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Soak wood chips in enough water to cover for at least 1 hour before grilling.
In a small bowl, combine paprika, salt, sage, garlic powder, mustard and pepper; set aside 1 teaspoon of the spice mixture. Sprinkle the remaining spice mixture over steaks; rub the mixture over both sides of the steaks.
Drain wood chips. Arrange medium-hot coals around a drip pan in a charcoal grill. Sprinkle wood chips over coals. Place steaks on the grill rack over the drip pan. Cover and grill for 16 to 20 minutes for medium-rare (145°F) or 20 to 24 minutes for medium (160°F), turning once halfway through grilling. Sprinkle tomatoes with the reserved spice mixture. Place tomatoes, cut-sides up, on the grill rack over the drip pan, and place green onions on the grill rack over the coals for the last 8 to 10 minutes of grilling time, turning onions once. (For a gas grill, preheat grill. Reduce heat to medium. Add wood chips to grill according to manufacturer’s directions. Adjust for indirect cooking. Place steaks on grill rack over burner that is turned off. Cover; grill as directed.) Let steaks stand for 5 minutes before serving. Serve steaks with tomatoes and green onions.