Lunch / Dinner
Smoked Top Sirloin Steak
No fancy smoker? No problem. With this easy technique, all you need is a gas grill, tin foil, and a few handfuls of wood chips for smoked meat that will rival any hard-core barbecuer’s results. As the grill heats, the chips smoke and the meat absorbs it. The end result is a steak that’s juicy, hot, and full of genuine smoky flavor.
Start with a 2½- to 3-lb. top sirloin steak — if it’s smaller the meat won’t pick up any smoky flavor, larger and the wood chips will burn out before the meat is cooked. Once the packet begins to emit smoke, sear the steak over direct heat to give it grill marks, then move it to indirect heat to finish cooking and smoking.
Ingredients
PREPARE:
SEASON:
Instructions
Prepare wood chips according to package directions. Prepare grill for indirect grilling, heating one side to high and keeping the other side unlit. Place wood chips in the middle of a large sheet of heavy-duty foil. Wrap up sides and seal to create a packet. Poke several holes in top of packet and place over direct heat.
Season steak with salt and pepper; coat with oil. Sear steak over direct heat, covered, 2 minutes per side.
Transfer steak to indirect side and smoke, covered, rotating every 5 minutes, until an instant-read thermometer inserted into the thickest part registers 135° for medium-rare, 25–30 minutes. Remove steak from grill, tent with foil, and let rest 10 minutes. Slice steak against the grain and serve with Steak Sauce.
Poke holes in the foil packet so the smoke can escape and flavor the steak as it cooks.
Sear the steak over direct heat to give it color, then move it to the indirect side to finish smoking.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 211
% Daily Value*
Total Fat 11g 16%
Saturated Fat 4g 20%
Cholesterol 69mg 23%
Sodium 75mg 3%
Carbs 0g 0%
Fiber 0g 0%
Protein 25g
*Percent Daily Values are based on a 2,000 calorie diet.