8 rolls
Skirt steak comes in a big long thing. Cut it into steak sized portions that are small enough to fit on a rock. I like to put the steaks right into the Ziploc bag I will be using to carry them camping. Add the Open Pit barbeque sauce and the crushed red pepper flakes close the bag and jostle it around enough to fully coat the steak.
Melt the butter and add the minced garlic, this will be the used to turn the rolls to Texas toast.
Get the rock going hot enough, you can do the sizzle water test. It takes a few minutes on each side. 3-5 minutes on each side depending on how hot your rock is. I like mine medium rare.
While the steaks are cooking, take a cooking brush and give a generous coat of the garlic butter onto the inside of your rolls (be sure to get some of the good chunky parts). You can toast your rolls on the rock or draped over a stick how I did it in the photo. I have done it both ways and both ways work.
You can put some of your onions on. When the steaks are finished do a thin slice against the grain. Put them in the Texas toast with the grilled onions and top it off with a little of the Sweet Baby Rays. Pure Happiness!!