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


  1. 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.
  2. In a medium pot, cook rice. Season well and stir through chopped jalapeno. Set aside.
  3. 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.
  4. Stir fresh coriander leaf through rice and divide between plates. Slice steak and place on top of rice with a grilled lime to serve.

Serves 4


  • 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

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