LEARNING TO SMOKE

This steak and chimichurri sandwich is one of the best things I’ve eaten in a long time! I was planning on making a New York strip steak with a side of that herbaceous sauce, but wanted to do something extra with it. Putting steak slices on a sandwich with toasted bread, melted provolone cheese, and topped caramelized onion and chimichurri sauce was perfection! Let me walk you through the process

Ingredients for the Best Steak Sandwich

• Strip steak
• Sourdough bread
• Provolone cheese
• Caramelized onions – full recipe here
• Chimichurri sauce – full recipe here
• Salt
• Pepper
• Garlic powder
• Mayonnaise – for spreading on the bread before grilling

Which Steak to Use for Steak Sandwiches

For this steak sandwich recipe, I’m using a New York strip steak. Strip steak comes from the short loin of the cow and is a leaner cut and provides a bold, beefy flavor. One steak will be sufficient for the sandwich.

Ribeye steaks are great for steak sandwiches as well. Ribeye will be more tender and provides a rich flavor due to the fat content of the cut. Ultimately, it comes down to a matter of preference. With that said, feel free to substitute ribeye for strip steak in this recipe.

Seasoning the Steak

Beef only needs simple flavors to elevate it’s taste. Using a blend of kosher salt, pepper, and garlic powder will do the trick. Sprinkle the steak with a mix of one tablespoon of kosher salt, two teaspoons of pepper, and a teaspoon of garlic powder. Apply evenly on all sides of the steak.

What is the Best Way to Cook Steak?

My absolute favorite way to cook steaks is to reverse sear. I have an entire post dedicated to this subject. Essentially, reverse searing is the method of slow cooking the meat first, then searing to finish it off. When slow cooking, infusing smoke from oak wood elevates the steak flavor. Smoke the steak at 225 degrees using indirect heat.

Once the steak reaches an internal temperature between 120 to 125 degrees, remove from the grill and sear on a preheated hot surface. This can be done on a separate grill or griddle at at temperature of at least 500 degrees. Searing can be done directly on grill grates or on a hot, even surface of a griddle or skillet. I prefer skillet or griddle with a little avocado oil to get an even crust on the steak. Sear for a minute on each side.

Why You Should Rest Steak Before Slicing

With the steak fully cooked, it is important to let it rest for 10 minutes before slicing. The reason is because as meat gets cooked, juices are loose and flowing inside. Letting the meat rest will allow those flavorful juices to settle in and distribute evenly. Otherwise, slicing into the steak immediately will make the juices come flowing out and the flavor goes with it.

Make sure to slice against the grain for a better bite. You do this by seeing the direction of the tiny lines in the meat and slicing across them.

Making the Chimichurri

The other headliner of the steak and chimichurri sandwich is the chimichurri itself. This sauce is perfect for steaks and provides a bold, savory, and herbaceous flavor. It’s also quick and easy to make. To do this, simply prep the ingredients listed in this recipe (such as parsley, garlic, and shallots) and mix them altogether. You can make chimichurri sauce either ahead of time or while the steak is smoking on the grill.

Making the Caramelized Onions

This is also another easy recipe that requires only three ingredients: white onion, butter, and salt. For this steak sandwich, one whole onion will do. It may sound like a lot, but the onion begins to shrink significantly during the caramelization process.

Slice onion in half and then cut into pencil thin, long pieces. Place into skillet over medium-high heat with two tablespoons of melted butter and a 1/2 teaspoon of salt. Cook like this for five to ten minutes until the onions start to become translucent and brown. Once this happens, reduce to medium-low heat, stirring occasionally until onions are nice and brown from caramelization. This process will take 45-50 minutes.

These caramelized onions can be made ahead of time and placed in the refrigerator up to a couple of days beforehand. Simply reheat in the microwave for 30 seconds. Find the full recipe here.

Toasting the Sourdough Bread

With the grill still hot, take a couple of long slices of sourdough bread and spread mayonnaise on both sides. Place directly on grill or in skillet and let cook for 30 seconds on each side or until the side is toasted to your liking. Flip over and repeat.

How to Make the Steak and Chimichurri Sandwich

With all of the ingredients prepped, now the time has come to assemble the steak and chimichurri sandwich! Start by taking one slice of the toasted sourdough bread and placing two slices of provolone cheese on there. Make the cheese melty by using a food torch or putting the bread with provolone cheese in the broiler.

Next, layer on the caramelized onions. Then place on your slices of steak. I make two rows of steak slices because I like to party. Top with chimichurri sauce and the other piece of toasted sourdough. Cutting the long sandwich in half is optional. Take a bite and let the savory, satisfying flavors hit your taste buds and blow your mind!

Steak and Chimichurri Sandwich Recipe

Steak and Chimichurri Sandwich

Yield: 1 big ol’ sandwich

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 45 minutes

A perfectly smoked and seared steak sliced up and placed on toasted sourdough bread with caramelized onion, provolone cheese, and an herbaceous chimichurri sauce.

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Ingredients

Steak Sandwich

• 1 New York strip steak
• 1 Tbsp kosher salt
• 2 tsp pepper
• 1 tsp garlic powder
• 2 large slices of sourdough bread
• 2 slices Provolone cheese
• 1 caramelized onion
• 1/4 Cup chimichurri

Caramelized Onion

• 1 white onion
• 2 Tbsp butter
• 1 tsp salt

Chimichurri Sauce

• 1/2 Cup chopped parsley
• 2 cloves garlic, minced
• 1/2 shallot, minced
• 1/2 Cup olive oil
• 2 Tbsp red wine vinegar
• 1 tsp dried oregano
• 1 tsp red chili flakes
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

1. Preheat grill to 225 degrees over indirect heat with oak wood. Season steak on all sides with kosher salt, pepper, and garlic powder.
2. Place steak on grill and cook until internal temperature reaches 120-125 degrees. Remove and sear on a hot surface of at least 500 degrees with a little avocado oil for one minute on each side. Remove, rest for 10 minutes, and slice.
3. Make caramelized onion by slicing white onion in half and cutting into long pieces. Place in skillet with butter and salt at medium-high heat for five minutes. Reduce heat to medium-low and cook for 45 more minutes. Stir occasionally.
4. Make chimichurri by combining chopped parsley, garlic, shallot, dried oregano, red chili flakes, salt, pepper, olive oil, and red wine vinegar in a small mixing bowl. Stir until mixed well together.
5. Toast two slices of sourdough bread, spreading mayo on each as they toast on the grill or skillet.
6. Lay two slices of provolone cheese on one of the toasted slices of sourdough bread. Layer caramelized onion, slices of steak, and chimichurri. Top with other slice of toasted sourdough bread. Serve.

Notes

1. Can use ribeye steak instead of New York strip steak.
2. Strip steak is also known as New York steak, New York strip steak, or Kansas City strip steak.
3. Would be best to make caramelized onion ahead of time or cook while steak is smoking on grill.
4. Melt slices of provolone cheese with a food torch.

Nutrition Information:

Yield: 1 Serving Size: 1 big ol' sandwich
Amount Per Serving: Calories: 770Total Fat: 41gSaturated Fat: 7gCholesterol: 80mgSodium: 430mgCarbohydrates: 57gFiber: 7gSugar: 3gProtein: 41g

NOTE: Nutrition information isn't always accurate.

When I think of food from California, I think of tri tip and street tacos (those are from Mexico, but popularized in the United States from southern California). So why not combine them both, along with elotes dip and avocado, to make the ultimate street taco? That’s exactly what I did. These tri tip tacos are some of the best you will ever have!

What is “California” About these Street Tacos?

These smoked tri tip tacos have a lot of what reminds me of California. For starters, tri tip is a cut of beef that originates from central California. Also, California is the largest distributor of avocados in the United States. And finally, with the strong Mexican influence in the state, street tacos and elotes were made popular in the United States through California. Hence, this recipe is my ode to the state and it’s awesome food.

Ingredients for Smoked Tri Tip Tacos

• Tri tip
• BBQ seasoning
• Bag of frozen corn
• Mayonnaise
• Sour cream
• Cotija cheese
• Jalapeno
• Lime juice
• Chili lime seasoning
• Avocado
• Corn tortillas

Cooking the Tri Tip

I have a full recipe post dedicated to cooking tri tip and it is worth a look. To summarize for this recipe post, take a tri tip roast (about two pounds) and season on both sides with a beef BBQ seasoning. Smoke on the grill with oak wood over indirect heat at 225 degrees. Cook until internal temperature of meat reaches 125 degrees.

Near the end of the smoking time for the tri tip, heat a skillet to searing temperatures, which begin at 500 degrees. Drizzle in a little avocado oil, too. Avocado oil has a higher smoke point that most cooking oils and is perfect for this. Sear tri tip for a minute on each side or until a nice crust develops.

When slicing tri tip, remember that the grains of the tri tip go two different directions. This occurs near the middle where the meat starts to bend. Slicing against the grain will give you a better bite. Once slices are done, cut them into bite sized pieces for the tacos.

Making the Elote Mix

Elotes are also known as Mexican street corn, popularized by street vendors selling corn on the cob with toppings such as mayonnaise, chili lime seasoning, and Cotija cheese. This is a quick and easy mix to make and I have a more detailed recipe post for this, as well.

To summarize, cook up a bag of frozen corn in a skillet at medium heat. It is quick to cook through, taking five minutes. You’ll also want a little char on the corn kernels, too.

With corn kernels cooked, place in a small or medium-sized mixing bowl along with almost a full cup of mayonnaise and two tablespoons of sour cream. Stir for a moment, then add a diced jalapeno, juice from half a lime, a third cup of Cotija cheese, diced cilantro and a teaspoon of chili lime seasoning. Mix altogether and serve. It’s that simple!

Making the Tri Tip Tacos

With the tri tip cooked and the elote mix ready, warm up some small corn tortillas in the microwave for 30 seconds. Sprinkle a little water on the corn tortillas before putting them in the microwave so they don’t dry out. This will also make them more pliable.

Lay out two corn tortillas stacked on top of each other and assemble your street taco by piling on pieces of tri tip. Next add a slice or two of fresh avocado. Finally, top with the elote mix and serve.

Adding pico de gallo also helps complete these tacos. Pico de gallo is like a very mild salsa with diced tomatoes, onion, jalapeno, and cilantro. Top the tacos with a little pico and it will be amazing!

Other Recipes to Try

Smoked Queso Dip

Tri Tip Sandwich with Lemon Garlic Aioli

Smoked Teriyaki tri tip

Smoked Beef Birria Tacos

Tangy Cilantro Lime Crema

Tri Tip Tacos Recipe

California Tri Tip Tacos

Yield: 12 tacos

Prep Time: 20 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 35 minutes

These tri tip tacos are an homage to some of the great food from the state of California. Combining reverse seared tri tip, avocado, elote dip, and pico de gallo on warm corn tortillas.

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Ingredients

• 1 tri-tip (about two pounds)
• 2 Tbsp BBQ seasoning
• 2 Cups frozen corn
• 3/4 Cup mayonnaise
• 2 Tbsp sour cream
• 2 tsp lime juice
• 1 tsp chili lime seasoning
• 1/2 Cup cotija cheese
• 1 Tbsp cilantro, diced
• 2 avocado, sliced

Instructions

1. Preheat grill to 225 degrees with oak wood over indirect heat.
2. Season tri tip on both sides. Place on grill and smoke until internal temp of meat reaches 125 degrees. Remove.
3. On a high temp surface, sear tri tip for a minute on both sides. Remove and rest on a cutting board for 10-15 minutes before slicing. Cut slices into bite-sized pieces.
4. Make elote dip by cooking frozen corn at medium-high heat for 5 minutes or until a little char gets on the kernels. Combine in a small to medium-sized mixing bowl with mayonnaise, sour cream, jalapeno, lime juice, Cotija, cilantro, and chili lime seasoning. Mix well.
5. On warm corn tortillas (street taco size), place pieces of tri tip in a line down the middle of the tortilla, along with a slice or two of avocado. Top with elote dip. Serve immediately.

Notes

1. Add pico de gallo for extra flavor. It includes onion, cilantro, and tomatoes.
2. Add hot sauce for some spicy flavor.
3. The elote mix is perfect for dipping your tortilla chips into, so make extra!

Nutrition Information:

Yield: 12 tacos Serving Size: 1 taco
Amount Per Serving: Calories: 275Total Fat: 11gSaturated Fat: 4gCholesterol: 33mgSodium: 500mgCarbohydrates: 24gFiber: 2gSugar: 1gProtein: 13g

NOTE: Nutrition information isn’t always accurate.

When you go to a BBQ restaurant, you will most likely see banana pudding listed as a dessert. This is a classic treat served up at family gatherings and backyard cookouts. I’ll show you how to make this easy banana pudding desert to finish off your meal!

Ingredients for Banana Pudding

Here are all of the necessary ingredients for banana pudding:

• Bananas
• Vanilla pudding mix
• Vanilla wafers – I prefer Nilla Wafers brand for best flavor
• Milk – any milk you have on hand will do
• Heavy whipping cream
• Powdered sugar – confectioner’s sugar will work, too
• Sweetened condensed milk
• Vanilla extract – for use in both the whipped cream and banana pudding

Make the Whipped Cream

I prefer to use homemade whipped cream to use in this banana pudding recipe because when I use a premade whipped topping, such as Cool Whip, it makes the dessert way too sugary for my liking. And this is coming from a guy who loves drinking soda!

Making whipped cream at home is super simple: take one cup of heavy whipping cream and pour into a mixing bowl. Mix with two tablespoons of powdered sugar and a half teaspoon of vanilla. Use a mixer to beat for 3-4 minutes or until you get medium sized peaks on the beaters themselves. Once this is finished, set aside.

Making the Banana Pudding Dessert

To make this easy banana pudding, start by pouring a 5 ounce packet of vanilla pudding into a large mixing bowl with two cups of cold milk. Mix these ingredients with a hand mixer for a couple of minutes.

When that has been well mixed, pour in a teaspoon of vanilla extract and a 14 ounce can of sweetened condensed milk and mix some more. Finally, take your homemade whipped cream and put in and stir until well-blended.

Layering the Easy Banana Pudding

With the pudding now made, it’s time to strategically layer with slices of banana and vanilla wafer cookies. A trifle bowl is perfect for this because it is glass and you can see the layering. If you don’t have a trifle bowl for banana pudding, then you can use a large serving bowl or mixing bowl.

Start by placing a layer of vanilla wafer cookies on the bottom of the bowl, topped with slices of banana. Pour in a layer of banana pudding and make it evenly smooth. Repeat this process two more times, making three times total. Make sure to save a banana and extra vanilla wafers for topping later.

Chill, then Serve

Place the layered banana pudding dessert in the refrigerator and let chill for at least four hours. After you have patiently waited for this moment to come, remove from the fridge and make a clever arrangement of Nilla wafers (my favorite vanilla wafer cookie) and sliced bananas on top. Feel free to check the featured image at the beginning of this post for inspiration.

How Long is Banana Pudding Good For?

Once made, this banana pudding can be served again chilled over the next two days. I suggest serving leftover banana pudding with some Nilla wafers right out of the box to get that nice, sweet crunch like when it was fresh. The ones originally used in the pudding will have become softened.

Other Dessert Recipes to Try

Looking for some other dessert recipes to bring to the BBQ? Here are some more awesome ideas:

Classic Gooey Butter Cake

S’mores Sliders

Caramel Apple Empanadas

Smoked Chocolate Chip Cookie with Sea Salt Caramel

Banana Pudding Dessert

Banana Pudding Dessert

Yield: 15 servings

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours 10 minutes

This banana pudding dessert is a classic dish served up at family gatherings and backyard cookouts. No bake and easy to make!

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Ingredients

Banana Pudding

• 1 packet (5.1 oz) vanilla pudding
• 2 Cups cold milk
• 1 tsp vanilla extract
• 1 - 14 oz can sweetened condensed milk
• 8 oz. whipped cream
• 4 bananas, sliced
• 6 oz. vanilla wafer cookies

Whipped Cream

• 1 Cup heavy whipping cream
• 2 Tbsp powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. Make whipped cream by mixing heavy cream, powdered sugar, and vanilla extract in a mixing bowl. Mix for 3-4 minutes or until medium peaks on beaters develop when pulled out of mixture. Set aside.
2. In a large mixing bowl, mix vanilla pudding packet and cold milk for 2 minutes or until well blended. Mix in vanilla extract and sweetened condensed milk. Slowly mix in whipped cream and blend until smooth and thickened.
3. Place layer of vanilla wafer cookies and sliced bananas on bottom of serving bowl or trifle dish. Put 1/3 of pudding mixture on top. Repeat this process two more times.
4. Put banana pudding in the refrigerator to chill for at least four hours. Remove, top with vanilla wafer cookies and fresh banana slices and serve.

Notes

1. Can substitute a premade whipped topping such as Cool Whip for homemade whipped cream. Keep in mind it will taste much sweeter this way.
2. Slice bananas and place on top of banana pudding right before serving as sliced bananas that sit out will brown quickly.
3. For more banana flavor, substitute banana pudding mix for vanilla pudding mix.
4. Store up to two days after use.

Nutrition Information:

Yield: 15 Serving Size: 1 Cup
Amount Per Serving: Calories: 280Total Fat: 10gSaturated Fat: 7gCholesterol: 6mgSodium: 400mgCarbohydrates: 47gFiber: 1gSugar: 31gProtein: 4g

NOTE: Nutrition information isn't always accurate.