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Smoked Ribeye Steaks with Cilantro Chimichurri

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!
5 from 3 votes
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Prep Time 20 minutes
Cook Time 1 hour
Course Main Course
Servings 4

Ingredients
  

  • 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
 

  • Preheat smoker to 225 degrees. Season both sides of steaks then place directly on grill. Close lid and let smoke for 40 minutes.
  • 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).
  • 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.
  • Serve steaks with chimichurri on the side or right on top.

Notes

  1. If you prefer your steak more rare, decrease smoke time to 30 minutes then grill on high for less time. I highly recommend using a digital meat thermometer to get your steak perfectly cooked!
  2. This steak is amazing sliced and added to a salad with the chimichurri drizzled over the top. 
  3. Don't have a smoker? It's ok! Just use whatever grill you have and cook the steaks to your liking. Top with that amazing sauce and it will be perfect!
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