Smoked adobo steak fajitas - Jeff Phillips meets Bobby Flay (QVIEW of course)

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tatuajevi

Fire Starter
Original poster
Apr 24, 2013
74
13
Detroit, MI
I enjoy taking inspiration from different recipes and making them my own - often times I can create a dish that really suits my tastes. Here is my adventure in smoking a Top Round (a recent idea from Jeff's newsletter) using a marinade I discovered from Bobby Flay's show "BBQ Addiction" that turned out to be just ridiculously delicious.

So Jeff suggested smoking a Top Round/London Broil in his newsletter Smoked London Broil  which basically takes a Top Round roast with a little rub that you smoke until it's done. Since I wanted to make it into Fajitas, I was looking for a spicey marinade to accent the meat a bit. I saw Bobby Flay's BBQ Addiction episode with Adobo marinated Brisket (sounds fantastic!) that I adjusted for a much smaller cut of meat.

2 pound Top Round roast seasoned w/ salt and pepper
6 cloves garlic, chopped
1 plum tomato
Zest of 1 orange plus 1/2 cup freshly squeezed orange juice
1/4 cup fresh cilantro leaves
1/4 cup red wine vinegar
1/3 cup canola oil
1.5 tablespoons ancho chile powder
1.5 tablespoons chipotle powder
2 tablespoons chipotle puree
2 tablespoons dark brown sugar


I threw everything into a blender until it was smooth, took a taste and nearly lit my mouth on fire (give me a glass of water!!) and tossed the marinade and the steak into a plastic bag. Marinated it for 8 hours. Smoked with Cherry (everyone keeps saying cherry is the way to go with beef, they were right!) until it reach 120 degrees. It took about 2 hours with my temps between 200-235. Then I tossed it over some hot coals to reverse sear it up and pulled it when it hit 130-135. Woah baby was it fantastic! Tender, juicy, and very flavorful!! The marinade was super spicy before cooking but the meat wasn't very spicey at all. I also made guacamole, peppers and onions, and a few other fixins to go with the fajitas. Man, it was a very delicious meal! Pics will be posted in a minute!
 
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Happy smoken.

David
 
Awww man!  That looks fantastic!!!!

Everyone knows how much I enjoy a good reverse sear....in my opinion, the ONLIEST way to cook a steak.

Keep the q-view coming...very nice job BTW.

Bill
 
Looks delicious!  My dad always sold round steaks ¾" thick for swiss steak; pound 'em with flour, sear and wet cook.  The owner of the local restaurant/beer joint, Bob's, came in and got a 3" Round steak; dad told him it'd be tough and chewy.  Bob laughed leaving the store and invited us to come in for a meal.  He served that round steak, all three sections (top, bottom and eye) and dad's eyes rolled back in his head how good it was!  Bob had heard of someone else serving this new-fangled "London Broil Round" and had to try it, and no one better to test it on was dad!  
 
Awww man!  That looks fantastic!!!!

Everyone knows how much I enjoy a good reverse sear....in my opinion, the ONLIEST way to cook a steak.

Keep the q-view coming...very nice job BTW.

Bill

I've been reverse searing a lot lately!
 
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I'm a huge fan of Flay, he really loves the grill, but I can't say Iv'e ever seen him smoke anything. His flavors are typically right on with what my wife and I like so we have done a bunch of his stuff. Your steak looks amazing, and I can't wait to marry Bobby and Jeff together like you did. Good Stuff, and what a way of thinking outside of the box.

 
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Great pic, he's a guy I'd love to grab a beer with, right? Just seems like a regular guy, I guess. I've been watching his shows and with this one he used his "big green egg" to smoke the Brisket. I've never seen him use a traditional smoker.
 
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