My husband’s latest smoking adventure is this delicious smoked top round steak. When you go to purchase a top round steak at the grocery store, it may be labeled London broil, which is actually a cooking method rather than the cut of meat. Next Monday, he is going to give his beginning smoking tutorial for those of you out there that have not smoked before and are interested.
This recipe calls for a dry rub with some fresh herbs added on top. You don’t need to use all of the rub, so you will have some leftover for next time if you keep it separate from the fresh herbs.
- 1 top round steak (Ours was about 3 lbs.)
- 3 Tbsps. canola oil
- 2 Tbsps. chili powder
- ½ tsp. salt
- 1 Tbsp. paprika
- 2 tsp. cumin
- ½ Tbsp. black pepper
- ¼ cup fresh oregano, chopped
- ¼ cup fresh chives, chopped
- Lightly coat meat with oil.
- Combine chili powder, salt, paprika, cumin, and black pepper. Sprinkle over one side of the meat. Sprinkle fresh herbs over the dry rub. Turn meat over and repeat.
- Cover and refrigerate for at least one hour or up to four hours.
- Heat smoker to approximately 275 degrees. Add apple wood chips (about 1½ cups small chips or 4 large chips).
- Place meat on top of grill and grill/smoke at about 250 degrees for 30 minutes per pound, checking the temperature at 45 minutes with a meat thermometer.
- Remove from heat when internal temperature is at 135 degrees using a meat thermometer.
- Cover with foil and allow to rest for 20 minutes. This will make the meat more moist.
- Slice on the diagonal across the grain.
- It is best served rare or medium rare.