Serves 2 - 4
Prep Time: About 15 minutes
Cook Time: About 3 hours
- 2 tbsp. salt
- 2 T-bone/Porterhouse steaks
Fresh Barbecue Sauce
- 6 tomatoes
- 1 brown onion
- 1 tbsp. smoked paprika
- 1/2 tbsp. cumin seeds (ground)
- 1 tsp. cayenne pepper for medium spice
- 1 tsp. mustard powder
- 1 tsp. black pepper
- 1 tsp. salt
- 2 tbsp. olive oil
- 1/2 cup fresh parsley
- 1/4 cup fresh coriander
- 1/4 cup fresh mint
- 5 cloves garlic
- 1 tbsp. brown sugar
- Juice of one lemon
- 1 tbsp. balsamic vinegar
Sprinkle and pat steaks with salt, then let them sit on the bench top. Slice tomatoes and onion into wedges, trim the centre stalk of the tomatoes. Put in an aluminium tray (or makeshift version from foil) in oven to dehydrate on 300°F for 40 minutes.
Make spice blend; combine paprika, cumin, cayenne pepper, mustard powder, black pepper, and salt with vegetable oil. Remove tomatoes and onions from the oven and apply spice blend with a basting brush (or apply using a bunch of herbs instead).
Fill a smoker box with your favourite woodchips, set above one burner on low heat. Stack steaks and put 4 skewers through them, stand them on their side and spread them apart so there is a 2-in. gap between them.
Place tray of tomatoes and onions close to the burner, as we want these to caramelize. Place steaks on the cooler opposite side of the BBQ; we don’t want to them to get above rare in their centre.
Smoke for 2 hours, replenishing woodchips when you notice a drop off in smoke production. The steak should pick up a smoky exterior but not be cooking much at all. Use a temperature probe to make sure it is staying below rare.
Remove, cover and rest the steaks while you make the sauce.
Finely chop smoked tomatoes, onions, fresh herbs and garlic. Combine in a bowl with tomato and onion pan juices, brown sugar, lemon juice and balsamic vinegar. Season to taste and add more sugar/balsamic if desired.
Turn up grill burners to max setting and allow to heat up for 10 minutes.
Sear the steaks to desired doneness, about 2 minutes each side for medium rare. Use an internal temperature probe to check doneness and remember to allow for a few degrees of temperature rise during resting.
Remove from the grill and rest under loosely tented foil for 10 minutes. Carve into bite size pieces for a group or serve whole and enjoy!
Recipe from Fisher & Paykel.