Tex-Mex New York Strip Sirloin Rice Bowls
Marinated and smoked New York Strip Sirloin over rice with veggies.
Cost: $$
Equipment
- 1 pellet grill
- 1 bag for marinade
- 1 knife for cutting vegetables
- 1 stainless steel grill basket for vegetables
Ingredients
Steak Marinade
- 1 tbsp fajita seasoning
- 1/4 cup olive oil
- 1 clove garlic chopped
- 1/3 tbsp fresh cilantro
Tex-Mex New York Strip Sirloin Rice Bowls
- 2 New York Strip Sirloin Steaks
- 1 bell pepper sliced
- 1/2 white onion sliced
- 6 cherry tomatoes
- 1 jalapeño chopped
- 1 spray avocado spray
- 1 cup jasmine rice
- 2 lime wedges for ganrish
Instructions
- Place marinade ingredients in a ziplock bag and add New York Strip steaks. Refrigerate for a minimum of 2 hours and a maximum of 24 hours.
- Preheat smoker to 225 degrees.
- Add bell pepper, jalapeño, white onion, and cherry tomatoes to a stainless steel grill basket. Lightly spray with avocado oil.
- Place steaks and grilling basket full of vegetables onto the pellet grill and smoke for 45 minutes.
- Remove vegetables at the end of 45 minutes and transfer to bowl. Wrap with foil to keep warm.
- Keep steaks on grill and increase temperature to 450 degrees F. Flip once after cooking steak for one minute. Grill marks should be visible.
- Remove from grill and let rest for 10 minutes.
- Cook rice.
- Add cooked rice, then smoked vegetables. Next cut your steak into strips and add to your rice bowl. Squeeze some lime and sprinkle fresh cilantro.
Notes
IMPORTANT: Remember to pierce any cherry tomatoes with a knife before serving. You wouldn't want the hot juices to burn your mouth.