Ingredients

• 1  2- to 2-1/2-pound beef sirloin steak, cut 1-1/2 inches thick
• 3/4  teaspoon ground cumin
• 1/2  teaspoon cracked black pepper
• 1/4  teaspoon salt
• 4  cloves garlic, minced
• 6  to 8 oak or hickory wood chunks
• 1  recipe Creamy Horseradish Sauce

Directions

1. Trim fat from steak. Place steak in a shallow dish. For rub, in a small bowl combine cumin, pepper, salt, and garlic. Sprinkle rub evenly over one side of steak; rub in with your fingers. Cover and chill for 1 to 4 hours.

2. At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using.

3. In a smoker arrange preheated coals, drained wood chunks, and water pan according to the manufacturer's directions. Pour water into pan. Place steak, seasoned side up, on the grill rack over water pan. Cover; smoke until steak is desired doneness. Allow about 2 hours for medium-rare (145 degrees F) or about 2-1/2 hours for medium (160° degrees F). Add additional coals and water as needed to maintain temperature and moisture.

4. To serve, thinly slice steak across the grain. Pass Creamy Horseradish Sauce with steak. Makes 6 servings.

5. Creamy Horseradish Sauce: In a small bowl stir together 1/3 cup dairy sour cream, 2 tablespoons Dijon-style mustard, 1 tablespoon snipped fresh chives, and 2 teaspoons prepared horseradish. In a chilled bowl beat 1/4 cup whipping cream with an electric mixer on medium speed until soft peaks form. Fold whipped cream into sour cream mixture.