This dish is perfect for campfire cooking. A couple of minutes on the grill will add an extra depth of flavour to this spicy meal. Of course it can be cooked on any camp stove as well. I most often do, however when I know I will have the opportunity to light a fire this recipe always comes to mind.
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 tablespoon fresh coriander root, finely chopped
1 tablespoon olive oil
4 new york strip steaks
1 cup long grain rice
1 bunch of coriander, finely chopped
2 tablespoons pickled jalapeno, finely chopped
1 limes, cut in half
- On a plate combine spices, coriander root, and olive oil. Season well with salt and pepper. Add steaks and toss to coat well. Set aside.
- In a medium pot, cook rice. Season well and stir through chopped jalapeno. Set aside.
- Heat a fry-pan over high heat, cook steaks for 1-2 minutes each side for rare, or until cooked to your liking. Remove steaks and allow to rest. Add lime, cut sides down and cook for 2 minutes until charred.
- Stir fresh coriander leaf through rice and divide between plates. Slice steak and place on top of rice with a grilled lime to serve.
- Stirring coriander through the rice just before serving will keep it vibrant and fresh
- Omit jalapeno for a mild version of this flavoursome dish
- A Cajun style spice mix can be used in place of individual spices
- Chicken thigh works very well with this dish, cook for 5-6 minutes on each side
- Any grains can be used in place of rice
Featured image: credit @kylie.d