1 picanha beef steak (approx. 1.5 kg), entrecôte or maminha will also work well for this recipe
salt and pepper from a grinder
smoked paprika dip
2 red bell peppers
1 yellow bell pepper
2 whole garlic bulbs
1 onion
1 dl olive oil
salt and pepper from a grinder
Take the steak out of the refrigerator and remove any extra membranes from it. Rub salt and pepper thoroughly onto the meat and leave it on the table to season.
Next, make the smoked paprika dip. Cut the bell peppers in half and remove the cores. Peel the onion and cut it into four pieces. Cut the “hat” off the whole garlic bulbs and place all the ingredients into a foil tin. Season with salt and pepper and pour some olive oil on top.
Place smoking chips in the Mustang Teno’s dust tray and heat the smoker until smoke starts to appear (approx. 175–200 degrees). When the chips begin to smolder, lower the temperature to around 150 degrees and place the vegetables and steak into the smoker. The steak is ready when the meat thermometer is at 52–56 degrees, depending on the desired result. This will take around 60–90 minutes. The vegetables do not need to be smoked as carefully and can be in the smoker throughout the meat’s cooking time.
When you have reached the desired temperature, remove the steak from the smoker and wrap it tightly in aluminum foil. Allow the meat to settle for 30–60 minutes.
Squeeze the cooked garlic cloves into a blender. Add the rest of the vegetables while warm with some olive oil and blend until smooth. You can also use an immersion blender. Check the flavor and add salt and pepper if needed.
Cut the meat into thin slices and serve with the smoked paprika dip. You can also serve fresh bread such as baguettes, naan bread or bao buns with it!
