Smoked Skirt Steak
1 to 1 1/2 tablespoons hickory, alder or oak wood chips, soaked
1 (1 to 1 1/4-pound) skirt steak, halved crosswise
Kosher salt and freshly ground black pepper or 2 teaspoons Southwestern Rub, recipe follows
Prepare stovetop smoker with soaked wood chips according to manufacturers’ instructions.
Trim any excess fat from the surface of the steak and cut the steak in half crosswise.
Season the skirt steak with a generous rubbing of kosher salt and freshly ground black pepper or Southwestern rub.
One end of the steak will be considerably thinner and cook faster than the other half. If you would like to cook both halves to the same doneness, add the thinner pieces to the smoker after the thicker pieces has been smoking for about 8 minutes. If you are not planning to finish the steak on the grill as described above, smoke the halves until an instant-read thermometer inserted into the thickest part of each half registers 125 degrees F. for a medium-rare steak, about 24 minutes after closing the smoker lid, longer for more well done steaks. (Skirt steaks are a little tricky to check for doneness with an instant-read thermometer. Poke the thickest part of the steak with the thermometer in a few places, aiming for the center of the steak.) If you do plan to grill the steak after smoking, cook the steaks to a temperature of 100 to 105 degrees F, which will take about 18 minutes.
The steaks can be smoked up to 2 days before grilling them.