Italian Smoked Balsamic Beef Recipe Perfect for Grilling

Recipe Name: Italian Smoked Sweet Balsamic Beef

Ingredients:

• Beef: 1.5 lbs of beef brisket or flank steak
• Sweet Balsamic Marinade:
  • 1/2 cup balsamic vinegar
  • 1/4 cup honey (substitute with maple syrup for a different sweet profile)
  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh rosemary, finely chopped (can substitute with thyme)
• Smoking Chips: Applewood chips (or hickory for a stronger flavor)
• Garnish: Fresh basil leaves or parsley

Ingredient Limitations & Substitutions:

• Gluten-Free: Ensure Dijon mustard is gluten-free.
• Sugar-Free: Replace honey with stevia or a sugar-free syrup.

Instructions:

1. Preparation:

   • Beef Marinade: In a medium bowl, whisk together balsamic vinegar, honey, olive oil, minced garlic, Dijon mustard, salt, pepper, and rosemary. Place the beef in a resealable bag or shallow dish, pour the marinade over it, and seal or cover. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more intense flavor.

2. Outdoor Grill Smoking:

   • Prepare the Grill: Preheat your outdoor grill to medium-high heat. If using a charcoal grill, arrange coals on one side to create an indirect heat zone. For a gas grill, heat one side only.
   • Smoking Setup: Soak applewood chips in water for at least 30 minutes. Drain and place in a smoker box or wrap in aluminum foil with holes poked for smoke release. Place the smoker box or foil packet on the heated side of the grill until it begins to smoke.
   • Cooking the Beef: Remove the beef from the marinade and pat dry to ensure a nice crust forms. Place the beef on the grill over the indirect heat side. Close the lid and smoke for about 20-30 minutes, flipping halfway through, until it reaches an internal temperature of 135°F for medium-rare or 145°F for medium.
   • Resting: Remove the beef from the grill, cover with foil, and let it rest for 10 minutes to allow juices to redistribute.

3. Adaptations:

• High Altitude: Increase cooking time by 5-10 minutes; monitor internal temperature closely.
• Cold Weather: Ensure grill maintains a constant temperature; consider using a grill cover to retain heat.

4. Plating & Presentation:
   • Slice the beef against the grain into thin strips. Arrange on a platter, garnished with fresh basil leaves or parsley. Serve with roasted vegetables or a crisp salad to complement the sweet flavors.

Tips & Notes:

• Substitutions: For a different flavor profile, substitute rosemary with thyme or oregano.
• Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat to prevent drying.
• Expert Tips: Use a meat thermometer for precise doneness. The resting step is crucial for juicy, tender beef.

Useful Data:

• Preparation Time: 20 minutes
• Cooking Time: 30-40 minutes
• Serving Size: 3-4 People
• Calories (Estimate): 450 per serving
• Protein Content: 25g per serving
• Best Served With: Grilled asparagus or a mixed greens salad
• Storage: Keep in airtight container, refrigerate for up to 3 days

This recipe offers a delightful balance of sweet and smoky flavors, perfect for an outdoor grilling adventure that embraces the essence of Italian cuisine. Enjoy the culinary journey!

Selected Values:

• Culinary Tradition: Italian
• Dish Type: Main Course
• Dietary Preference: Paleo
• Cooking Difficulty: Intermediate
• Cooking Time: 40-60 minutes
• Primary Ingredient: Beef
• Flavor Profile: Sweet
• Cooking Method: Smoking
• Serving Size: 3-4 People
• Cooking Environment: Outdoor Grill