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Chef Tom fires up the Kamado Joe Classic II ceramic charcoal grill for these Tex-Mex Steak & Bacon Breakfast Tacos, and utilizes every inch of the Divide & Conquer System. From the direct grilled flank steak to the half moon griddled eggs and cheesy tortillas, these tacos are packed to the brim with tasty goodness!

Steak & Bacon Breakfast Tacos

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6 servings

Ingredients

• 1 lb flank steak


• 1/2 cup Sweetwater Spice Ancho Chipotle Brisket Bath


• 2 1/2 cups water


• Killer Hogs TX Brisket Rub


• 8 oz bacon, minced fine


• Cattleman’s Grill Mexicano Seasoning


• 1/2 cup yellow onion, small dice


• 1/2 cup 505 Hatch Valley Flame Roasted Chiles


• Colonial Chile Infused Oil


• 6 eggs


• 6 flour tortillas


• 12 oz cheddar and/or jack cheese, grated


• Cotija or queso fresco cheese, for serving

For the crema:

• 1/2 cup sour cream


• 1 1/2 tsp Flavolcano Smoky Red Pepper Hot Sauce


• 1 1/2 tsp Cattleman’s Grill Mexicano Seasoning

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Instructions

Place the flank steak in a plastic zip-top container and add the Sweetwater Spice Ancho Chipotle Brisket Bath and water. Squeeze the air out of the bag and massage the marinade into the meat. Let soak for 30-60 minutes.

Build a hot charcoal bed banked to one half of your Kamado Joe Classic II. Set up the grill for direct grilling, with a regular grate set on the lowest setting of the divide and conquer system, directly over the charcoal and a half moon cast iron griddle set on the highest setting of the divide and conquer system, on the opposite side. Stabilize the temperature around 450ºF. Place a Lodge 8” Cast Iron Skillet on the grill to preheat.

To make the crema, combine the sour cream Flavolcano Smoky Red Pepper Hot Sauce and Cattleman’s Grill Mexicano Seasoning in a small container and mix well to combine.

Remove the flank steak from the marinade. Wipe off excess moisture from the surface. Season with Killer Hogs TX Brisket Rub.

Transfer the steak to the direct side of the grill. Grill until lightly charred on both sides and the internal temperature reaches 125º-130ºF in the center. Remove from the grill. Rest a few minutes before liking thin across the grain.

At the same time that you start grilling the steak, place the finely minced bacon in the cast iron skillet, cooking until browned and the fat is rendered out. When the bacon starts to brown, pour off all but one tablespoon of the bacon grease. Add the diced onions and cook until the begin to appear translucent. Add the 505 Hatch Valley Flame Roasted Chiles and cook to warm though.

You might also enjoy: Chorizo Breakfast Burrito

On the half moon cast iron griddle, add some Colonial Chile Infused Oil to coat the surface. Crack an egg on the surface and cook sunny side up or over medium. Place a tortilla on the griddle next to the egg and top with a couple of ounces of cheese. While the egg cooks, add the toppings to the cheesy tortilla, starting with the bacon/onion/pepper mixture, then the thin sliced flank steak, the egg, cotija cheese and top it all off with the crema.

Repeat the process of cooking the eggs and assembling the breakfast tacos, one after another.

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Chef Tom takes us back to basics as he fires up the Yoder Smokers YS640s Pellet Grill and walks us through the process of preparing the perfect Grilled Strip Steak and how to make it even better with a delicious compound butter!

Grilled Strip Steak with Compound Butter

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Ingredients

• Beef strip steaks


• Colonial Chile Infused Oil


• Jacobsen Salt Co. Black Garlic Salt


• Fresh ground black pepper

For the compound butter:

• 1 (4 oz) stick unsalted butter, room temperature


• 1 tsp minced garlic


• 1 tsp Killer Hogs Hot Sauce


• 1/2 tsp lemon zest


• 1/2 tsp Jacobsen Salt Co. Black Garlic Salt


• Fresh ground black pepper, to taste

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Instructions

To make the compound butter, combine the room temperature butter, minced garlic, Killer Hogs Hot Sauce, lemon zest, Jacobsen Salt Co. Black Garlic Salt and black pepper in a small bowl and mix well.

Transfer the compound butter mixture to a sheet of plastic wrap, roughly in the shape of a stick of butter. Roll the plastic around the butter, forming a log shape. Tighten the ends of the plastic and roll the butter into a tight log. Transfer to the refrigerator and let chill for at least one hour.

Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF set up for direct grilling with GrillGrate panels in place over the fire box.

Pat the surfaces of the strip steaks dry with towels. Apply a thin layer of Colonial Chile Infused Oil to the surfaces of the steaks. Season with Jacobsen Salt Co. Black Garlic Salt and fresh ground black pepper on all sides.

Place the steak over the direct flame, on the GrillGrate panels. Cook with the lid open until grill marks are seared into the meat, and the steak easily releases from the grates. Flip and repeat. Turn the steaks to form a cross hatch pattern on both sides. After you have nice color and grill marks, close the lid of the grill and continue cooking until the internal temperature reaches 120ºF in the center of each steak.

You might also enjoy: Grilled Steak Lettuce Wraps

Place a pat of the compound butter on a plate. Place the steak on top of the butter. Place another pat of compound butter on top of each steak, letting the butter melt into the meat while the steak rests, about 3-5 minutes.

Serve the Grilled Strip Steak with compound butter immediately after/while resting.

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Chef Britt cooks up Grilled Steak Flatbreads! She's spicing them up with with a spicy cilantro condiment called Zhoug, a spicy cilantro condiment with Yemeni origins. Chef Britt shares her techniques for making these flatbreads from start to finish, and her go-to technique for any steak!

Grilled Steak Flatbreads with Zhoug (spicy cilantro condiment)

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Ingredients

For the flatbread dough:

• 5 cups Antimo Caputo '00' Chef's Flour


• 2 teaspoons Jacobsen Salt Co. Pure Kosher Sea Salt


• 2 teaspoons sugar


• 2 cups water, cold


• ¼ cup Olitalia Dedicati Meat Extra Virgin Olive Oil


• 1 Tablespoon Antimo Caputo Instant Dry Yeast

For the zhoug:

• 2 bunches cilantro, stems removed


• ⅔ cup Olitalia Dedicati Meat Extra Virgin Olive Oil


• 4 jalapenos, destemmed


• 1 teaspoon Aleppo Chile Flakes (or other crushed red pepper flakes)


• 4 cloves garlic


• ½ teaspoon ground cardamom, or approximately 15 cardamom pods


• 1 teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt


• 2 teaspoons cumin seed


• Juice of one lemon, optional for added brightness

For the Steak

• 3 bone-in ribeyes, or other preferred steaks suitable for high-heat grilling


• High-quality kosher salt, such as Jacobsen Salt Co. Pure Kosher Sea Salt


• Fresh-cracked pepper, to taste (optional)

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Instructions

To make the dough:

• Place your cold water into the bottom of your mixer. Place your dry ingredients on top of that and mix until hydrated and all the flour is picked up off the sides of the bowl. Mix on low speed for 8 minutes. Follow up with mixing on medium speed for 2 minutes.


• After mixing is finished, allow the dough to rest covered for 30 minutes.


• Remove the dough from the bowl and scale into 2.5 oz portions. Round out dough portions into balls and place on a heavily-greased sheet pan, adding more oil over the top as necessary. You can use olive oil in this instance.


• Cover the sheet pan of dough in plastic wrap and transfer to the fridge to set at least 30 minutes to a couple of hours before grilling off. You can also put them in a freezer, and thaw in the fridge for another day.


• To grill off the flatbreads, use direct, high-heat grilling over grates. To prep a dough ball for the grill, place a little olive oil onto a pan, and press into the dough and stretch evenly into an elongated oval shape. Place the dough immediately onto the grates after shaping and fire them off until bubbly with grill marks on each side, flipping halfway through, roughly minute or two on each side.


• If desired, top with cheese and move to an indirect side to finish.

To make the zhoug:

• Blend all of the ingredients together in a food processor or blender until desired consistency is reached, adding more olive oil if necessary. Adjust seasonings to taste.


• ***Note: if using cardamom pods, the husks are edible, but may not be desirable in texture. To avoid this, crush the pods, and release the seeds inside. Grind those with other spices before adding to the remaining ingredients.

To prepare the steak:

• Remove your steaks 30 minutes to an hour before grilling to allow the meat to come to room temperature.


• Liberally apply salt to the exterior of all sides of the steak.


• Apply fresh-cracked pepper to taste if desired. Allow the salt and pepper to hydrate and adhere to the steak before grilling.


• Grill the steaks over high heat (450-500+°F) a couple of minutes per side, or until crust is achieved. Move steaks to indirect to finish at the desired internal temperature (135°F for medium-rare).


• Remove and allow the meat to rest for approximately 10 minutes before slicing for flatbreads.

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Chef Tom fires up the flattop Le Griddle and cooks off thin sliced marinated skirt steak, onions & peppers and Caramelo tortillas for these Steak Fajitas!

Steak Fajitas

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6-8 fajitas

Ingredients

• 1 lb skirt steak, sliced thin across the grain


• Colonial Chile Infused Oil


• Cattleman’s Grill Mexicano Seasoning


• 1/2 large yellow onion, sliced 1/4”


• 1 bell pepper, sliced 1/4”


• 6-8 flour tortillas

For the marinade:

• 1/2 cup Sweetwater Spice Lime Jalapeno Fajita Bath


• 1/4 cup water


• 2 tbsp Colonial Chile Infused Oil


• 2 tbsp soy sauce


• 1 tbsp Cattleman’s Grill Mexicano Seasoning

For the pico de gallo:

• 1 cup onion, minced


• 1 cup tomato, small dice


• 1 avocado, diced


• 1/2 cup serrano (or jalapeño) pepper, minced


• 1/2 cup cilantro, minced


• 2 tbsp lime juice


• Noble Saltworks Cherrywood Smoked Salt

For the crema:

• Non-fat Greek yogurt


• Cattleman’s Grill Mexicano Seasoning, to taste


• Lime juice, to taste

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Ingredients

Preheat your Le Griddle for high heat cooking.

Combine all ingredients for the pico de gallo in a bowl. Mix well. Store in the refrigerator until ready to serve.

To make the marinade, combine the Sweetwater Spice Lime Jalapeño Fajita Bath, water, Colonial Chile Infused Oil, soy sauce and Cattleman’s Grill Mexicano Seasoning in a pint sized mason jar. Shake vigorously to mix.

Place the thin sliced steak in a zip top bag. Pour the marinade in the bag. Close the bag and massage the marinade into the meat. Let the marinade soak in for about 20 minutes.

Spread a couple of tablespoons of Colonial Chile Infused Oil across the griddle. Add the sliced onions and peppers on the griddle and cook until browned and softened.

When the onions are nearly done, pile them in a mound and place a Lodge Cast Iron Fajita Skillet on the griddle to preheat.

Add a couple more tablespoons of Colonial Chile Infused Oil to the griddle. Remove the sliced skirt steak from the bag and transfer directly to the grill. Spread the beef out so it can brown. Sprinkle more of the Cattleman’s Grill Mexicano Seasoning over the beef as it cooks. Remove the beef when it is browned and cook through.

You might also enjoy: Carne Asada Burrito

To make the crema, mix all three ingredients and season to taste.

Assemble the Steak Fajitas, filling the flour tortillas with the skirt steak, onions, peppers, pico de gallo and crema.

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Chef Tom fires up the Le Griddle to cook off some marinated skirt steaks for a Carne Asada Burrito just in time for Cinco de Mayo!

Carne Asada Burrito

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6 servings

Ingredients

• 2 lb of skirt steaks


• Sweetwater Spice Tres Chiles Fajita Bath


• Cattleman’s Grill Mexicano Seasoning


• Colonial Chile Infused Oil


• 1 yellow onion, sliced thin


• 6 large flour tortillas


• 2 cups Oaxaca cheese (or jack or mozzarella)


• Juice of 1/2 lime


• Greenade Green Chile Sauce, for serving (optional)

For the guacamole:

• 2 small avocados


• 3 tbsp Holmes Made Marty’s Green Chile Salsa


• 3 tbsp cilantro, minced


• 1 tbsp lime juice


• Jacobsen Salt Co. Habanero Infused Salt

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Instructions

Place your skirt steaks in an 8 quart Briner Bucket and cover with equal parts Sweetwater Spice Tres chiles Fajita Bath and water. Lock the plate in place to submerge the meat. Let soak for 45-60 minutes.

Preheat one half of the Le Griddle to medium high heat. Preheat the other half to medium low heat.

To make the guacamole, combine all ingredients in a bowl and mash to desired consistency with a fork. Cover and store in the refrigerator until ready to serve.

Remove the skirt steaks from the Briner Bucket. Wipe off excess marinade from the surface. Season with Cattleman’s Grill Mexicano Seasoning on all sides.

Pour a few tablespoons of Colonial Chile Infused Oil on the medium low side of the griddle. Add the sliced onions and toss to coat in the oil. Cook gentle until softened and browned.

Place a few tablespoons of the oil on the hotter side of the griddle. Place the skirt steaks on the oil. Cook until browned and seared across the surface then flip. Continue cooking until the bottom is seared and the internal temperature surpasses 130ºF. Remove from the griddle and rest 5 minutes.

Turn all burners down to low heat.

You might also enjoy: Carne Asada Cedar Planked Nachos

Dice the steaks into 1/2” cubes. Toss the cubes in the juice that was released while dicing. Squeeze the lime juice over the diced steak.

Build the burritos on the griddle. Place your tortilla on the griddle and immediately sprinkle your cheese over the surface, spreading it evenly. Pour a little beer or water next to the tortilla and close the lid to steak for about 10 seconds. Open the lid and remove the tortilla, placing it on a work surface or sheet pan.

Place your diced skirt steak, caramelized onions and guacamole in the center of the burrito. Carefully roll the burrito to enclose the fillings.

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Chef Tom brings you his recipe for Coffee Crusted Beef Tenderloin, cooked using the reverse sear method on the Yoder Smokers YS640s Pellet Grill and finished with a Garlic Brie Cream Sauce. This recipe is simple enough to make any day of the week, but decadent enough for the most special occasions!

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Reverse Seared Beef Tenderloin with Garlic Brie Cream Sauce

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8 servings

Ingredients

• 1 (5 lb) whole beef tenderloin


• House of Q Slow Smoke Gold Mustard Sauce


• Oakridge BBQ Black Ops Seasoning


• Cattleman’s Grill Smoky Chipotle Coffee Steak Rub

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For the Garlic Brie Cream Sauce:

• 4 tbsp unsalted butter


• 2 shallots, sliced thin


• 1/4 cup garlic, minced


• 2 tbsp fresh thyme leaves


• 1 tsp Oakridge BBQ Black Ops Seasoning


• 1/2 cup chicken stock


• 1 cup heavy cream


• 8 oz brie cheese

Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 225ºF, set up for smoking, with GrillGrates installed on the left side of the main cooking surface, directly over the fire box.

Trim the chain and silver skin from the whole beef tenderloin, as well as any excessive hard fat.

Rub the surface of the tenderloin with the House of Q Slow Smoke Gold Mustard Sauce. Season first with a base layer of Oakridge BBQ Black Ops Seasoning. When the rub begins to look wet on the surface, season the tenderloin with the Cattleman’s Grill Smoky Chipotle Coffee Steak Rub.

Smoke the tenderloin on the second shelf of the grill until the internal temperature reaches 105ºF in the thickest part of the roast. Remove the tenderloin and loosely cover with foil.

You might also enjoy: Smoked Holiday Brisket

Remove the second shelf from the grill. Also remove the door from the two piece diffuser, or remove the diffuser entirely, to set up for direct grilling. Increase the temperature of the grill to 475ºF.

When the grill comes up to temperature, place the beef tenderloin on the GrillGrates to grill over direct heat. Grill until you have nice grill marks and some char. Flip and continue to grill until the internal temperature reaches 125ºF in the thickest part of the roast. Remove from the grill. Cover loosely with foil to rest.

While the tenderloin is grilling, prepare the Garlic Brie Cream Sauce. Start by melting the butter gently over medium low heat in a Lodge 10" Cast Iron Skillet. Add the shallots and garlic and gently poach until the shallots are translucent in color. Add the fresh thyme leaves and stir to incorporate. Season with about 1 tsp Oakridge BBQ Black Ops Seasoning. Add the chicken stock. Increase the heat to medium. Cook until the chicken stock is nearly gone. Add the heavy cream. Bring to a simmer. Add the brie and cook until the cheese is melted and the sauce reaches your desired consistency.

Slice the Coffee Crusted Beef Tenderloin into 8-10 steaks and serve topped with the warm Garlic Brie Cream Sauce.

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Chef Tom shares his take on the home-style classic, Chicken Fried Steak. Fried in Lodge cast iron over a wood fire in the Yoder Smokers Pellet Grill, it's comfort food, elevated!

Chicken Fried Steak

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4 servings

Ingredients

• 1 1/2 lb beef eye of round or bottom round steaks


• 1 cup buttermilk


• 2 eggs


• 1 tbsp Killer Hogs Hot Sauce


• 2 cups self rising flour


• 2 tbsp R Butts R Smokin’ R Beef Rub


• 1 cup canola oil, for frying


• Killer Hogs Hot Sauce, for serving

For the gravy:

• 1 tbsp butter


• 1 1/2 tbsp flour (self rising is fine, but not required)


• 1/2 cup chicken stock


• 1 cup half and half


• 1 clove garlic, crushed


• 1 sprig fresh thyme


• Noble Saltworks Hickory Smoked Salt


• Black pepper

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Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 425ºF set up with direct and indirect grilling zones.

Divide the beef into 4 equal sized steaks. Using the flat side of a meat mallet/tenderizer, pound the meat out until about 1/2” thick. Using the studded side of the mallet, pound gently to create divots on the surface.

Whisk together the buttermilk, eggs and Killer Hogs Hot Sauce. Place in a wide shallow container.

Place the flour and R Butts R Smokin’ R Beef Rub in another shallow pan, and mix well.

Set up a wire rack over a sheet pan.

Dredge each steak in the seasoned flour, pressing the flour firmly into the meat. Shake off the excess flour and transfer to the buttermilk mixture. Coat the entire surface then remove the steak. Let the excess buttermilk drip off before transferring back to the seasoned flour. Again coating the entire surface and pressing the flour in firmly. Transfer each of the steaks to the wire rack and allow them to sit for about 1-15 minutes, until the flour is moistened.

Place a Lodge 12” Cast Iron Skillet directly over the flame, inside the grill. Add about one cup of canola oil. Close the door and allow the oil to heat up to about 400ºF.

Carefully lay each steak in the hot oil. You should be able to cook two steaks at a time. Cook with the door open until golden brown on the bottom. Flip and continue cooking until the opposite side is golden brown. Remove from the oil and place on a clean cooling rack over a sheet pan, placed on the far right side (indirect zone) of the grill.

Using an instant read digital thermometer, monitor the temperature of the oil as you are frying. If it dips below 325ºF during the cooking process, close the lid and allow the oil to get back into the 325ºF-375ºF range.

When all four steaks are finished, carefully pour the hot oil out of the skillet, into a heat resistant container. Return the skillet to the direct side of the grill and make your gravy.

You might also enjoy: Barbecue Smoked Meatloaf

Melt the butter in the skillet. Add the flour and whisk until slightly browned and putting off a nutty aroma, about one minute. Slowly pour the chicken stock into the skillet, whisking constantly. Slowly pour the half and half into the skillet, whisking constantly. Add the garlic and thyme. Bring the gravy to a simmer. Simmer until thickened to desired consistency, about 5 minutes. Add Noble Saltworks Hickory Smoked Salt and fresh ground black pepper, to taste.

Serve the Chicken Fried Steak topped with the creamy gravy and a dash of Killer Hogs Hot Sauce.

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Chef Tom fires up the Kamado Joe Ceramic Grill for some amazing charcoal grilled Carne Asada Cedar Plank Nachos with fresh pico & avocado crema!

Carne Asada Cedar Plank Nachos

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Ingredients

• Skirt steak


• Sweetwater Spice Tres Chiles Fajita Bath


• Cattleman’s Grill 8 Second Ride Carne Asada Seasoning


• Tortilla chips


• Black beans


• Quesadilla cheese


• Shredded romaine


• Cotija cheese


• Flavocano Smoky Red Pepper Hot Sauce

For the pico de gallo:

• 1 cup tomato, small dice


• 1/3 cup red onion, small dice


• 1/4 cup jalapeno, minced


• 1/4 cup cilantro, minced


• 3 tbsp lime juice


• Noble Saltworks Hickory Smoked Flaked Finishing Salt

For the avocado crema:

• 1 cup sour cream


• 1 small avocado, diced


• 1/4 cup cilantro


• 1 tbsp lime juice


• 1/2tsp smoked salt


• 1/2 tsp cumin

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Instructions

Place the skirt steak in an 8 quart Briner Bucket. Add equal parts Sweetwater Spice Tres Chiles Fajita Bath and water to cover. Lock the plate in place to submerge the skirt steak. Soak for 30-60 minutes.

Build a large hot bed of charcoal in the Kamado Joe Classic III Ceramic Grill. Set up the grill for direct grilling. Stabilize the temperature at around 600ºF.

To make the pico de gallo, combine all ingredients and mix well. Taste and adjust lime/salt level as needed. Store in the refrigerator for up to one week.

To make the avocado crema, combine all ingredients in a quart sized pitcher. Process with an immersion blender until smooth (alternatively, place in a food processor or blender). Store in the refrigerator for up to one week.

Remove the skirt steak from the marinade. Remove excess liquid from the surface with paper towels. Season with Cattleman’s Grill 8 Second Ride Carne Asada Seasoning.

Grill the steak until lightly charred. Flip and continue cooking until the internal temperature reaches 130ºF. Remove from the grill and rest.

You might also enjoy: Quesadilla Burger

Fill two Cedar Smoking Planks with tortilla chips. Cover the chips with the Chihuahua Quesadilla melting cheese. Sprinkle the rinsed black beans over the cheese.

Transfer the planks to the Kamado Joe. Close the top vent on the grill to trap the heat in the dome of grill. Cook until the cheese is melted. Remove from the grill.

Dice the skirt steak into very small pieces. Spread the chopped skirt steak over the nachos. Top the Carne Asada Cedar Plank Nachos with shredded romaine lettuce, avocado crema, pico de gallo, Cotija cheese and Flavocano Smoky Red Pepper Hot Sauce. 

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Chef Tom fires up the Yoder Smokers Charcoal Flat Top Grill for a simple, but flavor packed BBQ Grilled Skirt Steak dish featuring grilled peaches and green onions! Say hello to your next easy Summer dinner!

Skirt Steak with Grilled Peaches Recipe

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Ingredients

• Two 1 lb skirt steaks


• Sweetwater Spice Ancho Chipotle Brisket Bath


• Plowboys BBQ Bovine Bold Rub


• 4 peaches, pitted, halved


• 1 bunch green onions


• Smoke on Wheels Kansas City Bootleg Barbecue Sauce

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Instructions:

Place the skirt steaks in a Briner Bucket. Add one jar of Sweetwater Spice Ancho Chipotle Brisket Bath and five parts water. Mix well. Lock the plate in place to submerge the steak. Let soak for one hour.

Remove the steak(s) from the marinade. Pat excess moisture from the surface with a paper towel.

Score the surface of the skirt steak in a crosshatch pattern. Season conservatively with Plowboys BBQ Bovine Bold Rub.

Build a charcoal bed in your Yoder Smokers Charcoal Flat Top Grill. Set up for direct grilling.

Grill the steaks, peaches and green onions over direct heat, with the door open, until nicely charred. Flip the steak and brown the other side as well. Remove the peaches and green onions when they have some char. Continue cooking the steaks until the internal temperature reaches 130ºF. Remove from the grill.

You might also enjoy: Grilled Steak & Veggie Bowls

Immediately glaze the steak with a thin layer of Smoke on Wheels Kansas City Bootleg Barbecue Sauce.

Chop the green onion. Slice the halved peaches. Thinly slice the skirt steak against the grain. Top with the peaches and green onions to serve.

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Looking for a go-to weeknight meal to add to your rotation? Check out this recipe for Grilled Steak & Veggie Bowls that'll have you eating delicious grilled food that you can feel good about in no time!

Grilled Steak & Veggies Bowl Recipe

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Ingredients

• 1 t-bone steak


• Smoke on Wheels BBQ Marinade


• Cattleman’s Grill California Tri-tip Seasoning


• 1 medium yellow onion, halved


• 1 large portobello mushroom


• 2 tbsp vegetable oil


• 1 tsp fresh ginger, peeled, grated


• 1 tbsp garlic, peeled, grated


• 1/2 cup green onions, sliced thin


• 1 zucchini, spiral cut


• Kim’s Gourmet Bourbon-Aki Sauce


• Noble Saltworks Whiskey Barrel Smoked Flaked Finishing Salt


• Flavolcano Smoky Red Pepper Sauce, optional


• Soy sauce, optional

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Instructions

Place the steak in a zip-top bag with about 1 cup Smoke on Wheels BBQ Marinade. Let marinate for 30 minutes.

Preheat your Napoleon Prestige 500 Gas Grill with Infrared Side Burner. Turn two of the four burners to high heat. Leave the other two off.

Place the halved onion and whole portobello mushroom over the direct heat. Grill until you get nice grill marks and the mushroom is tender. The onion should be softened, but does not need to be cooked through. Remove the onion and mushroom from the grill. When they are cool enough to handle, slice both into 1/4” thick slices.

Remove the steak from the marinade. Wipe off excess marinade. Season with Cattleman’s Grill California Tri-tip Seasoning. Place the steak on the grill grates over direct heat.

Place a Lodge 5 Quart Dutch Oven on the infrared side burner and preheat over high heat.

When the steak has nice grill marks, flip and continue cooking until the internal temperature reaches 130°F. If the steak is getting too much char/color, move it to the indirect side of the grill to finish cooking. Remove from the grill. Cover with foil to rest.

You might also enjoy: Korean BBQ Short Ribs

When the dutch oven is smoking hot, add the vegetable oil. Immediately add the onions and cook until translucent and softened. Add the garlic and ginger and cook for about 1 minute, stirring. Add the mushrooms, zucchini and green onions, as well as a few tablespoons of Smoke on Wheels BBQ Marinade. Cook, stirring frequently, until the zucchini just starts to soften. Immediately remove the dutch oven from the side burner.

Add the Kim’s Gourmet Bourbon-Aki Sauce a few tablespoons at a time, tasting until you like the amount of sauce.

Cut the steak meat off of the bone. Slice or dice.

Divide the Grilled Steak & Veggies into two separate bowls to serve.