Chimichurri Steak Recipe

Sauce it up! Are you looking to add some kick to your next steak? Then, make your smoked and juicy rib-eye steaks stand out with this chimichurri recipe! Your family and friends will want to keep coming back for more!

Ingredients:

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• 2 Rib-Eye Steaks
• Traeger Prime Rib Rub
• ½ cup Fresh Parsley
• ½ cup Olive Oil
• 2 tbsp Red Wine Vinegar
• 2 cloves of Garlic
• ½ tbsp Crushed Red Pepper Flake
• ½ tsp Cumin
• 1 tsp Salt
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• Traeger Steak Blended Pellets

Tools:

• Traeger Ironwood XL Pellet Grill
• Traeger Flatrock Flat Top Grill
• Drip EZ BBQ Prep Tub
• Traeger Silicone Basting Brush
• Traeger XL Spatula

When ready to cook, start your Traeger Ironwood XL Pellet Grill on Smoke. Season the rib-eyes generously on both sides with Prime Rib Rub. Let sit at room temperature for 30 min. to marinade and tenderize the steak

Place the steaks on the grill grate and smoke for 1 hour. After the steaks have smoked for an hour, remove the steaks to a Drip EZ BBQ Prep Tub and set the temperature of your Traeger Flatrock Flat Top Grill to 450° and preheat. Once the Traeger has preheated, put the steaks on the flat top to achieve a good sear. Flip the steaks once and allow them to cook for about 5 to 6 minutes per side, or until done to your liking (135° for medium-rare).

Make the chimichurri by blending together olive oil, red wine vinegar, parsley, garlic, crushed red pepper, cumin, salt and pepper. Season it to your liking by adding salt and red pepper flakes to taste.

Transfer the steaks to a platter. Let the meat rest for 3 minutes before serving.

Top the rib-eyes with some chimichurri sauce using the Traeger Silicone Basting Brush.

Enjoy your flavorful and juicy steak!