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1
Begin by adding all of your chimichurri ingredients to a food processor, or blender and pulse it down into a nice puree.
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2
Add about 3/4 of the sauce to a large zip lock bag, then toss in your steak.
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3
Reserve the rest to serve with the steak.
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4
Massage the steak from the outside.
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5
Seal the bag, removing any air that you can, and place in the refrigerator for at least four hours, or overnight if you can.
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6
The longer the better.
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7
When you are ready, get your grill ready and bring it to a nice high heat as you want a nice sear on the outside of the steaks.
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8
Remove the steak from the refrigerator and let it come to room temperature.
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9
Add the soaked wood to the coals.
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10
I used a nice oak wood that added just the right amount of smoke.
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11
Just be careful not to over smoke your meat.
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12
I like my steak with just a hint of the smokey flavor.
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13
Cook the steak to your desired tenderness.
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14
I like a medium and that typically goes, depending on your heat level for about 4-7 minutes per side, or until it registers 130 degrees on a meat thermometer.
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15
When you have achieved the desired tenderness, remove it from the grill, placing in on a plate, and make a tent with a bit of foil, letting the steak rest for about five minutes, locking in all of the juices.
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16
Slice the steak against the grain, and lay on top of some more of the chimichurri sauce.
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17
Your steak will never be the same!
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18
So now we welcome in a new child, as well as a new steak.
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19
Enjoy.
