Smoked Sirloin with Peach & Shallot Salad
Meal Type: Dinner, Main Meal, Protein + Veggie + Fruit
Food Group: Meat Protein
Ingredients by Protein: Beef
Ingredients by Veggie: Arugula, Shallots
Ingredients by Fruit: Peach
1 Tablespoon kosher salt
1/2 Peach halved
1 1/2 Small shallots halved
1 1/2 Tablespoon Champagne Vinegar
1/2 Teaspoon chopped tarragon leaves
1/4 Teaspoon Salt
1/8 teaspoon ground white pepper
250ml Applewood chips
Pat the sirloin dry with a clean paper towel. Place it on a dish and coat with the kosher salt. Cover and place in the fridge for 24hrs to tenderize.
Remove from the fridge and brush off the salt
If you have a smoker, preheat it to 225 then add the applewood to the smoker box, if you are using a gas grill/grill, wrap the wood chips in a foil packet and poke a few holes in the top of the foil. Place the foil packet in the center of your grill and preheat your grill to 225º. Once the wood begins to smoke, move it to the corner of the grill and keep the grill lid closed.
Place the steak in a grill pan and then inside the smoker. Smoke for 45min.
Place halved, pitted peaches and the halved shallots in a grill pan and inside the smoker for the last 30min of the cooking time.
Remove everything from the smoker. Let the meat sit for 5min.
In a large bowl, whisk the champagne vinegar, tarragon leaves, salt, and pepper. Mince smoked shallots and whisk in as well. Toss in the rocket and coat.
Slice the peaches
Slice the steak and place on top of the salad.
Make sure to keep an eye on the grill or smoker temperature and do not let it go over 225. You want the meat to cook slowly to absorb all the smoky flavor from the wood.