Smoked Marinated Steak with Chimichurri Sauce
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PREP TIME
COOK TIME
MARINATE
INGREDIENTS
- Steak and Marinade:
- 1 lb 7 oz steak
- 4 tbsp orange juice
- 2 tbsp minced garlic
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 2 tbsp soy sauce
- 3 tbsp chopped parsley
- 3 tbsp chopped cilantro
- 2 tbsp chopped green onions
- Homemade All-Purpose Rub Optional:
- 2 tbsp kosher salt
- 2 tbsp brown sugar
- 2 tbsp chili powder
- 1 tbsp paprika
- 2 tsp granulated onion
- 2 tsp ground cumin
- 1 tsp black pepper
- Chimichurri Sauce:
- ½ cup chopped parsley
- ½ cup chopped cilantro
- 2 green onions chopped
- 4 garlic cloves minced (adjust to taste)
- 1 tsp dried oregano
- 2 tbsp red wine vinegar
- ½ cup olive oil
- 1 tsp chili flakes optional, for heat
- Salt and pepper to taste
COOKING INSTRUCTIONS
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Marinate the Steak:
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In a bowl, whisk together orange juice, garlic, olive oil, lemon juice, soy sauce, parsley, cilantro, and green onions.
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Place the steak in a resealable bag or shallow dish and pour the marinade over it. Ensure the steak is well-coated.
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Marinate in the refrigerator for a minimum of 4 hours or overnight for best flavor.
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Prepare the Steak for Smoking:
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Remove the steak from the refrigerator and pat it dry with paper towels.
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Season the steak with your favorite rub or the homemade all-purpose rub (combine all rub ingredients).
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Let the steak rest at room temperature for 20–30 minutes to allow the flavors to deepen and the meat to come up to room temperature.
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Prepare the Chimichurri Sauce:
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In a bowl, combine parsley, cilantro, green onions, garlic, oregano, red wine vinegar, olive oil, chili flakes (if using), salt, and pepper.
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Stir well and refrigerate for at least 30 minutes to allow the flavors to meld.
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Smoke the Steak:
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Preheat your smoker to 300°F (149°C).
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Place the steak on the smoker and cook until it reaches your desired internal temperature, flipping halfway through for even cooking.
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For medium-rare, remove the steak when it reaches 125°F (52°C). Adjust for your preferred doneness.
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Rest the Steak
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Remove the steak from the smoker and loosely tent it with aluminum foil. Let it rest for 10–15 minutes to allow the juices to redistribute.
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Assemble the Sandwich:
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Slice the steak thinly against the grain.
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Place the slices on your favorite bun and generously top with the chimichurri sauce.
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Serve and Enjoy
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Serve immediately and savor your smoky, flavorful steak sandwich!
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Hi, I’m Ziad!
Born in Lebanon and raised in Canada, I know the value of resilience. My family and I were homeless for four years before starting over in Canada, and that experience taught me to never give up. In 2019, I founded Meatkingz to share my love for food and bold flavors with the world. From humble beginnings, I now aim to inspire others to chase their passions, stay hungry, and keep pushing forward — no matter what life throws your way.
