Grilled fall salad with ribeye steak

This summer, we joined forces with the Ontario Culinary Tourism Alliance and Butternut Productions to create some “tasty” new videos with some Feast On chefs (Feast On recognizes businesses committed to sourcing Ontario grown/made food and drink).

Planning a fall camping trip? You’ll DEFINITELY want to try this crowd favourite!

For this video recipe, we joined Chef Lucan Sutherland at Presqu’ile Provincial Park. Lucan discovered his love for cooking during childhood camping trips, and still loves cooking over the campfire.

We fell in love with the flame-grilled veggies and juicy ribeye steak, and we’re pretty sure you will too…

Ready to try it yourself? Here’s the recipe:

Grass-fed ribeye steak with grilled salad (serves 2)

ribeye steak and vegetables on picnic table
Photo: Butternut Productions

Ingredients:

  • 2 steaks
  • 2 fingerling eggplant, halved
  • 5-6 patty pan squash, halved or quartered depending on size
  • 4-6 radishes, halved or quartered depending on size
  • 4 zucchini, halved
  • 1 head of radicchio, halved
  • 1 poblano pepper
  • 1 orange Sheppard pepper
  • 1 pimiento pepper
  • round squash, cut into coin like slices and seeded
  • edible flowers of choice, calendula/ bachelor buttons

Directions:

Cut all vegetables into large enough pieces to handle on the grill with ease. If vegetables are cut too small, they will fall through the grill or will burn to quickly. Season all vegetables with EVOO (Extra virgin olive oil, or grape seed oil) and salt/pepper.

veggies cooking on campfire grill
Photo: Butternut Productions

Grill peppers whole until their skin is all charred (5-10 minutes) and place into a covered bowl to steam. This process is to make peeling off the skin easier. Once peeled, cut into thin strips, place back in bowl and season with more salt/pepper/oil. Discard any waste like seeds.

Next, begin to grill the vegetables based on cooking time, squash (15 minutes on low heat), radish (10 minutes on low-medium heat), radicchio (5 minutes), eggplant (5 minutes), patty pans (3.5 minutes) and zucchini (3.5 minutes). Once grilled, combine all vegetables in one bowl. Season with lemon zest/juice, salt/pepper and oil to taste. Cover to keep warm.

Once all the veggies are ready, it’s time to grill the steak!

Chef Lucan kneeling beside fire while grilling ribeye steak
Photo: Butternut Productions

Season steak and grill to your liking (medium-rare 2.5 minutes per side on medium/high heat). Make sure to set them to rest for at least 5 minutes before slicing and serving up with the salad.

camper eating finished meal beside campfire
Photo: Butternut Productions

Pro tip: brighten up your plate by garnishing with edible flowers like calendula or bachelor buttons!

Bon appétit!