Brought to you in collaboration with Eddie Bauer and Homemade Live! This season, we’re embracing the thrill of open flame grilling and taking you on a culinary adventure in the Pacific Northwest. Whether you’re a seasoned grill master or just starting to explore outdoor cooking, we’re sharing delicious recipes, expert tips, and clever tricks for your next outdoor feast.
In this episode, Chef Joel Gamoran takes Anthony and Marlie of Traveling While Black through the perfect salad for any campfire- a steak and lettuce salad!
Servings: 2-4
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Ingredients:
For the Steak
- 1 thick-cut steak (ribeye, New York strip, or your preferred cut)
- 2-3 tablespoons olive oil
- Salt and pepper to taste
- 2-3 cloves garlic, smashed
- A few sprigs of fresh thyme or rosemary
- 2 tablespoons butter (garlic butter if preferred)
For the Wedge Salad:
- 1 head of iceberg lettuce, cut into wedges
- Olive oil
- Salt and pepper
- 1/2 cup blue cheese or ranch dressing
- 1/2 cup crispy fried onions
- 1/4 cup crumbled blue cheese (optional)
For the Relish (We recommend you make ahead of time)
- 1/2 cup cherry tomatoes, halved or quartered depending on size
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh parsley, finely chopped
- Juice of 1 lemon
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
1. Make the Relish Ahead of Time:
In a mixing bowl, combine the cherry tomatoes, diced red onion, chopped parsley, lemon juice, and olive oil.
Season with salt and pepper to taste, then toss until well mixed.
Transfer the relish to an airtight container and store in the refrigerator until you’re ready to go.
Keep it cool in a cooler or insulated bag while camping.
2. Prepare the Steak:
Pat the steak dry with paper towels for a good sear.
Season generously on both sides with salt and pepper.
3. Cook the Steak:
Place a cast iron skillet directly on the campfire coals and heat until very hot, which may take several minutes.
Add olive oil to the hot skillet, followed by the steak. Sear for 3-4 minutes on each side, until a good crust forms.
Add the garlic, thyme or rosemary, and butter to the skillet. Tilt the skillet slightly and use a spoon to baste the steak with the melted butter for an additional 1-2 minutes.
Cook the steak to your desired level of doneness (internal temperature of 130°F for medium-rare).
4. Rest the Steak:
Remove the steak from the skillet and wrap it loosely in foil. Let it rest while you prepare the wedge salad.
5. Grill the Wedges:
Drizzle the cut sides of the iceberg wedges with olive oil and season with salt and pepper.
Place the lettuce wedges cut-side down on the grill grate over the fire. Grill for about 1-2 minutes per side, just until the edges start to char slightly and the lettuce is warmed through.
6. Finish the Wedge Salad:
Drizzle the grilled wedges with blue cheese or ranch dressing.
Top with the crispy fried onions, crumbled blue cheese (if using), and the make-ahead relish.
7. Serve:
Plate the rested steak alongside the dressed wedge salad and enjoy!
About Joel Gamoran and Homemade Live!
Chef Joel Gamoran brings his signature energy to PBS’s Homemade Live, sharing fun, easy recipes with home cooks everywhere. As the force behind Homemade, the largest online cooking school, Joel has transformed at-home learning. His journey spans from leading Sur La Table’s kitchen to cooking at top spots like the French Laundry. He also hosted A&E’s Scraps, championing zero-waste, sustainable cooking. With his boundless enthusiasm and eco-friendly mission, Joel is shaking up the culinary world in the best way possible.
If you would like to join Homemade cooking classes, learn more HERE.
