Having cooked a few steaks in the outdoors in my past, this one is based on a combination of modern spices and good, old outdoor cooking that my dad taught me growing up. He always blended traditional Montreal Steak Seasoning with ground coffee for a rub that he put on the steaks we cooked when camping. The other thing he did frequently was skillet cook the steaks. This is a variation on that theme.
Ingredients:
- 1 package of white or brown gravy mix, pick your favorite
- 2 to 4 steaks, pick your favorite cut (quantity depends on size or steak, you’ll need 3 cups of chopped meat)
- 1/4 cup Ranchers Reserve Cowboy Blend with Coffee Steak Rub
- 1/4 Montreal Steak Seasoning
- 2 tablespoons butter
- 1/2 small yellow onion, minced
- 1 cup frozen green peas
- 1 cup El Pinto hot green salsa
- 2 cups Monterey jack cheese (substitutions allowed for your favorite cheese)
- 2 hash brown crust pie pans
Filling:
Combine Cowboy Rub and Montreal Seasoning and rub on steaks liberally. Then let them sit in fridge for about 4 hours. Cook them on grill (or cast iron skillet if you are so inclined) to about medium to medium-well. I guess you could go for rare if you want, but I don’t think it tastes as good that way. When done, let them set for about 5-10 minutes and then cut up into small pieces. In a skillet, melt butter and cook onions till they are translucent. When cooled down, mix steak, onions and peas together and refrigerate till final assembly.
Final Assembly and Cooking:
Preheat oven to 375. In a large mixing bowl, combine eggs, half and half and salsa. Beat till fully mixed. Add pepper to taste. Warm prepared filling if you refrigerated it and place equally into two pie crusts. Then pour egg mixture equally over filling and very lightly mix it together. Top with 1 cup of cheese on each pie, add a little more seasoning of your choice, I usually sprinkle a little pepper mixed with just a little bit of Montreal Seasoning on top. Place pies in middle of oven and bake for 40-45 minutes or until cheese is a golden brown. Remove from oven and pack it up for the rink.