Serves 6-8
Prep Time: 15 minutes
Cook Time: 30 minutes (smoking time), 10-12 minutes
Total Time: Approximately 1 hour
Ingredients
1 tbsp (15ml) butter
1/2 tbsp (7.5ml) avocado oil
226g (8oz) Noble Premium Bison Striploin steak
250g (8.8oz) plain cream cheese, at room temperature
1 cup (237ml) old cheddar cheese
2 tsp (10ml) your favourite BBQ rub
1 tsp (5ml) fresh rosemary, finely chopped
1/4 cup dried cranberries
2 green onions, finely sliced
For the smoked pecans:
3/4 cup (175ml) pecans
1/2 tbsp (7.5ml) maple syrup
1/2 tsp (2.5ml) cinnamon
1/2 tsp (2.5ml) smoked paprika
Salt and pepper to taste
1 tsp (5ml) fresh rosemary, finely chopped
Directions:
First, preheat your smoker to 250 degrees F. Smoke the pecans on a tray for 30 minutes, stirring occasionally, until they are lightly browned and fragrant. (Pro Tip: use pecan wood or pellets for an EXTRA delicious blast of pecan flavour!). Remove them from the smoker, chop them coarsely, and toss in the maple syrup and spies. Set aside to cool. Heat a cast iron skillet over medium high heat. Add the butter and avocado oil. Pat the steak dry with paper towel, and season on both sides with salt and pepper. Sear the steak for 5-6 minutes per side, or until an internal temperature reaches your desired level of doneness (135 degrees F for medium rare). Allow the steak to rest for 10 minutes before chopping into small pieces. Set aside to cool. Meanwhile, mix the remaining ingredients together in a large bowl. Add the chopped steak. Mix thoroughly. Form into a large ball, pressing to ensure it’s tightly formed. Roll in the smoked pecan mixture. Refrigerate for at least an hour before serving.