Steak Street Tacos

Dutch Oven Steak Street Tacos

Serves: 1

Ingredients:

• 3.5 oz steak (your choice of cut), finely chopped
  
  

• 1 tbsp Pappy’s seasoning (or your favorite all-purpose blend)
  
  

• 1 tsp garlic powder
  
  

• 1 tbsp olive oil (plus more for cooking)
  
  

• Juice of ½ lime
  
  

• 3 small corn tortillas
  
  

• 6 tbsp white onion, finely diced (or however much you like)
  
  

• 6 tbsp fresh cilantro, chopped (or however much you like)
  
  

Optional Toppings:

• Lime wedges
  
  

• Salsa
  
  

• Hot sauce
  
  

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Marinade the Steak:

1. In a small bowl, mix chopped steak with Pappy’s, garlic, olive oil, and lime juice.
   
   

2. Cover and let marinate for 30 minutes while you prep your coals and toppings.
   
   

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Prep Your Heat:

1. Light 25 charcoal briquettes.
   
   

2. Once briquettes are ashed over, place 15 under your Dutch oven and 10 on top of the lid.
   
   

3. Preheat the Dutch oven with the lid on for 10 minutes to get it nice and hot.
   
   

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Cook the Steak:

1. Remove the lid and add a little olive oil to the bottom of the Dutch oven.
   
   

2. Add marinated steak and quickly spread it out.
   
   

3. Cover with the lid and cook for about 4 minutes (until meat is browned and cooked through).
   
   

4. Remove the lid and set the top coals aside.
   
   

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Crisp the Tortillas:

1. Flip the Dutch oven lid over and place it directly on the ground.
   
   

2. Drizzle a small amount of oil on the inverted lid.
   
   

3. Place tortillas on the hot lid to crisp—about 1 minute per side, or to your liking.
   
   

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Assemble Your Tacos:

1. Place steak on each tortilla.
   
   

2. Top with diced onion and fresh cilantro.
   
   

3. Add any extras like lime juice, salsa, or cheese.
   
   

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Pretzel Bites

 I used this recipe from Mels Kitchen Cafe, and just baked at the same temperature, checking occasionally to see if the pretzels were golden brown.

https://www.melskitchencafe.com/chewy-pretzel-bites/

Dough:

• 2 ¼ cups (320 g) all-purpose flour (see note)
• ½ teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon instant yeast
• 1 cup warm water

Topping:

• ½ cup very hot water
• 2 tablespoons baking soda
• Coarse, kosher salt
• 3 tablespoons (43 g) butter, melted

Instructions 

• In a large bowl or the bowl of an electric mixer, add the flour, salt, sugar and yeast. Mix. Add the water. Mix well, adding more flour, if needed, a bit at a time to form a soft, smooth dough that clears the sides and bottom of the bowl. It should be soft but not overly sticky.
• Knead for 4-5 minutes until the dough is soft and stretchy. Grease the inside of a gallon-size ziploc-type bag with nonstick cooking spray and place the dough inside. Close the bag, leaving room for the dough to expand, and let it rest for 20-30 minutes (or up to 60 minutes) until doubled in size. Alternately, the dough can rise in a lightly greased, covered bowl.
• Preheat oven to 500°F. The high heat ensures the pretzels will brown beautifully on the outside while staying soft and chewy on the inside. Line two half sheet pans with parchment paper and lightly grease with cooking spray.
• Transfer the dough to a lightly greased or floured work surface, and cut the dough into four thick strips. Cut each strip of dough into about 6-8 pieces. It doesn’t have to be exact.
• Combine the very hot water and baking soda and whisk to combine well.
• Dip each pretzel bite in the baking soda solution (this helps give the pretzels a nice, golden-brown color). Let the excess liquid drip off before placing the pretzel bites a couple inches apart on the prepared baking sheets.
• Sprinkle the pretzel bites with coarse, kosher salt. Allow them to rest, uncovered, for about 10 minutes.
• Bake the pretzels for 7-8 minutes until golden brown.
• Remove the pretzels from the oven, and immediately brush them with the melted butter. Keep brushing the butter on until you’ve used it all up; it may seem like a lot, but that’s what gives these pretzels their ethereal taste. Serve warm or at room temperature.

Creamy Zucchini (Winner)

 

Ingredients

• 7 cups sliced zucchini (1/4-inch slices)
• 1/4 cup finely chopped onion
• 1/2 cup water
• 1 teaspoon salt
• 1 teaspoon chicken bouillon granules or 1 chicken bouillon cube
• 1/2 teaspoon dill weed
• 2 tablespoons butter, melted
• 2 teaspoons sugar
• 1 teaspoon lemon juice
• 2 tablespoons all-purpose flour
• 1/4 cup sour cream

• Directions

  1. 1. In a Dutch oven, combine zucchini, onion, water, salt, bouillon, lemon, sugar, butter and dill; bring to a boil.
  2. 2.Let it cook for 45 minutes
  3. 3. Combine flour and sour cream and stir the mixture into hot zucchini.
  4. 4. Enjoy! Top with lemon if you want for a garnish.

Peach Cobbler (with Sprite)

 

*Note: I do not recommend trying to make this at the Salt Flats... It will take 10x longer to cook*

Ingredients 

• 3 15 oz cans Peaches Home canned peaches are even better than store bought!
• 1/3 Stick Butter
• 1 Box Vanilla cake mix
• 2 Tbsp Cinnamon
• 1 cup Brown sugar
• 2 Tbsp Vegetable Oil
• 1 12 oz can Sprite

Instructions

 

• Lightly coat the inside of the 12″ dutch oven with cooking oil (or shortening).  Some people use tinfoil to coat the bottom of the dutch oven to make cleaning easier.
• Drain the liquid from the 3 cans of peaches and pour the peaches into the dutch oven.
• Empty the box of dry vanilla cake mix on top of the peaches.
• Add several thin slices of butter evenly spaced on the dry cake mix.
• Spread the brown sugar evenly across the contents in the dutch oven
• Lightly dust the top of the dry cake mix with the cinnamon
• Pour 2/3 of the can of Sprit (or 7-Up) on top of the cake mix and brown sugar. 

Preparing the fire for cooking

• Light ~30-35 charcoal briquettes using charcoal lighter fluid and a match/lighter.  Wait until the edges of the briquettes are white before using.
• Place 8-10 briquettes on the ground or on a dutch oven table under the bottom of the dutch oven and 18-20 pieces on top of the oven. This will create an oven-like cooking environment within the dutch oven.
• Cook the peach cobbler for ~30 minutes and check to see if it is done. It will be done if you can put a fork in the cake mix and the fork comes out clean. If it is not done, check again every 5 minutes.
• Use a dutch oven lid lifter to take the lid off of the dutch oven.  
• Serve it up with vanilla ice cream or whipping cream. Careful – it will be burning hot!