We had a nice day Sunday last so decided to smoke two flat iron steaks for fajitas with smoked bell peppers and onions. I started out by marinating the steaks for six hours. If I were to use this marinade again I would change a couple of things. I would add some fresh garlic, black pepper, and some olive oil. This cut is very lean and could benefit from some extra fat. Here is the merinade.
3/4 cup salsa
1/4 cup Stubbs barbeque sauce
1/4 cup juice from pickled jalapenos
2 tsp dry mustard
1/2 tsp salt
The peppers and onion slices were coated with olive oil, salt, and pepper.
I smoked the steaks at 225-240 for two hours with manzanita chunks(basted at 1hr) to an internal temp of 135 then pulled and foiled for 40 minutes. The peppers and onions went in for the last hour of smoke. When I pulled the meat I cranked the temp up to 290 on the peppers while the meat rested. I finished the meat off on the gas grill with another dose of merinade and a quick sear on each side to get a nice sear. Gave the veggies a sear on the grill also. The meat was sliced thin and searved with flour tortillas, sour cream, black bean salsa, guacamole, and the sliced veggies.
Meat in the smoker
3/4 cup salsa
1/4 cup Stubbs barbeque sauce
1/4 cup juice from pickled jalapenos
2 tsp dry mustard
1/2 tsp salt
The peppers and onion slices were coated with olive oil, salt, and pepper.
I smoked the steaks at 225-240 for two hours with manzanita chunks(basted at 1hr) to an internal temp of 135 then pulled and foiled for 40 minutes. The peppers and onions went in for the last hour of smoke. When I pulled the meat I cranked the temp up to 290 on the peppers while the meat rested. I finished the meat off on the gas grill with another dose of merinade and a quick sear on each side to get a nice sear. Gave the veggies a sear on the grill also. The meat was sliced thin and searved with flour tortillas, sour cream, black bean salsa, guacamole, and the sliced veggies.
Meat in the smoker
