Smoked Strip Steaks Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Bill and Cheryl Jamison
Strip steaks offer a lot of surface area relative to their total size, which allows them to absorb a maximum amount of smoke. Serve thin slices of the steak over rice pilaf.
Ingredients
- 2 cups wood chips
- 2 teaspoons freshly ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon dry mustard
- 2 (12-ounce) New York strip or sirloin strip steaks, trimmed
- 2 teaspoons Worcestershire sauce
- Cooking spray
Instructions
- Soak wood chips in water 30 minutes; drain.
- Combine pepper, garlic powder, salt, and mustard, and rub evenly over both sides of steaks. Place coated steaks in a large zip-top plastic bag; add Worcestershire sauce. Seal and shake to coat. Marinate in refrigerator 30 minutes.
- Prepare grill for indirect grilling, heating one side to low and leaving one side with no heat. Maintain temperature at 200 ° to 225 °.
- Heat a large, heavy skillet over high heat. Remove steaks from bag, and discard marinade. Coat pan with cooking spray. Add steaks to pan; cook 1 1/2 minutes on each side or until browned. Remove from pan.
- Place wood chips on hot coals. Place a disposable aluminum foil pan on unheated side of grill. Pour 2 cups water in pan. Coat the grill rack with cooking spray, and place on grill. Place steaks on grill rack over foil pan on unheated side. Close lid; cook 1 hour and 15 minutes or until a thermometer inserted into steak registers 145 ° (medium-rare) or until desired degree of doneness. Remove steaks from grill; cover and let stand 5 minutes. Cut steaks across grain into thin slices.
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