Recipes

Seasoned & Smoked!

Smoked Top Sirloin

Pair with 2019 Black Orchid • Serves 4

This savory steak with a slow smoke is the perfect dish to welcome in the Fall months.

Ingredients

4 top sirloin steaks

Smoker, if you do not have
smoker 2 cups of cherry wood
chips and disposable roasting
pan

1 tablespoon salt

1 tablespoon smoked paprika

1 tablespoon granulated garlic

1 tablespoon oregano

½ tablespoon ground cumin

1 cup Dijon mustard

1 cup heavy whipping cream

1 tablespoon salt

1 pound fresh green beans

2 tablespoons good qualit y
balsamic vinegar

Preparation

STEP 1
Preheat your smoker or oven to 225̊. If you are
using an oven, add woodchips to a roasting pan
then take your disposable roasting pan and with
a sharp knife add holes all over the bottom. Place
the disposable roasting pan on top of your other
roasting pan, now you are ready to prepare your
steaks.

STEP 2
In a medium bowl add salt, paprika, granulated
garlic, oregano and cumin, mix with your fingers
and rub all over your steaks. Add steaks in smoker
or on your holy roasting pan. Smoke for 2 hours.

STEP 3
Remove steaks and let rest. In medium sauce pan
add your equal parts mustard to whipping cream,
whisk together on medium heat and add salt. Set
aside.

STEP 4
Bring a medium pot of water to a boil and add green
beans, cook 2-3 minutes. Drain water and toss with
balsamic and salt.

STEP 5
Optional, I love a hard sear on my steak, so an
added step, take a large skillet and heat to high,
add 2 tablespoons of butter, add steaks and cook 2
minutes per side.

STEP 6
Plate the beans and the steak, pour that sauce all
over and enjoy with a glass of Black Orchid