I used USDA Choice Skirt Steak from Costco. Marinated overnight in OJ, seasoned salt, cilantro, onion. The pico was very simple - roma tomatoes, cilantro, onion, and diced jalapenos, w/ lime juice and S&P. I never use a recipe, just balance out the ingredients and season to taste.
I cooked the meat using a reverse sear with oak for about 15mins, then finished it on the hot side for a few minutes.
Basically you start your meat on the cool side of the grill, with wood chunks and hot coals on the other side. The meat absorbs much more smoke this way. I then finish off on the hot side to seal the meat.
I guess it's called a "reverse sear" as most folks sear the meat first, then put it off to the cool side of the grill. I prefer the reverse sear as the flavor profile is better...at least for me. I find it combines the best of smoking and grilling.
I use this method for chicken, steaks, pork tenderloin and tri-tip with excellent results. Bigger cuts of meat just go in the smoker.