Fire It Up - Andrew Schloss [46]
INGREDIENTS:
2 cups wood chips, such as hickory, oak, or mesquite, soaked in water for 30 minutes
3 cups Smokin’ Brine
2 to 2½ pounds boneless top sirloin butt steak, about 1½ inches thick
¼ cup Smokin’ Rub
Homemade Steak Sauce:
4-inch strip orange zest and juice of ¼ orange
3 tablespoons balsamic vinegar
3 tablespoons apple cider vinegar
3 tablespoons water
2 tablespoons tomato paste
2 tablespoons soy sauce
1 tablespoon finely chopped onion
1 tablespoon Dijon mustard
1 tablespoon molasses
1 tablespoon chopped raisins
½ tablespoon honey
1 teaspoon tamarind paste concentrate
1 small garlic clove, smashed but left in one piece
1 bay leaf
Pinch of dried thyme leaves
Pinch of ground coriander
Pinch of ground cloves
Pinch of ground cinnamon
Pinch of ground ginger
Pinch of cayenne pepper
Coarse salt to taste
DIRECTIONS:
Combine the brine and steak in a 1-gallon zipper-lock bag. Press out the air, seal, and refrigerate for 2 hours. Drain and pat the steak dry with paper towels. Sprinkle with the rub and let stand at room temperature for 45 minutes.
For the steak sauce: Place all of the ingredients for the steak sauce in a small saucepan and stir until smooth over medium heat. Bring to a simmer, and then reduce the heat to low and simmer gently until thick, 10 to 15 minutes. Fish out and discard the orange zest and bay leaf. Cool slightly, and then transfer the mixture to a food processor and puree until very smooth, scraping down the sides once or twice. Taste and add more salt if necessary. Cool.
Light a grill for bilevel high/medium-low heat with smoke, about 500+/325°F. Add the wood chips and when you see smoke, brush the grill grate, and coat with oil. Grill the steak directly over high heat until nicely grill-marked, about 3 to 5 minutes per side. Reduce the heat on a gas grill to medium-low, or move the steak to the medium-low-heat area on a wood or charcoal grill. Cover and cook for another 8 to 10 minutes for medium-rare to medium-done (an internal temperature of 135°F to 145°F). Transfer to a platter and let rest for 5 minutes before slicing. Serve with the steak sauce.
BOTTOM SIRLOIN/SIRLOIN
Chimichurri Beef Kebabs with Yams and Chorizo
MAKES 4 SERVINGS
A little tougher than top sirloin, bottom sirloin makes great kebabs because the tough connective tissue is cut in several places, making the meat easier to chew. Here we pair the sirloin with an Argentinean chimichurri that explodes with the bright green flavors of parsley and cilantro along with sharp sherry vinegar, rich virgin olive oil, and a modicum of hot pepper flakes for kick. If you’re skeptical of yams with beef, consider their molasses-like sweetness and how it caramelizes on the grill and provides a sunburst of flavor to complement the roasted meat. It works, and the paprika-spiked sausage heightens the sensation on all levels.
INGREDIENTS:
4 bamboo or metal skewers
2 cups Chimichurri Sauce
¼ cup Smoked Paprika Rub
1 pound trimmed bottom sirloin, cut into 1½-inch cubes
12 ounces yams or orange-flesh sweet potatoes, peeled and cut into 1½-inch cubes
2 teaspoons olive oil
8 ounces cured chorizo sausage, sliced diagonally about ½ inch thick
DIRECTIONS:
Make the sauce and rub. Let the steak stand at room temperature for 30 minutes before grilling. If you are grilling with bamboo skewers, soak them in water for 30 minutes.
Toss the yams with the oil in a microwaveable dish. Cover and microwave at full power until barely tender, 2 to 3 minutes. In a large bowl, gently toss the parcooked yams with the steak, chorizo, and paprika rub until evenly coated. Thread the yams, steak, and chorzo alternately on the skewers, leaving a little space beween each piece.
Light a grill for direct medium-high heat, about 425°F. Brush the grill grate and coat with oil. Grill the kebabs directly over