This Italian Marinated Smoked Steak puts a very tasty spin on a classic smoked beef recipe. These steaks are tender, delicious, and full of Italian-inspired flavor. And with a hint of smoke, it pairs perfectly with the wonderful marinade. The best part about this recipe is that you can have them on the table in just about an hour!
There are so many things you can do with your smoker! From appetizers like smoked salsa to side dishes like smoked baked potatoes to main courses like smoked flank steak or low and slow smoked pork ribs!
You can use just about any good-quality steak for this recipe. I like to use New York strip steaks. They are usually a nice thickness, and of course, they have that great beef flavor!
HELPFUL ITEMS FOR THIS RECIPE
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WHAT DO YOU NEED TO MAKE Italian Marinated Smoked Steaks?
Starting with a good quality steak is key. If your ingredients are great, the end result will be great. If you start with inferior ingredients, it is difficult to produce a good quality end product.
INGREDIENTS
- NY Strip steaks
- Fresh Italian parsley
- Garlic, minced
- Lemon Juice
- Parmesan cheese
- Balsamic vinegar
- Honey
- Italian seasoning
- Kosher salt
- Fresh ground pepper
HOW TO PREPARE Italian Marinated Smoked Steaks
The prep work and cooking process for these amazingly sumptuous steaks are really very quick and easy. Although a little organization will go a long way in helping with a smooth delivery!
Start by coarsely chopping the Italian parsley. Place the steaks in a resealable plastic bag or a large bowl and add all the chopped parsley and grated parmesan cheese.
Continue by adding the minced garlic and honey. The honey adds a wonderful hint of sweetness. Then add freshly squeezed lemon juice, balsamic vinegar, Italian seasonings, Kosher salt, and fresh ground pepper.
Seal the bag making sure you press as much of the air out as possible. Gently massage everything together.
If you are using a bowl, gently mix everything together, making sure that the steaks are well-coated with the marinade. Allow the steaks to marinate for about 25 minutes on your kitchen counter.
This does two things. It allows the beef to absorb the marinade flavors, and it also lets the beef come up to room temperature before you put them on the smoker.
While the steaks are marinating, preheat your pellet smoker to 200 degrees F. I used a 50/50 blend of mesquite and hickory. I just find this flavor profile works best. You can play around with any smoke flavors that you like.
Smoking your Marinated steaks
After 25 minutes of marinating, remove the steaks from the bag and place them directly on the grates of the smoker. Close the lid and allow the steaks to smoke for 20 minutes. There is no need to turn the steaks in the smoker as the heat circulates evenly around them.
After 20 minutes on the smoker, open the lid and move the steaks aside or to the top rack. Increase the temp to 400 degrees F.
Once the grill has reached 400 degrees F., place the steaks directly over the flames. Sear each side for about a minute for medium rare. You can check the temperature of the steaks with an instant-read thermometer.
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I always use my trusty Thermapen One instant-read thermometer for an accurate and quick read of internal temperature.
Here is a handy chart for the temperature of your steaks and the doneness:
Rare: 120 degrees F.
Medium-Rare: 130 degrees F.
Medium: 140 degrees F.
Medium-Well: 150 degrees F.
Well-Done: 160 degrees F.
What if you don’t have a pellet smoker?
Not to worry, there are always workarounds if you have a regular smoker or a grill. If you have a regular smoker that doesn’t heat to 400 degrees F. you can smoke the steak as per the recipe. Then grill it on your grill or sear it in a pan on the stovetop.
If you only have a grill, you can use the indirect cooking method for smoking. Create a smoker pack using your choice of wood chips wrapped in aluminum foil. Place the foil pack on the hot side of the grill.
When it is generating a good amount of smoke, place the steaks on the cool side of the grill and smoke. Sear as per the recipe after you have smoked the steaks.
Serving your Italian Marinated smoked steak
Of course, steak pairs so well with just about anything. From roast potatoes to grilled carrots to grilled asparagus bundles.
If you are firing up the smoker anyway, why not cook your side dish in the smoker as well? These stuffed smoked tomatoes are off the hook delicious and go so well with anything else that you are cooking in your smoker!
Just look at that perfectly smoked and seared steak! Isn’t it time you get your smoker going and create this amazing recipe? It’s tender, it’s juicy and it is so flavourful. You aren’t going to believe that it only took you about an hour from start to finish!
Pin it HERE!!
Pin it HERE!!
Italian Marinated Smoked Steak
Ingredients
- 2 NY strip steaks 1-1 ½ lb each, ¾-1 inch thick
FOR THE MARINADE
- ¼ cup Italian parsley chopped
- 2 garlic cloves minced
- 2 tbsp lemon juice freshly squeezed
- 2 tbsp parmesan freshly grated
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp Italian seasoning
- ½ tsp kosher salt
- ½ tsp freshly ground pepper
Instructions
- Prepare your steaks. Place them into a ziplock bag or bowl. Add the chopped Italian parsley, minced garlic, lemon juice, grated parmesan, balsamic vinegar, honey, Italian seasoning, kosher salt, and pepper.
- Toss everything together until it is well combined (or just shake the ziplock bag around until things are evenly coated).
- Allow the steaks to sit and marinade on the counter at room temperature for 25 minutes.
- Preheat your pellet grill to 200 degrees F. Make sure that the hopper is filled with pellets. Also, check to make sure that the vent (the spot where you can see the flame) is closed.
- Place the marinated steaks directly onto the grate and smoke for 20 minutes (no need to flip as the smoke heats evenly).
- After 20 minutes, open the lid and move the steaks aside or to the top rack. Turn the temperature up to 400 degrees F, open the vent, and allow a few minutes for a fire to establish.
- Place the steaks directly over the flame and sear each side for one minute for a medium-rare to medium steak. It helps to have a meat thermometer handy to get the exact internal temperature you like. *See the recipe notes for a temperature guide.
Equipment
Notes
Nutrition
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