Scented sirloin from _smoke and spice_

6 servings

Ingredients

Quantity Ingredient
2 pounds To 2-1/2 lb boneless top sirloin steak about 2
1½ teaspoon Ground black pepper
1 medium WHOLE BULB garlic; roasted or baked for about 1 hour at 350 degrees
1 tablespoon Butter
½ cup Red wine
½ cup Red wine vinegar
½ cup Water inches thick *See Note
1½ teaspoon Kosher salt
⅛ teaspoon Anchovy paste
½ cup Green onions; sliced
2 tablespoons Red wine
2 tablespoons Butter
2 cloves Garlic; minced

Directions

BASIC BLACK RUB

FILLING FOR STEAK

SCENTED MOP (OPTIONAL

* One 2-pound to 2-½ pound boneless top sirloin steak about 2 inches thick, cut with a pocket for stuffing, or two 1-pound to 1-½ pound steaks of similar shape, each about 1-inch thick.

About 1 to 2 hours before you plan to barbecue, combine the dry rub ingredients together in a small bowl. Rub the steak well with the mixture inside and out. Wrap the steak in plastic and refrigerate it.

Prepare the smoker for barbecuing, bringing the temperature to 200 degrees F to 220 degrees F.

About 20 minutes before barbecuing, remove the meat from the refrigerator and let it sit at room temperature.

To make the filling, break the garlic bulb apart and squeeze each soft clove from its skin.

In a small skillet, heat the butter with the anchovy paste. Add the garlic, mashing it with a fork to form a rough puree. Stir in the green onions and wine, and cook a minute or two, until the onions are limp. Remove the pan from the heat and let the filling cool briefly.

Spoon the filling into the pocket of the sirloin or, if you are using two individual steaks, layer the filling on one steak and top it with the other. It is not necessary (or desirable) to secure the pair with toothpicks as long as you handle the sirloin 'sandwich' with care.

If you plan to baste the meat, stir together the mop ingredients in a small saucepan and warm over low heat.

In a heavy skillet, sear the sirloin quickly on both sides over high heat. Transfer the meat to the smoker and cook for about 1-¾ hours, depending upon your desired doneness. Mop every 30 minutes in a wood-burning pit, or as appropriate for your style of smoker. We prefer the meat when the internal temperature reaches 145 degrees F to 150 degrees F, or medium rare. Let the meat sit for 5 minutes and serve.

Note from JP: try putting a couple of small onions in water pan.

From _Smoke and Spice_ Cheryl Alters Jamison and Bill Jamison The Harvard Common Press, 1994 ISBN 1-55832-061-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 05-06-95

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