Steak Smoking Board Recipe

Marinate steak

Pat steak dry. In a bowl whisk olive oil, lime juice, minced garlic, cumin, chili powder, smoked paprika, kosher salt and black pepper. Place steak in a resealable bag or shallow dish and pour marinade over. Refrigerate 30 minutes to 2 hours (minimum 30 minutes for flavor).

Bring to temperature

Remove steak from fridge 20–30 minutes before cooking to come closer to room temperature for even cooking.

Smoke or grill steak

Preheat smoker or grill to 225–275°F (107–135°C) for low-and-slow smoking. Place steak on smoker or over indirect heat and cook until internal temperature reaches about 115–120°F (46–49°C) for medium-rare after final sear, about 30–50 minutes depending on thickness. Alternatively, sear on a very hot grill or cast-iron after smoking for 1–2 minutes per side to develop crust. Let rest 10 minutes before slicing thinly against the grain into fajita-style strips.

While steak cooks, make the cola glaze. In a small saucepan combine cola, brown sugar, soy sauce and apple cider vinegar. Bring to a simmer over medium heat and reduce until slightly syrupy, about 10–12 minutes. Mix cornstarch with cold water to make a slurry, then whisk into glaze and simmer 1 more minute until thickened. Taste and adjust seasoning. Remove from heat and keep warm. Reserve about 2–4 tbs for brushing the steak and the rest for serving.

Slice peppers into 1/4–1/2-inch strips and onion into similar strips. Toss with vegetable oil, salt and pepper. Heat a cast-iron skillet or grill pan over medium-high heat and cook until softened with charred edges, about 6–8 minutes, stirring occasionally. Keep warm.

Place drained, warm grilled peppers and a portion of sliced steak in a small ovenproof pan or cast-iron skillet. Sprinkle shredded cheese evenly over the top and place under a broiler or on a hot grate just until cheese melts and is bubbling, about 1–2 minutes. Remove carefully; this component will be the cheesy portion of the board.

Warm tortillas: Wrap tortillas in foil and place in a low oven (250°F / 120°C) for 10–15 minutes or heat individually on a dry skillet 20–30 seconds per side until warm and pliable. Arrange shredded lettuce, guacamole, sour cream, cilantro and lime wedges in separate bowls for the board.

Brush the rested sliced steak lightly with the reserved cola glaze. Arrange the sliced steak on the board near the cheese-melted steak, pile grilled peppers & onions beside it, and place bowls of shredded lettuce, guacamole, sour cream and tortillas around. Sprinkle coarse finishing salt over steak and peppers and add hot sauce on the side if desired.

Serve: Provide tongs or forks for building fajitas. Guests assemble tortillas with steak, peppers, lettuce, a dollop of guacamole and sour cream, finish with a squeeze of lime and extra glaze or hot sauce to taste.