Campfire Steak with Herb Butter and Sourdough

AMERICAN·NON-VEGSource

A rustic and flavorful campfire steak, pan-seared to perfection and topped with herb butter, served with toasted sourdough bread.

Ingredients

25

STEAK AND SEASONING

Beef Steak

2 lb

Sea Salt

1 tbsp

Black Pepper

1 tbsp

Olive Oil

2 tbsp

HERB BUTTER

Butter

4 oz

Garlic

2 cloves

Dried Oregano

1 tsp

Fresh Parsley

1 tbsp

Fresh Rosemary

1 tsp

Fresh Thyme

1 tsp

Salt and Pepper to Taste

To taste

to taste

SOURDOUGH BREAD

Sourdough Starter

1 cup

All-Purpose Flour

3 cups

Water

1 cup

Salt

1 tsp

Red Pepper Flakes

1 tsp

Cumin Seeds

1 tsp

CHIMICHURRI SAUCE

Fresh Parsley, Chopped

1 cup

Fresh Oregano, Chopped

½ cup

Red Onion, Minced

¼ cup

Garlic, Minced

2 cloves

Red Chili Pepper, Minced

1 piece

Red Wine Vinegar

¼ cup

Olive Oil

½ cup

Salt and Pepper

To taste

to taste

Equipment

Cast Iron Skillet

Mortar and Pestle

Instructions

1Prepare the Sourdough15m

Combine Ingredients

In a large bowl, combine sourdough starter, water, and salt. Mix well. Gradually add flour and cumin seeds, mixing until a shaggy dough forms.

Knead the Dough

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Add red pepper flakes during kneading.

First Rise

Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size.

Shape the Loaf

Gently punch down the dough and shape it into a round loaf. Place on a baking sheet lined with parchment paper.

Second Rise

Cover the loaf and let it rise for another 30-60 minutes.

2Prepare the Herb Butter5m

Mash Garlic

In a mortar and pestle, mash the garlic cloves with a pinch of salt and pepper until a paste forms.

Combine Butter and Herbs

Add the softened butter, chopped parsley, rosemary, thyme, and oregano to the mortar. Mix thoroughly until well combined.

Shape the Butter

Form the herb butter into small balls or a log, wrap in parchment paper, and refrigerate until firm.

3Prepare the Chimichurri10m

Chop Ingredients

Finely chop the parsley, oregano, red onion, and chili pepper.

Combine Sauce Ingredients

In a bowl, combine the chopped ingredients with red wine vinegar and olive oil. Season with salt and pepper to taste. Mix well.

4Cook the Steak15m

Season the Steak

Pat the steaks dry with paper towels. Season generously on all sides with sea salt and black pepper.

Heat the Skillet

Place a cast iron skillet over medium-high heat. Add olive oil and let it shimmer.

Sear the Steaks

Carefully place the seasoned steaks in the hot skillet. Sear for 3-5 minutes per side for medium-rare, adjusting time for desired doneness.

Add Herb Butter

During the last minute of cooking, add the herb butter balls to the skillet. Spoon the melted butter over the steaks.

Rest the Steaks

Remove steaks from the skillet and let them rest on a cutting board for 5-10 minutes before slicing.

5Toast the Bread5m

Slice and Toast

Slice the sourdough loaf into thick slices. Toast them on the griddle or over the campfire until golden brown and slightly crispy.

6Assemble and Serve5m

Slice the Steak

Slice the rested steaks against the grain.

Assemble the Dish

Place the toasted sourdough slices on a platter. Top with the sliced steak. Spoon a generous amount of chimichurri sauce over the steak.

Serve

Serve immediately and enjoy your campfire feast.