Smoked Brisket Plate
Real brisket takes twelve hours and a lawn chair. This is the honest weeknight stand-in: fast-seared steak strips with a smoky bark rub and a quick pit-style sauce, on the table before the smoker would even be up to temperature.
- Total time
- 18 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Pat the steak completely dry and rub it all over with the paprika, pepper, salt and garlic powder.
Warm the ketchup, vinegar and brown sugar in a small pan over low heat for 4 minutes until glossy, then take it off the heat.
Heat the oil in a heavy pan over high heat until it just starts to smoke, then sear the steak for 3 minutes per side for a dark crust and a medium-rare centre around 55C.
Rest the meat on a board for 5 full minutes so the juices settle, then slice thinly against the grain.
Fan the slices over the bread, spoon the warm sauce alongside rather than over, and serve with pickles if you have them.
Read all that and thought “absolutely not”?
Completely fair. Smoked Brisket Plate is sitting in the American kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the American kitchen
Portions that need two hands and no apology.