Smoked Top Round Steak

Smoked Top Round Steak Man Food Mondays




Yield 6



  1. Lightly coat meat with oil.
  2. 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.
  3. Cover and refrigerate for at least one hour or up to four hours.
  4. Heat smoker to approximately 275 degrees. Add apple wood chips (about 1 1/2 cups small chips or 4 large chips).
  5. 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.
  6. Remove from heat when internal temperature is at 135 degrees using a meat thermometer.
  7. Cover with foil and allow to rest for 20 minutes. This will make the meat more moist.
  8. Slice on the diagonal across the grain.
  9. It is best served rare or medium rare.

Courses Entree

Recipe by From Calculu∫ to Cupcake∫ at