Smoky Beef Strips Recipes
PAM'S SMOKED NY STRIP LOIN ROAST
If you want a tender, juicy, lightly smoked piece of roast beef, give this a try. I use an electric Masterbuilt smoker for my smoking recipes.
Provided by Pamela Rappaport @Pamelalala
Categories Beef
Number Of Ingredients 2
Steps:
- This piece of meat is basically NY Strip steaks before they are cut into steaks. Select a roast with a nice fat cap on it.
- TWO DAYS before you cook - Remove the meat from it's wrapper and pat dry. Generously salt with kosher salt and fresh ground pepper on all sides.
- Place on a rack over a drip pan in the fridge and let sit UNCOVERED for 2 days. Really. Do it.
- Preheat your smoker to 215 degrees. Place the roast directly on the smoker rack fat side up. Insert temperature probe.
- Add about 1/2 cup hickory chips to the smoker. We like this lightly smoked so that's all I use. If you like a heavier smoke taste add it more than once.
- Remove when the internal temperature reaches 125 degrees. I strictly go by internal temperature and not time. Let rest at least 20 minutes before slicing. The temperature will rise while resting and you should have a nice medium rare piece of meat.
SMOKY BEEF STRIPS
This is taken directly from The Frugal Gourmet Cookbook by Jeff Smith, which was published in 1984. Smith's cooking show on PBS was a long-time hit, until allegations surfaced that he had molested a number of young teenage boys. It meant the end of his shows on PBS and his cookbooks fell out of favor as well. You will see this on the web sometimes, and it's titled Korean Beef Strips or Smoky Korean Beef Strips. Both are incorrect. Here is Jeff Smith's introduction to this dish, word for word (you can see why people got confused with the title years later). "Actually I must confess that this dish is more Korean than Chinese. I developed it after tasting such a treasure at a street fair in Tacoma. We have many Koreans living near us in the Northwest because of Fort Lewis and McChord Air Force Base. They have brought a delicious influence with them." *Editor's Note: Smith died in 2004. Some of his cooking shows can still be found on Youtube.
Provided by Bill B.
Categories Meat
Time 40m
Yield 25 Strips, 4 serving(s)
Number Of Ingredients 12
Steps:
- Marinate beef strips in all ingredients for 30 minutes at room temperature or 4-24 hours in a refrigerator. Remove beef strips and reserve marinade. Broil 4-5 inches from heat source until lightly browned. Remove from oven and turn beef strips over, using reserved marinade to brush them. Broil 4-5 more minutes until lightly browned. Serve warm.
- *Editor's note: I use a number of cuts of beef for this dish, including tri-tip. Bottom line is this: The better quality the beef? The better this dish is going to be.
Nutrition Facts : Calories 288.1, Fat 11.6, SaturatedFat 4.8, Cholesterol 112.4, Sodium 1272, Carbohydrate 7, Fiber 0.4, Sugar 4.1, Protein 38.2
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