Steak and Bannock

We’ve been having some real problems with power outages in our area lately. It seems like whenever we have a storm or a particularly hot day, the part of the grid that I live in goes down, often for hours. It’s particularly frustrating because a few streets over, who have infrastructure that was put in at the same time as where I live, there won’t even be a glitch.

Such was the case last night when I came home from a grocery run with the kiddos after school. There was a thunder and lightning storm, but there were no issues at the store, so I didn’t think anything of it. Lo and behold, when I returned home we had no power, and apparently we hadn’t for at least an hour. Well, that changed my dinner plans drastically! I’d been planning on making pasta with homemade pesto, but without a burner upon which to boil the water, that was out. (Honestly, I’m starting to think that our next barbecue should be the kind with a burner on the side, since this happens so often.) So I rummaged through the day’s purchases and found something that could easily be cooked on the gas barbecue (I couldn’t use the wood pellet one since the auger is electrically driven).

Luckily I’d picked up a pack of steaks that I’d planned to marinade for the next day’s meal. There was a really good special, and the inch-thick steaks were cheaper by the pound than medium ground beef. So I threw them on the grill with a dusting of Montreal steak spice, and cooked them low and slow (about 300 to 320F) for about an hour, so they’d be done all the way through without burning.

But what to do for a side dish? I had no bread made; I was out of potatoes and corn; rice and pasta were right out because I couldn’t use the stove. But suddenly my Girl Guide training popped into my head: what about bannock? Granted, we’d always made bannock by twisting the dough around a stick and cooking it over the campfire, but traditionally it was made on a griddle or a flat stone. A cast iron pan on a gas barbecue isn’t that much different, right?

It turns out that I was absolutely correct! A perfectly decent bannock can be made this way, and honestly it’s not very difficult. I used the recipe I’d learned years ago from The Golden Book of Camping and Camp Crafts (1959), which was my father’s book before me and was one of my favourite resources for techniques as a Girl Guide. (This recipe just so happens to be vegan/vegetarian so long as you use a vegetable oil such as canola oil as your fat, which I admit wasn’t a huge factor when pairing with steak, but it would have been useful if I’d had a vegan guest.) I preheated my grill to 325F, since I was cooking the steak in there anyway. I basically treated the bannock like a big, slow pancake: cook for 10min or so with the lid closed, open the lid and flip the dough, and then close the lid to cook for another 10min or so. I stayed outside with the bannock and checked on it often because I really wasn’t sure how long it would take — except when it started to rain again. The heat wasn’t terribly consistent, especially with the rain cooling the whole thing down at one point, but it still turned out quite well. Basically, it was just a giant biscuit that I didn’t have to run the oven to make — which makes me think I’ll be making it on future hot days where I don’t want to have to cook indoors.

The steak was done to perfection, by the way. It was melt-in-your mouth. Not too shabby for an improvised meal cooked without electricity!

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