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.
Smoked Top Round Steak Man Food Mondays
Prep
Cook
Total
Yield 6
Ingredients
- 1 top round steak (Ours was about 3 lbs.)
- 3 Tbsps. canola oil
- 2 Tbsps. chili powder
- 1/2 tsp. salt
- 1 Tbsp. paprika
- 2 tsp. cumin
- 1/2 Tbsp. black pepper
- 1/4 cup fresh oregano, chopped
- 1/4 cup fresh chives, chopped
Instructions
- 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 1 1/2 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.
Courses Entree
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This looks fabulous and I know for an absolute fact my husband would love this! Honestly, I have never smoked anything before, so I’m looking forward to learning. Thanks so much for sharing, pinning and have a happy week!
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Yum, I wish I had a smoker!
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Love seeing this – I have been advocating reverse-sear steaks for awhile now. I get top round or sirloin (the thicker the better) and smoke it similar to what you say above. About 1 hour on smoke (180 degrees) and then kick up to 250 for about 30 minutes. Meanwhile, I prep my grill next to the smoker so it’s about 500-600 degrees as the steaks are coming up to about 140. Move the steaks to the super-heated grill, flipping and rotating them every minute or so for several flips. Gets great sear marks and brings the temp up just a little more. Makes a fabulous steak you can serve with pride to anyone! (Also, I do a little bit of brisket rub on mine – Bolner’s Fiesta Brisket Rub is outstanding for brisket and for steak.)