Sizzlin’ Steak

AuthorSite EditorCategory,
Yields1 Serving
 5 lbs steaks (your favorite)
 1 tsp seasoned salt
 1 tsp black pepper
 1 tsp garlic powder
 1 12 oz can of Papaya nectar
 1 tsp sugar
 1 large Ziploc freezer bag
1

A very tender steak, if not cooked to well done. Never pierce meat or you will make it dry and tough, use tongs.

Mix ingredients, less meat, in small bowl. Open Ziploc bag and place steaks "flat" in one layer inside of bag. With Ziploc open, raise bag just enough to poor in marinade without making a mess. Close bag and work out air pockets as you're zipping closed. Your bag should look like it is flat somewhat. Freeze for 2 days prior to campout. When ready to cook, let your steaks thaw until marinade is liquid. Place on medium grill and cook to desired doneness.

Servings: 4
Preparation time: 10 minutes

Ingredients

 5 lbs steaks (your favorite)
 1 tsp seasoned salt
 1 tsp black pepper
 1 tsp garlic powder
 1 12 oz can of Papaya nectar
 1 tsp sugar
 1 large Ziploc freezer bag

Directions

1

A very tender steak, if not cooked to well done. Never pierce meat or you will make it dry and tough, use tongs.

Mix ingredients, less meat, in small bowl. Open Ziploc bag and place steaks "flat" in one layer inside of bag. With Ziploc open, raise bag just enough to poor in marinade without making a mess. Close bag and work out air pockets as you're zipping closed. Your bag should look like it is flat somewhat. Freeze for 2 days prior to campout. When ready to cook, let your steaks thaw until marinade is liquid. Place on medium grill and cook to desired doneness.

Servings: 4
Preparation time: 10 minutes

Sizzlin’ Steak