This technique is a great way to incorporate that delicious Cedar flavor, while still getting a good sear on your steak. Use an assortment of chiles to add more colors to the dish.
We cooked this Cedar-wrapped steak on the Pit Boss 820D Pellet Grill. The wood pellets provide an additional deeper smoke that can be tasted in both the steak and grilled vegetables.
Total Time: 20 minutes
- 2 Cedar Grilling Wraps
- 2 Beef Shoulder Tenders
- 2 lbs Baby Potatoes
- 8 Chiles, assorted
- 3 Tbsp. Olive Oil
- Kosher Salt and Pepper
Wrap the steaks in advance to get a more distinct wood flavor. Any round cut steak like filet mignon or baseball cut sirloin will work for this recipe.
- Preheat the grill to 500°F, and soak the Cedar wraps in warm water for several minutes.
- Cut the potatoes in half and toss with 2 Tbsp. of the oil and salt and pepper.
- Place the potatoes flat side down on the grill, close the lid.
- Cook for 5 minutes, then turn over and move to the side of the grill to continue cooking.
- Cut the shoulder tenders in half, and form into round steaks.
- Cut the Cedar wraps into 1 ½” wide strips.
- Wrap a strip around each steak, securing with twine.
- Season the steaks with salt and pepper on both sides.
- Grill the steaks for 3 minutes per side for medium rare.
- Cut the chiles in half and remove the seeds.
- Toss the chiles with the remaining oil, and season with salt and pepper.
- Grill for 3 minutes or until slightly blackened.
- To serve, cut the twine and remove the wraps from the steaks. Serve with the grilled potato and chiles.
*Keep a spray bottle of water handy in case of flare-ups.