Rating: 5 stars
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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.

Bill and Cheryl Jamison
Recipe by Cooking Light July 2005

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Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
6 servings (serving size: about 3 ounces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak wood chips in water 30 minutes; drain.

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  • 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.

Nutrition Facts

186 calories; calories from fat 43%; fat 8.8g; saturated fat 3.4g; mono fat 3.6g; poly fat 0.3g; protein 24.1g; carbohydrates 1.2g; fiber 0.2g; cholesterol 65mg; iron 2.4mg; sodium 273mg; calcium 13mg.
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