Post Oak Smoked New York Strip Fajitas just won over my palate! The lemon cilantro marinade steaks were the the most tender and flavorful beef I’ve had in a long time!
I recently found some thick New York Strip steaks for 50% off! The marbling stood out to me along with the thickness of the 4 steaks. I loved that there was no waste of added fat nor bone; all meat!
As you probably can tell, I am totally in to smoking with Western BBQ Post Oak Smoking Chips in my gas grill. I knew the subtle smoke would compliment and bring out the flavor of the beef more than to leave a pronounced smoke flavor. And that it did.
Between the Post Oak Smoking Chips, my marinade, and my technique on the grill, the New York Strip was melt in your mouth. I got lucky in the selection of the meat because it had a tender wagyu feel in the chew. I am eager to buy this cut at Aldi’s again and serve it as a steak.
WHAT SMOKING CHIP IS BEST FOR NEW YORK STRIPS?
My new favorite Western BBQ Smoking Chip for any meat that is being complimented by other strong flavored ingredients is Post Oak Smoking Chips. Post Oak wood adds a subtle flavored smokiness without being dominate! That way all the flavors I have designed in the dish marry and bring a balanced celebration to the palate.
When I want to feature the steak, I choose Hickory Smoking Chips. And on occasion, based on the season and what the side dishes are I can go with Pecan or Maple Smoking Chips.
And YES ~ you can serve the New York Strip as Steaks on a Bed of Peppers if you don’t have time for fajitas!
Smoked New York Strip Fajitas
Post Oak Smoked New York Strip Steaks make delicious tacos, fajitas, or tostados when a simple lemon cilantro marinade has been made.
Ingredients
- Lemon Cilantro Steak Marinade:
- 1 large lemon, juiced
- 1 cup cilantro
- 1/3 cup avocado or canola oil
- 2 scallions, rough chop
- 1 jalapeño, stem, seeds and membrane removed
- 1/2 tablespoon Jack Daniel’s Steak Seasoning
- 1/2 tablespoon Jack Daniel’s Beef Rub
- 1/2 tablespoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon granulated garlic
- 1 teaspoon dried oregano leaves
- Fajita:
- 4 (8 ounces) New York Strip Steaks
- Additional cooking oil and seasoning
- 3 sweet peppers, 1 jalapeno or poblano pepper, cut strips
- 1 red onion, sliced
- Guacamole
- Salsa, Sour Cream
- Flour tortillas, grilled
Instructions
Marinade Steak
Puree the marinade in a blender or food processor. Place marinade and steaks in a resalable plastic bag. Massage the bag in order to cover the steaks in the marinade. Place the steak bag in the refrigerator for 3 hours or overnight. My amazing steaks were in marinade for about 20 hours.
Smoking Chips
Fill a smoker box with Western BBQ Post Oak Smoking Chips, and place on the grate above the hottest burner. Turn the grill on to 400°F heat. Close the grill’s lid and wait for about 10 minutes.
Smoke the Steaks
Once the smoke is drifting, wipe the marinade from the steaks and sprinkle lightly with seasoning. Lower the grill temperature to 275°F or 300°F and create an indirect heat zone. Cook the steaks for 15 minutes over indirect heat, turning the steaks over once. Remove the steaks from indirect heat when the internal temperature is about 115° to 120°.
Sear the Steaks
Increase the grill temperature to 400 to 450°F direct heat. Cook the steaks for about 3 minutes on each side or until your desired steak temperature has been reached. I suggest about 130° ti 135°F. Rest the steaks for 5 minutes and slice.
Serve
Serve with tortillas, sautéed red, yellow and orange sweet peppers, poblanos, Anaheim peppers
Make it Yummy: sour cream, salsa, and guacamole
Notes
Grilled Peppers and Onions
I grilled the pepper strips and red onion in a splash of oil and seasoned with Jack Daniel's Steak Seasoning.
Homemade Guacamole
Make your favorite guacamole or buy some! My homemade guac includes mashed avocadoes, grated serrano pepper, lemon juice, cilantro and Jack Daniel's Steak Rub.
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