From my RV kitchen

Bend, Oregon used to be a sleepy high desert town in Central Oregon but has recently enjoyed a renaissance. The area is known as an outdoor mecca - white water rafting on the spectacular Deschutes River, hiking, biking and simply enjoying the scenery. One of my favorite things to do there is head over to Mount Bachelor, ride the chair lift to the top and hike around - taking in the fresh juniper scent and the fantastic views. The Cascade Lakes Scenic Drive is a National Scenic Byway and not to be missed.

Take yourself out to the Alpenglow Cafe for breakfast or the Deschutes Brew Pub for lunch or fantastic dinner specials and treat your taste buds! Everyone needs a kitchen break now and then :>

Ingredients

1 pound of steak, chicken or fish to grill - your choice
olive oil
salt/pepper/herbs to taste
1/4 c balsamic vinegar
juice of 1 lemon
zest of 1 lemon
2 T chives - chopped

How-to

Prepare meat by coating with olive oil and sprinkling with a pinch of salt, pepper and herbs. Using the back of a spoon, rub the spices into the meat.

Place the meat on a hot grill to cook.

While meat is grilling combine balsamic vinegar, lemon juice, zest and chives in a flat pan such as a Pyrex cake pan and swirl to mix.

Remove meat from the grill when cooked to desired doneness/temperature and place directly into vinegar bath - 30 seconds per side.

Allow meat to rest on a cutting board for two minutes, slice and serve.

Addition Tips

Nothing says camping more than steak on the grill. Watch our guest chef - Chef Doug Miner from Cross Wind Catering - add an elegant and interesting twist to this classic. What do you think? Drop me a line - I love hearing from you - and subscribe so you don't miss a single delicious episode.

Let's Connect

Direct from my RV kitchen - part cooking class on wheels, part RV travel guide - these RV videos cook! Discover more RV destinations and camping recipes on the RV Cooking Show website.

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