👥12 people
⏲️1h 30m
🕐1h 30m
🍽️main meal
Smoking with applewood enhances the deep umami of red miso, while charred sweet potatoes provide a sweet contrast, balancing the richness.
Ingredients
- For The NY Strip Loin:
- 2 lbs. NY strip loin
- 2/3 cup soy sauce
- 2/3 cup red miso
- 2 tablespoons sesame oil
- 5 cloves black garlic, grated
- 1-inch piece ginger, peeled and grated
- 2 tablespoons chipotles in adobo, finely chopped
- 2 teaspoons paprika (smoked or regular)
- Zest of 1/2 lemon
- For The Sweet Potatoes:
- 2 1/2 lbs sweet potatoes, peeled and sliced 1/2" thick
- Olive oil, as needed
- Kosher salt and freshly ground black pepper, to taste
- For The Sauce:
- 9 tablespoons red wine vinegar
- 3 shallots, thinly sliced
- 2 cloves garlic, thinly sliced
- For The Nuts:
- 13 tablespoons pistachios
- 2 1/2 teaspoons smoked paprika
- For The Garnish:
- 1 bunch green onions, thinly sliced
Method
- For the NY strip loin, in a bowl, whisk together soy sauce, red miso, sesame oil, black garlic, grated ginger, chopped chipotles in adobo, paprika, and lemon zest. This will be used for marinating and basting.
- Place the whole NY Strip loin in a shallow dish or resealable plastic bag. Pour 1/2 of the marinade over the loin and let it marinate for 30 minutes, making sure to coat the meat evenly. After 30 minutes, flip the loin and pour the remaining marinade over the other side. Let it marinate for another 30 minutes.
- Preheat your smoker (Big Green Egg or any other smoker) to 225-250° using indirect heat. Add a chunk of applewood (or your preferred wood) to the coals. We used applewood for class, which provides a mild, sweet flavor perfect for this dish. Maintain a consistent temperature throughout the smoking process.
- After marinating, place the whole NY Strip loin directly onto the smoker grates. Close the lid and smoke for 30 minutes. After the first 30 minutes, baste the loin generously with the reserved marinade, then flip it to ensure an even coating. Continue smoking, basting every 15-20 minutes for 1.5 to 2 hours, or until the internal temperature of the loin reaches 125° for medium-rare (or your desired doneness).
- Once the loin reaches your desired temperature, remove it from the smoker and let it rest for 10-15 minutes. This allows the juices to redistribute within the meat, ensuring it’s tender and juicy.
- For the sweet potatoes, preheat the Big Green Egg to 400° using direct heat and a cast-iron grate. Grill the sweet potato slices until char marks form, about 5-7 minutes. Remove from the grill and season with salt and pepper. Set aside.
- For the pistachios, preheat the Egg to 350° using indirect heat. Toss pistachios with a little olive oil, smoked paprika, and a pinch of salt on a baking sheet. Roast in the Egg until golden, about 5 minutes. Let cool and roughly chop. Set aside.
- For the sauce, combine red wine vinegar, shallots, and garlic in a bowl. Let sit for 20 minutes to pickle.
- For the sweet potatoes, line a baking sheet with parchment or foil. Chop the charred sweet potatoes into 1” cubes and roast at 350° until fork-tender, about 15-20 minutes.
- Remove the sweet potatoes from the Egg and toss with the pickled shallots, garlic, vinegar mixture, and fresh herbs. Garnish with chopped pistachios, Parmesan cheese, and additional lemon zest.
- For the garnish, thinly slice the green onions. Garnish the smoked NY strip loin with the sliced green onions just before serving.
