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Chef Tom cooks up one of our favorite recipes of all time... and if you're looking for something a bit lighter for the New Year, this is the perfect dish!

Carne Asada Flank Steak with Chimichurri and Cauliflower Rice

Ingredients

• 1 flank steak


• Sweetwater Spice Lime Jalapeño Fajita Bath Brine


• Cattleman’s Grill 8 Second Ride Carne Asada

For the Fire Roasted Chimichurri:

• 1 cup cilantro, chopped


• 1/2 cup flat leaf parsley, chopped


• 4 Poblano chiles


• 4 Anaheim chiles


• 1/4 sweet onion, roughly chopped


• 6 cloves garlic, roughly chopped


• 1/4 cup fresh squeezed lime juice


• 2 tbsp capers


• 2/3 cup extra virgin olive oil


• salt, to taste

For the cauliflower rice:

• 1 head cauliflower


• pinch cumin


• kosher salt, to taste


• 1-2 tbsp fresh cilantro, minced


• lime juice, to taste

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Instructions

Trim any silver skin from the surface of the flank steak. Submerge the steak in Sweetwater Spice Lime Jalapeño Fajita Bath Brine (and equal parts water). Let sit one hour for every pound of meat.

Preheat your Yoder Smokers YS640 pellet grill to 500ºF, set up for direct grill with GrillGrates over the firebox.

To make the chimichurri, place all of the chiles on the GrillGrates. Grill on all sides, until all sides are blackened. Place the chiles in a zip-top bag or bowl covered with plastic wrap. Allow the chiles to steam for 10-15 minutes. Remove from the bag/bowl. Peel the skins from the flesh. Scrape out the seeds. Discard the stem. You will only be using the flesh of the chiles.

Place all of the ingredients into the food processor. Pulse until all ingredients are chopped and well combined. Adjust consistency with more olive oil for a looser sauce. Cover and refrigerate until ready to use.

To make the cauliflower rice, cut the cauliflower florets away from the stem. Roughly chop the florets. Place in a food processor. Process until broken down into rice sized granules. Preheat a Lodge Logic 12” cast iron skillet over medium heat. Add a little olive oil. When the oil is hot add the cauliflower, cumin and a pinch of salt. Cook until softened, about 10 minutes. Taste and adjust salt, as necessary. Add the cilantro and a squeeze of lime juice.

Remove the steak from the marinade. Remove excess liquid from the surface with a paper towel. Season with Cattleman’s Grill 8 Second Ride Carne Asada. Grill the steak about 8 minutes each side, until internal temperature reaches 125ºF. Let rest ten minutes. Slice thin, across the grain of the meat. Serve with fire roasted chimichurri and cauliflower rice.

Summer is coming to an end and we're quickly approaching tailgate season. It's the perfect time to be outdoors and enjoying the good food with good people. Steak Modiga might just be the perfect addition to your late summer or game day cookouts! We're pounding out sirloin steaks, marinating them and breading them with cheese and breadcrumbs before rolling them up and placing them on skewers. It's almost like a pinwheel version of chicken fried steak!

Steak Modiga

Yield: 4 servings

Ingredients

• Smoke on Wheels BBQ Marinade


• 1.5 lb sirloin steak, pounded thin (1/4”)


• 1 cup Italian seasoned breadcrumbs


• 1/2 cup grated parmesan cheese


• 2 tbsp chopped fresh parsley


• 4 garlic cloves, minced


• Salt & pepper

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Instructions

Place the sirloin in a zip top bag, and pour the Smoke on Wheels BBQ Marinade in the bag. Marinate for 2 hours. Remove the steak from the bag. Reserve the marinade.

Preheat your Yoder Smokers YS640 pellet grill to 450ºF. In a foil pan, combine bread crumbs, cheese, parsley, and garlic. Mix to combine. Place the reserved marinade in a separate foil pan.

Dip the steaks into the reserved marinade then coat with crumb mixture. Tightly roll the steaks up and slice rolls into pinwheels every 1”-1.5”. Thread onto skewers. Grill the skewers on oiled GrillGrates until the internal temperature reaches 130ºF.



Make the process of pounding out the steak a little easier by first butterflying it open.



You can use the flat side of a meat mallet, or even a heavy skillet to pound the steak. Shoot for 1/4" thickness.



The Smoke on Wheels BBQ Marinade is a fantastic, versatile savory marinade that works great on beef, pork or chicken. In this case, not only does the marinade act as a tenderizer and a flavoring agent, but also works as a binder for the breadcrumb and cheese mixture that becomes the breading for the Steak Modiga.





After breading the steak, it's tightly rolled, sliced into 1.5" thick pinwheels and threaded onto skewers.





High heat direct grilling on our GrillGrates produces a great crunchy texture on the outside, as well as the char from the grill marks, while the inside stays incredibly moist and tender.

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Chef Tom shows you how we cook Caveman Steaks, which are thick cut steaks (in this case porterhouse and bone-in ribeyes) direct on hardwood charcoal.

Caveman Steaks Recipe

Ingredients

• thick cut (1 1/4”- 1 1/2”) steaks, like ribeye or t-bone


• steak seasoning, like Cattleman’s Grill Tuscan Steak, Steakhouse Seasoning, or California Tri-tip Seasoning


• grape seed oil

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Instructions

Rub a thin layer of grape seed oil over the steaks. Season with your steak seasoning.

Build a charcoal fire in your grill. Let the coals cook down until they glowing red/orange. Fan the ash off of the coals and place the steaks directly on the coals. Cook until the surface of the meat is slightly charred. Flip and repeat.

Transfer the steaks to a grate in an indirect grilling area. Continue cooking until the internal temperature reaches 125ºF-130º.

All the great things you love in a Bloody Mary (optional vodka, on the side) plus the goodness of grilled strip steaks. This is a salad that will not disappoint!

Bloody Mary Steak Salad Recipe

Ingredients

• 2 strip steaks


• 1/4 cup prepared horseradish


• Cattleman’s Grill Tri-tip Seasoning


• 5 oz baby arugula


• 10 small tomatoes, halved


• 1 red onion, quartered


• 2 celery stalks


• Bloody Mary Mix


• Holmes Made Dad's Spicy Garlic Dill Pickles


• blue cheese stuffed olives


• croutons


• Grinders Death Nectar Hot Sauce

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Instructions

Preheat your grill for high heat (400ºF+) direct grilling. Rub the steaks with the prepared horseradish, then season with the Cattleman’s Grill Tri-tip Seasoning.

Toss the tomatoes, red onion, and celery in oil and season with salt and pepper.

Begin grilling the onions. They will take the longest. You want to achieve nice char on the outside and slightly soften the onion. If you are getting too much car, transfer to indirect heat.

Grill the steaks on both sides until the internal temperature reaches 130ºF. Remove from the grill and rest.

Grill the celery and tomatoes until slightly charred and softened. Dice all of your veggies and steak. Toss with the arugula, tomatoes, red onion and celery. Pour about 1/4-1/2 cup of bloody mary mix. Garnish with diced pickles, blue cheese stuffed olives, croutons and Grinders Death Nectar Hot Sauce (or your favorite Bloody Mary garnishes).



Big flavors all around! Horseradish on the steaks. Pickles, olives, onions and more. You've probably seen some crazy Bloody Marys. This salad is no different. Add or remove anything you like!





Our biggest improvement on the Bloody Mary flavor profile? Smoke & fire!

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Chef Tom grabs a couple recipes out of Steven Raichlen's newest cook book "Project Smoke" and creates a killer combination of tri-tip and horseradish sauce that is to die for.

Reverse Seared Tri-tip Recipe

Ingredients

• 2 tsp kosher salt


• 2 tsp black pepper


• 2 tsp garlic powder


• 1 tsp dried rosemary


• 1 tsp dried oregano


• 1 (2.5 lb) beef tri-tip

For the Three Hots Horseradish Sauce:

• 1/2 cup mayonnaise


• 1/2 cup prepared horseradish


• 1 tbsp House of Q Slow Smoke Gold


• 1 tsp Grinders Molten Hot Sauce


• 1 cup heavy whipping cream


• salt & pepper

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Instructions

Preheat your Yoder Smokers YS640 pellet grill to 250ºF, set up for smoking. Also, install your GrillGrates to preheat for the finishing sear.

Trim any excess fat and silver skin from the outside of the tri-tip.

Combine the seasonings and mix well. Apply a thin layer of oil to the roast. Coat all sides with the rub. Let rest 5-10 minutes.

Smoke the tri-tip on the second shelf of the grill until the internal temperature reaches 110ºF. Remove from the grill, and cover loosely with foil.

While the tri-tip is smoking, make the Three Hots Horseradish Sauce. Start by whipping the heavy cream to soft peaks. In a separate bowl combine the mayo, horseradish, House of Q Slow Smoke Gold and Grinders Molten Hot Sauce and whisk to combine. Then, using a spatula, gently fold in the whipped cream. Season with salt and pepper.

Increase the temperature to 500ºF, and remove the door from your two piece diffuser (or remove the entire diffuser). Replace the grates, with the GrillGrates directly over the fire box.

When the grill comes up to temperature, grill the tri-tip on both sides to achieve grill marks and color. Remove the roast from the cooker when the internal temperature reaches 125ºF.

This recipe was prepared on a Yoder Smokers YS640 Pellet Grill.

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Who doesn't love a killer Philly Cheesesteak Sandwich? Here we make our take on a classic American food...that's where this Philly Cheesesteak Recipe comes in. It's simple, but with a few tweaks it goes from good to great.

Philly Cheesesteak Recipe

Yield: 4 sandwiches

Ingredients

• 1.5 lb ribeye steaks


• Cattleman’s Grill Tri-tip Seasoning


• 1 large yellow onion, sliced


• 2 green bell pepper, sliced


• 6 slices provolone cheese


• 6 slices white american cheese


• 4 hoagie buns


• vegetable oil

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Instructions

Place your ribeye steaks in the freezer for 30-60 minutes. Preheat your Yoder Smokers YS640 pellet grill to 450ºF, with the diffuser removed and a griddle over the firebox. Remove the steaks from the freezer and slice very thin. Toss the sliced meat in a little oil and season with Cattleman’s Grill Tri-tip Seasoning.

Combine the onions and peppers in a bowl. Toss in a little oil and season with Cattleman’s Grill Tri-tip Seasoning.

Place the buns, cut side down, on the right side of the grill (brush with butter first, if desired). Grill until toasted, then remove and set aside.

Cook the onions and peppers on the griddle until browned. Remove and set aside. Cook the beef on the griddle until browned. Add the onions and peppers back to the griddle. Make two long mounds of the cheesesteak filling. Top with the cheeses. Cook another couple of minutes until melted.

Transfer the cheesesteak filling to the buns.

We're still kind of geeking out over cast iron plate setters for the kamado style grills. Last week we were baking pizzas on it. This week we're grilling flank steak directly on top. This is a pretty classic, solid fajita recipe that is simple and easy to translate to whichever cooker you're using, so non-ceramic grill users-- read on, as well!

Steak Fajitas Recipe

Yield: 10-12 fajitas

Ingredients

• 2 1/2 lb flank steak


• Sweetwater Spice Smoked Habanero BBQ Bath Brine Concentrate


• Dizzy Pig Fajita-ish


• 1 large green bell pepper, seeded, sliced


• 1 large red bell pepper, seeded, diced


• 1 large yellow onion, sliced


• 1 bunch cilantro, leaves only


• Queso Fresco


• Flour tortillas

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Instructions

Trim any excess fat and silver skin from the outside of the flank steak. Place in a zip top bag with equal parts Sweetwater Spice Smoked Habanero BBQ Bath Brine Concentrate and water. Place in the refrigerator for one hour.

Preheat your ceramic grill to about 425ºF, with a Cast Iron Plate Setter installed, grill/griddle side up. Place a Lodge Logic 7 quart dutch oven on the plate setter to preheat.

Remove the steak from the bag. Pat dry with paper towels. Season all surfaces with Dizzy Pig Fajita-ish. Let the rub soak into the meat for 10 minutes.

Meanwhile, put a little oil in the dutch oven and add the peppers and onions. Season with Dizzy Pig Fajita-ish, and cook until the onions are translucent, but not too soft. Remove the dutch oven from the cooker and cover to keep warm.

Transfer the flank steak to the grill. Grill directly on the cast iron plate setter on both sides until the internal temperature reaches 125ºF. Monitor the internal temperature with an instant read thermometer like the Maverick PT-75. Remove from the cooker. Cover with foil and rest 10 minutes.

Slice the steak very thin, against the grain. Build your fajitas by combining the steak and fajita veggies in a flour tortilla, topped with cilantro leaves and crumbled queso fresco.

This recipe was prepared on a Kamado Joe.

Fresh out of a smokey habanero bath/brine, we're hitting our flank steak with a classic fajita seasoning from Obie-Cue's.





Cooking directly on the cast iron produces great color and flavor.







A Lodge 7 quart dutch oven is a perfect fit for most ceramic grills, and does well to contain your veggies while they cook.



THIN SLICES! Flank steak is a tough cut. Even when cooked properly. You want the muscle strands as short as possible for the most tender bite.

Get set for a romantic Valentine's with this simple dinner for two. We're grilling strip steaks, topping them with a delicious compound butter and mushrooms along with some angel hair pasta. It's not difficult to dress up steak and pasta with a few easy tricks!

Grilled Steak Dinner for Two Recipe

Ingredients

• 2 strip steaks


• 4 oz angel hair pasta


• 8 oz mushrooms, diced


• Cattleman’s Grill Italiano Seasoning


• Kansas City's Cowtown Steak and Grill Seasoning


• 2 tbsp finely grated parmesan cheese

For the Italiano Compound Butter:

• 8 oz unsalted butter, room temperature


• 1/4 cup finely grated parmesan cheese


• 2 tbsp freshly squeezed lemon juice


• 2 tsp Cattleman’s Grill Italiano Seasoning


• 1 clove garlic, minced

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Instructions

Combine all ingredients for the Italiano Compound Butter in a bowl, and mix well until all ingredients are incorporated. Place the compound butter in the center of a sheet of plastic wrap. Wrap the plastic around the butter and form into a log, twisting the ends of the plastic to fully encase the butter. Place in the refrigerator to firm.

Preheat your Yoder Smokers YS640s Pellet Grill to 425ºF, set up for direct grilling with GrillGrates. Also, place a Lodge 10” Cast Iron Skillet in the cooker to preheat. When the skillet is hot, add a few pats of the Italiano Compound Butter and let melt. Then, add the diced mushrooms and about 1 tablespoon of Cattleman’s Grill Italiano Seasoning. Cook until mushrooms are softened, about 15-20 minutes, stirring occasionally. Meanwhile, cook your pasta to the desired doneness, toss with a little olive oil, the 2 tablespoons of parmesan and hold warm.

You may also like: Molten Lava Cake

Rub the strip steaks with a little oil, then season with Kansas City's Cowtown Steak and Grill Seasoning on both sides. Grill on the GrillGrates, both sides, until the internal temperature reaches 125ºF-130ºF for a medium rare-medium finish. You can check the internal temperature with a digital thermometer, like the Maverick PT-75. A minute before removing the steaks from the steaks from the grill (a few degrees shy of your goal) place a couple of pats of the compound butter on each steak.

Serve the steak and pasta topped with the diced mushrooms.



A compound butter is simply butter with flavoring agents mixed in. In this case, we're using Cattleman's Grill Italiano Seasoning, lemon, garlic, and parmesan. These flavors will complement the beef and pasta in the best possible way!



After mixing the ingredients, you can create your own packaging for easy storage and later use.



Wrapped in plastic, the butter is kept fresh. Shaping it into a log makes it easy to slice off a pat at a time as you need it.



This recipe will yield more than you'll need for one meal, but you'll appreciate that later.



To add overall depth of flavor to the dish, we're cooking some mushrooms (in the compound butter, of course) to top the steaks and pasta.



Simply seasoned steaks are always a winner. A little rub goes a long way to bring out the natural flavor of the beef.

I mean, the title of the recipe tells you everything you need to know to want to COOK THIS NOW! And the fact that the marinade also has a jalapeño kick is a bonus! This one is super easy and only requires a handful of ingredients, and I promise it'll make for some killer fajitas!

Tequila Lime Flank Steak Recipe

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Ingredients

• 1 flank steak


• 1 (16 fl oz) bottle Sweetwater Spice Lime Jalapeño Fajita Bath


• 3/4 cup tequila blanco


• Oakridge BBQ Carne Crosta Steakhouse Rub


• 1/2 cup Mexican crema


• 1/2 cup Fiesta Juan’s Green Taco Sauce


• 1 jalapeño, sliced (optional)

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Instructions

Trim any excess fat and connective tissue from the outside of the flank steak. Place it in a zip top or vacuum bag with one (16 fl oz) bottle of Sweetwater Spice Lime Jalapeño Fajita Bath, two cups of water and the 3/4 cup of tequila. Marinate in the refrigerator for an hour.

Preheat your Yoder Smokers YS640 to 425ºF, set up for direct grilling with GrillGrates. Remove the flank steak from the marinade, and pat dry with paper towels. Season all surfaces with Oakridge BBQ Carne Crosta Steakhouse Rub. Rest 5-10 minutes.

Grill on both sides to achieve nice grill marks. If the surface of the steak is getting too dark, move to a more indirect grilling area. Monitor the internal temperature with an instant read thermometer like the Maverick PT-100. Remove from the grill when the internal temperature reaches 125ºF. Rest 5-10 minutes before slicing.

Slice the steak thin, against the grain of the meat. Mix the Mexican crema and Fiesta Juan’s Green Taco Sauce. Serve the thin sliced flank steak topped with the crema sauce and sliced jalapeños.

Flank steak being a tougher cut of beef is not a problem. We have a brine/marinade to not only flavor but also tenderize the meat. That, combined with slicing the meat nice and thin, against the grain, makes for a nice and tender piece of steak.



Seriously, everything that Sweetwater Spice produces is liquid gold. This "fajita bath" uses both acid and salt to marinate and brine the meat.



Love the flavor that this silver tequila infuses into the meat!



I was super excited to test drive our latest addition to the Oakridge BBQ line of rubs, the Carne Crosta Steakhouse Rub. It did not disappoint. Great coffee flavor accompanied by sweet and savory Latin spices, herbs and chiles.



Plenty of good color on the outside, thanks to our GrillGrates and the new Yoder Smokers heat diffuser with access door, which also allows you to move the steak off to the right side if you need to slow that browning process down.

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If you can't tell from our videos, we love steak, especially when the steak is a Creekstone Farms Master Chef Choice Cowboy Ribeye.

Reverse Seared Cowboy Ribeye on a Gas Grill

Ingredients

• Creekstone Farms Master Chef Choice Cowboy Ribeye


• Cattleman’s Grill Steakhouse Seasoning

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Instructions

Place a smoker box directly on the deflector/sear plates under the cooking grate, to the far side of your grill. Fill with wood chips and pour some water over the chips. Don’t soak the chips before placing them in the box. Turn on the burner directly under the smoker box to medium-high heat. Leave the burners on the opposite side of the grill turned off. Allow the chips to begin to smoke and the chamber to preheat.

Trim any excess fat from the ribeye, as desired. Rub the steak with a small amount of oil, just enough to allow the seasoning to stick to the meat. Season the steak with Cattleman’s Grill Steakhouse Seasoning on all sides.

Place the steak on the cooking grates opposite the smoking box. Cook at a low temperature, refilling the smoking box with chips as necessary. Monitor the internal temperature of the ribeye using an instant read thermometer. When the internal temperature reaches 115ºF transfer the steak to the infrared side burner and sear over high heat on both sides until the internal temperature reaches 130ºF. Remove the steak from the burner and rest 5 minutes before slicing. *If you do not have a side burner: When the internal temperature reaches 115ºF, remove the steak from the cooker and turn all burners to high. Wait until the chamber/grates are hot and place the steak back on the grill. Continue cooking, flipping the steak to sear both sides, until the internal temperature reaches 130ºF.