Smoked Beef Chimichurri
Argentine flank steak with classic chimichurri marinade of parsley, oregano and garlic, hot smoked over red wine wood. The herb-intensive aroma pairs excellently with the smoky beef. An ideal recipe for experienced hobby smokers.
Ingredients(for 1 kg)
Instructions
Preparation & Marinating
2-12 hoursScore flank steak in a diamond pattern against the grain. Mix all ingredients into the chimichurri marinade and marinate the meat completely covered in the refrigerator. Pat dry and bring to room temperature before smoking.
Smoking
1.5-2.5 hoursPreheat smoker to 120-140 °C. Add oak and cherry wood chips. Place flank steak in smoker and cook to a core temperature of 54-57 °C for medium-rare. Start checking core temperature after 1 hour.
Resting & Slicing
10 minutesRest the flank steak wrapped in aluminum foil for 10 minutes. Always slice thinly against the grain to minimize toughness. Serve with fresh chimichurri sauce.
Pro Tip
Prepare fresh chimichurri sauce separately for serving – never reuse the raw meat marinade; always make a fresh batch for serving.
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