Sweet Smoked Steak & Cheesy Green Chili Rice

Happy Monday new friends and old! Today I’m bringing to you another smoked recipe. It was a pretty lazy Sunday for us yesterday. But it was absolutely beautiful outside and I did not want to miss out on the sunshine by sitting inside watching reruns of The Real Housewives of whatever state Bravo TV was airing yesterday. If you must judge me for my television choices, do so quietly. I judge myself loud enough each time I turn on one of those shows, but I refuse to stop watching until I’m sick of them. I know somebody out there can relate – to that person, I’m sending you a high five!

Instead of sitting inside, we decided to go to the range on base and shoot some clay pigeons. Well, foolishly, I took an allergy pill before we went because I was in a lot of discomfort and I was dragging by the time we drove 4 miles to base. I only got through 4 or 6 rounds. I hit my targets and I was done! I could barely stand to release the target for Nick. I felt pretty horrible about buying 100 rounds. Plus a 20 gauge shotgun is not my style. While it has less kickback than a 12 gauge, that bad boy hurts my shoulder. Some of you may be uninterested. I understand. Some of you may be thinking, this chick was shooting guns? Yeah, I was. I have fun doing it every so often and it’s sinful to live in a military town and now try it!

What does all of this really have to do with cooking, right? I can hear the whispers already. Well because my allergy medicine tends to knock me off my feet for an entire day, I was in no shape to cook dinner. But I did know Nick would step up to the plate with his smoker. So last night we decided to have Smoked Steaks and Green Chile, Jalapeño and Cheesy Rice. Are you ready to get down to business? Okay, let’s get started.

Here is what you will need for the steaks:

  • 2 steaks, your preference
  • 2 cloves garlic, minced
  • 1 teaspoons pepper
  • 1 ½  teaspoons salt
  • ¼ cup juice, we mixed apple and cranberry; you can easily use pomegranate juice
  • 1/8  cup unsalted butter
  • Basil

Here is what you will need for the BBQ Glaze:

  • ½  tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 tablespoons cider vinegar
  • 1 cup juice, apple & cranberry mix or pomegranate
  • ¾ cup ketchup
  • 1 ½ tablespoons Worcestershire Sauce
  • 2 tablespoons brown sugar
  • 1 tablespoons chili powder
  • 1 tablespoons molasses
  • ½ tablespoon divided oregano
  • ½  tablespoons paprika
  • 1 teaspoon hot sauce

Directions:

  • Rub the steaks with garlic, pepper and salt

  • Load the wood tray with one small handful of wood chips
  • Place in a large pan and pour juice onto steaks
  • Cover and marinate in the refrigerator for several hours
  • Remove and allow to warm to room temperature before you remove steaks from marinade
  • Preheat smoker to 225 degrees F
  • Place steaks on top rack of smoker and cook at 225 degrees F for at least an hour medium, 1 ½ hours for medium well, or 2 hours for well done
  • Brush with the glaze during the cooking process and serve with the reserved glaze

Directions for the Glaze:

  • Heat oil on medium heat in a saucepan
  • Add garlic, vinegar, juice, ketchup, Worcestershire sauce, brown sugar, chili powder, molasses, oregano, paprika and hot sauce
  • Bring to a boil
  • Lower heat and simmer uncovered while the steaks cook

  • Brush glaze over steaks while cooking

These steaks turned out tasting wonderful. I was a bit concerned that I would not like anything coming out of the smoker because in the past I could really taste the smoky flavor from the wood chips. But these steaks came out of the smoker with just a hint of the taste, which was wonderful for me!

For those of you who do not have a smoker, fear not. Make the glaze and broil your steak like you normally would in your oven. It is that simple!

Now for the Green Chili, Jalapeno and Cheesy Rice Casserole:

Ingredients:

  • 4 cups cooked rice
  • 2 cans (each 4 ounces) diced green chilies
  • 1 can (4 ounce) diced jalapeno, if your grocery store does not have fresh
  • 1 to 2 (8 ounce) blocks of your favorite cheese
  • 1 cup sour cream
  • Pepper
  • Cayenne pepper
  • Garlic Powder

Directions:

  • Preheat oven to 350 degrees F
  • Cook rice according to directions [usually 1 cup rice = 1 cup water] and add the pepper, garlic powder and cayenne pepper to your liking
  • In a large bowl shred the cheese, reserving a cup of cheese for later
  • In a medium bowl, combine the chilies, jalapeno’s and sour cream. Mix well
  • When rice is fully cooked, in a large bowl combine the rice, chili mixture and cheese
  • Mix so that everything is incorporated well

  • In a greased baking dish, spread the mixture into the dish
  • Sprinkle the reserved cheese over the top

  • Bake until the cheese is completely melted, about 30 to 35 minutes

I like spicy foods, but I know not everybody does. If you like spicy foods like me, add another can of jalapenos and a bunch more spice. But this rice was amazing! Maybe it was even more amazing because it was so easy to make. I could not believe it!  The sweetness of the steak glaze paired well with the hint of heat coming from the rice. In fact, Nick added some of the glaze to his rice and he loved it. If you have leftover glaze, give it a try! I do not think you will be disappointed!

Until Next Time,

Happy Steak Makin’