My Cart

Close

CHIPOTLE AND LIME RUMP STEAK WITH FIRE-ROASTED RED PEPPERS AND SMASHED AVOCADO ON FRESH TORTILLAS

Written by Ronald Owens

• 

Posted on February 10 2019

CHIPOTLE AND LIME RUMP STEAK WITH FIRE-ROASTED RED PEPPERS AND SMASHED AVOCADO ON FRESH TORTILLAS

CHIPOTLE STEAK
1-2 pounds Rump Steak
5 Tbsp Chipotle Paste
2.5 Whole Red Pepper
15 Halved Baby Plum Tomatoes
5 Tbsp Vegetable oil
7.5 Tbsp Chopped Fresh Coriander
7.5 Tbsp Chopped Parsley
Half Lime Juice
TO SERVE:
Mashed Avocados
Fresh Tortillas
Lime Wedges
Fresh Salsa

I made this delicious Chipotle Steak and Fire-Roasted Red Pepper when wild camping this January. We were out hoping to capture photos of, or at least see, the Quadrantid meteor shower. It was due to peak on Thursday night and early Friday Morning. Myself and Marko set up camp and made a delicious dinner. Afterwards, we made the fire safe and then set off with our cameras.

The (Cloudy) Quadrantids

We were heading to a couple of dark sky spots, Spelga Dam and Carricklittle. We saw no meteors, or even stars! The weather had betrayed us. Our next plan was to head towards Bloody Bridge. Although not the darkest sky, the lights on the far side of the water added to the lighthouse at St. John’s Point with the Irish Sea to our right made for a nice night picture. Unfortunately, I am not skilled enough to capture said nice night picture! There were no stars at all.

St. John’s Point from Bloody Bridge

The weather forecast boded better for early morning shots of the meteors, so we decided to call it a night and try our luck in the morning. We parked up and hiked back into our camp. We set alarms for 4am, 5:30am and 6:30am. I was on duty at 4am and 6:30am and Marko took 5:30am. The clouds never broke! The silver lining to this cloudy evening was of course that it was no where near as cold as it was forecast. We were both rather toasty despite it being January! We’d love to hear if you’ve had any better luck with the Quadrantid Meteor Shower or if you were clouded out like we were!

Chipotle Steak and Fire-Roasted Red Peppers

This is the tastiest way to prepare these amazing peppers.

For this Chipotle Steak and Fire-Roasted Red Pepper dish, we cooked up some fresh tortillas and we’ll get a recipe up about those in the next week or so! Using the jar of Chipotle paste and lime gives bags of flavor with very little effort! Let the flavors marinate while you roast the pepper, it doesn’t take very long at all because you’ll be cooking your steak so quickly. Roasting your pepper over the fire like this gives you a much more intense and fresher taste than using jarred ones. To finish the dish off, we used a handful of parsley and coriander to build on that fresh and vibrant Mexican flavor.

Cast Iron Fried Steak

Cast Iron is so hot it creates a great outer crust on the steak perfect for this recipe.

We used a nice piece of rump steak today because we were frying it quickly with the Fire-Roasted Red Peppers and tomatoes, you could also use sirloin or anything else which will be delicious with a hot, fast cook. Cooking steak on cast iron is one of my favorite ways to cook beef on the fire because it gives you a flavor-packed crispy crust on the outside of the meat. Cast Iron is definitely worth the weight.

The Serve – Chipotle and Lime Rump Steak with Fire-Roasted Red Peppers and Smashed Avocado on Fresh Tortillas

This is the perfect way to serve up this great Mexican Inspired Steak

Served with the freshly cooked bread and smashed avocado, this Chipotle Steak is so tasty, Marko said it might have been his favorite Campfire Meal ever. With the Roasted Red Peppers, it really was up there as one of the tastiest and easiest things I’ve cooked on camp.

Steps

 Get a really good fire going. You'll want hot embers for cooking with the cast iron and flames for roasting the peppers.

 In a bag, mix the steak with the chipotle paste and the juice of half a lime and give it a good squeeze around. Leave to marinade for around 20-30 minutes. Use this time to roast your pepper.

With a forked stick, roast your red pepper over the flames and char it all round. When it's black, take it off the heat and wrap in something. A bag works well but I only had this brown paper and leave for a minute to sweat. After a minute, you'll be able to easily peel of the charred crusty edge leaving a delicious and juicy, soft pepper. Cut it into strips and discard the seeds and stem.

Get the pan on the embers and add the oil. Let it get up to heat and add the chipotle steak, strips of roasted pepper and baby tomatoes. Fry the steak on each side until you develop a nice crust. It'll probably be around 2-3 minutes on each side depending on the heat.

When the steak is cooked to your liking (aim for a little under than what you normally go for because it will keep cooking in the cast iron pan) take it off the heat. Thinly slice the pepper and steak and squish the tomatoes and add back to the cast iron with the herbs and stir.

Serve your Chipotle Steak with Fire-Roasted Red Pepper with smashed Avocados and Fresh Tortillas.

ENJOY!!!!

Written by: Mark T@campfire Kitchen  from Campfire Kitchen

Comments

0 Comments

Leave a Comment