Smoked Ribeye Steaks with Cilantro Chimichurri
Ribeye steaks cooked perfectly on the smoker topped with a bright, tangy chimichurri sauce. A combo that you'll have on repeat all year long!
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 ribeye steaks
- Steak seasoning or salt & pepper, (to taste)
- 3/4 cup olive oil
- 1/4 cup red wine vinegar
- 1/2 bunch fresh cilantro ((stems and leaves))
- 1/4 bunch fresh parsley ((stems and leaves))
- 1/2 red onion, (quartered)
- 3 cloves garlic
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- 1
Preheat smoker to 225 degrees. Season both sides of steaks then place directly on grill. Close lid and let smoke for 40 minutes.
- 2
Meanwhile, make chimichurri sauce by placing olive oil, vinegar, cilantro, parsley, onion, garlic, red pepper flakes, salt and pepper in a blender or food processor. Pulse until everything is combined and not big chunks remain (I don't like mine perfectly smooth). Pour into a bowl and set aside (no need to refrigerate right away).
- 3
After 40 minutes of smoking is up, increase heat on smoker to high and cook for another 4-6 minutes. Then flip steaks and cook to desired temperature and doneness. Remove from smoker and let steaks rest for 5 minutes.
- 4
Serve steaks with chimichurri on the side or right on top.