Grilled Mesquite-Smoked New York Steak and Vegetables

Just in time for Father’s Day, here’s a simple recipe for grilling and smoking New York steak medium rare. The basic technique is to grill the beef first uncovered, producing the grill marks on the presentation side of the steak, and then covering the grill to smoke the steak. Grilled and smoked mushrooms and bell peppers accompany the steak.

Enjoy!

Ingredients

1+ lb. bone-in New York Steak

Oil to coat the steak

1 Garlic Clove, crushed with a garlic press

1 tsp. (or to taste) Lawry’s Seasoned Salt

1 tsp. (or to taste) ground Black Pepper

8-12 whole Mushrooms

1 Green Bell Pepper, cut in half

1 Red Bell Pepper, cut in half

Beef Preparation Instructions

1. Remove the beef from the refrigerator at least one hour before grilling. Coat the steak with oil and then rub the crushed garlic into the oil-coated steak. Add Lawry’s Seasoned Salt and ground pepper to the steak.

Grill Preparation and Cooking Instructions

1. Prepare the charcoal or gas grill for direct cooking following the manufacturer’s instructions. Light the charcoal or preheat the gas grill accordingly. Soak the mesquite wood for smoking (hickory, oak, or any other wood can be used) for one hour if desired.
2. If using a charcoal grill, arrange the lighted coals on one half of the grill. The side of the grill with the coals (the “hot” side) will be used to grill the meat and vegetables and the side without the coals (the “cool” side) will be used for smoking. For a gas grill, follow the manufacturer’s instructions as to which burners to leave on for direct cooking. Put the smoking wood onto the coals or as per the instructions for the gas grill.
3. Place the mushrooms, vegetables, and meat on the hot side of the grill. Allow the meat to brown for 1½ to 2 minutes uncovered. Rotate the meat 90⁰ to produce cross-hatched grill marks.  Allow the meat to brown for another 1½ to 2 minutes uncovered.
4. Flip the meat over and allow the beef to brown for 1½ to 2 minutes uncovered. Flip the vegetables over and move the mushrooms to the cool side of the grill.
5. Move the beef and vegetables to the cool side of the grill and cover the grill. Allow the meat, mushrooms, and vegetables smoke for 4 minutes covered.
6. Remove the beef, mushrooms, and vegetables from the grill. Allow the beef to rest for at least 5 minutes before serving with the mushrooms and vegetables.