Smoked Ribeye Strips and Sweet Pepper Fajitas Recipe
For the Smoke:
Two pounds of thin-sliced ribeye
One stick of butter
Cumin – 2 tsp
Chilli powder – 2 tsp
Sea salt – 1 tsp
One gallon-sized Ziploc plastic freezer bag
Mini sweet peppers – 4 cups
For the Stove and Kitchen:
Basmati or Jasmine rice – 2 cups uncooked
Sea salt – one tsp
Cumin – one tsp
Chilli powder – one tsp
¼ Cup of light olive oil
Two generous tbsp of crushed garlic
Butter – ¾ stick
Working with one pound of meat at a time, separate the slices, just like you would a pound of bacon and put them in a Ziploc bag.
Melt half the butter and pour it into the bag, along with half the spices.
Massage the bag so that the meat gets evenly coated with everything, spreading it out on one-half of your smoker’s jerky rack.
Repeat for the other pound and spread the treated meat on the other half of the rack.
Yes, you could organize these neatly in rows of flat strips, but you’ll likely need two racks for that. Consequently, your smoking time will be reduced.
My way: I use one rack and my rather un-neat methodology allows for a little more smoking time. The meat is still evenly smoked, but it’s got more character, if you will, all jumbled up like this.
Just make sure your layer of meat is evenly distributed and arranged so that all of the meat is getting some smoke. You don’t want a ball of meat covered up that’s never going to get a hit from the smoke.
Sweet Peppers Saved From the Accident:
For the sweet peppers, well, they were another casualty of the great refrigerator debacle. As a result, the bag I had in the garage refrigerator had vacillated between just right cold and freezing just a little too often.
Most were still fresh and usable, but much longer and that majority was going to go the way of its frost-bit brethren. I didn’t do anything to them but chop the stem heads off.
After, I distributed them evenly across the ventilated bottom plate of a William-Sonoma beer can chicken cooker. It’s about the size of a medium sauté pan, and with small, rolly things like these mini peppers. It makes getting them in and out of the smoker trouble-free.
Rare or medium-well, the taste was excellent!
Meat and peppers went into the smoker with mesquite. I set it for 235, but the 20-degree day kept it at about 225. I doused a little more smoke at the hour mark, the meat coming along very nicely.
I let the smoker run for two hours, but I should have pulled the meat at 90 minutes. A little overdone for me.
If you prefer your meat medium to medium-well, you’d have been quite happy. I prefer mine more rare, but I didn’t sweat any of this because I wasn’t done putting the meal together.
Rare or medium-well, the taste was excellent, it’s just a matter of texture.
During the last half-hour the smoker was running, I got busy in the kitchen. Starting the rice in the rice cooker, adding the sea salt, cumin, and chilli powder to the water in the cooker. My rice cooker works quite fast, but I took the 15 minutes it was working to caramelize the garlic.
Time to Caramelize Some Garlic:
In a large All-Clad saucier, I heated the olive oil on medium-low, adding the garlic, once the oil was warm. With an occasional stir, but no rise in the burner temperature, this low and slow approach absolutely transforms garlic from its almost bitter raw state to something nutty and sweet.
I’ve done it at very low temps and gone up to 30 minutes for just a couple tablespoons of garlic. With such a good result, you can spread it on a good slice of bread and never want for anything else.
Tortillas, Sour Cream, Green Onions and, of course, a Beer to Complement:
Just before I pulled the meat and peppers out of the smoker, I took a large braising pan and melted the half-stick of butter at a medium temperature.
After the butter melted, I quickly added the smoked meat, stirring quickly. After reducing the heat, I put the lid on it.
The next steps:
Combine the smoked sweet mini peppers and the caramelized garlic, stirring quickly to coat, then stirring in most of the cooked rice.
I left the burner a bit less than medium, slapped the lid on this pan, too, and let both the peppers and the meat kind of settle in for a bit, about 15 minutes or so with a stir every now and again.
Finally, I added the rice and peppers to the meat, stirred to combine, then a lid again for another 10 minutes, as the flavours married.
A pile of warm tortillas, a little sour cream with some sliced green onions, and a beer I’d made cold by sticking it in the snow in the backyard – all that I needed to put the finishing touches on this highly flavorful dinner.
As the strongest of the smoker woods, it perfectly complements rich meats such as steak, duck, and lamb with its stronger, slightly sweeter, and more delicate than Hickory flavor.Shop Now