Campfire Steak and Bannock

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is plant-based.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with additional flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and dairy-free.

Let the steak rest at room temperature for about an hour after liberally salting and peppering it.

Add roughly 30 milliliters of water to the flour, baking powder, and Italian herbs in a plastic bag.

Zip the bag and work the water into the dry ingredients.

Flatten the dough into a puck shape.

Preheat a Dutch oven over the campfire to about 400 degrees Fahrenheit.

Place the flattened dough into the Dutch oven and cook for roughly 3-4 minutes per side.

Check the dough after about three minutes to see if it's developing color, then turn it over.

Remove the Bannock from the Dutch oven once it is cooked through and has a nice color.

Grill the steak on a preheated grill over coals for about two minutes per side, monitoring the temperature.

Remove the steak from the grill at an internal temperature of 130 degrees Fahrenheit, allowing it to rest until it reaches 145 degrees.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens