Camp Steak With Sweet Chili Yogurt
A seared steak, blistered tomatoes, and a chili dressing built from powdered yogurt.
- calories
- 470
- weight
- 9 oz
- cal / oz
- 52
- protein
- 48 g
- serves
- 4, scales
- prep
- 10 min
- cook
- 15 min
- total time
- 25 min
- water
- 60 ml cold
- cost
- $$$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Campfire coals
- Grill grate
- Car camping
- Basecamp
- Canoe / raft
- Gluten free
- Nut free
- Foil packet
- Grab and go
- Needs a cooler
- Basic
Ingredients
| Sirloin steaks | 4 steaks | vacuum sealed, kept cold in the cooler |
|---|---|---|
| Salt | 1 tsp | |
| Black pepper | 1/2 tsp | |
| Ghee or oil | 2 tbsp | for the pan; ghee holds without a fridge |
| Cherry tomatoes | 14 oz | |
| Powdered whole-milk yogurt | 1/2 cup | reconstitutes to about 3 dl of dressing |
| Cold water | 1/4 cup | for the yogurt powder |
| Sweet chili sauce | 4 tbsp | squeeze bottle or packets |
| Baby greens and arugula | 2 large handfuls | about 1 bag plus 2 oz |
| Red onion | 1/2 onion |
Method
- Get a bed of coals going and set the grate over it. Coals, not flame, or the steaks char before they cook.
- Whisk the yogurt powder into the cold water until it is smooth, then stir in the chili sauce. Set it aside so it can thicken.
- Salt and pepper the steaks. Sear them in a skillet on the grate with the ghee until beads of juice show on top, then flip and cook until the juice runs pink. Pull them to a plate to rest.
- Wrap the tomatoes in a foil packet with a little of the fat and set it directly on the coals for 8 to 10 minutes, until they split.
- Slice the onion thin and toss it with the greens. Slice the steak against the grain, pile it over the salad with the tomatoes, and spoon the dressing over.
The original is a Norwegian weeknight plate: steak, baked tomatoes, and a dressing made from cultured quark. Quark does not travel, so the dressing here is powdered whole-milk yogurt mixed with cold water. It comes out thinner than the real thing, which is fine — it is going over hot meat, not holding a shape. Give it five minutes to hydrate before you judge the texture.
Steak means a cooler, so this is a car-camping or basecamp dinner and a night-one dinner at that. The tomatoes are the part worth not skipping. Roasting concentrates them into something acidic enough to cut the fat, and the foil packet keeps that job off your only pan.
Packing
Steaks stay in the cooler in their vacuum bag. Yogurt powder, salt, and pepper go in one small jar; the tomatoes travel in a rigid container or they arrive as sauce.
Variations
- No cooler? Swap the steaks for two foil pouches of chicken and skip the searing.
- Sriracha plus a spoonful of sugar covers for the chili sauce.
https://www.matprat.no/oppskrifter/sunn/biff-med-chilidressing