Recipe

Make Chimichurri

1. In medium bowl, combine parsley, garlic, oregano and red pepper flakes.
2. Stir in red wine vinegar and olive oil until well combined. Season with salt and pepper, to taste.
3. Cover and let flavours meld together in refrigerator for at least 30 minutes before serving.

Prepare Wood Chips and Steak

1. Prepare oak wood chips by soaking in water for 30 to 60 minutes, until saturated. Pull out of water and lay on paper towel to dry slightly just before cooking steak.
2. Season rib eye generously with salt on all sides. While steak is resting, preheat half of grill to around 225°F for indirect cooking.
3. Once grill is ready, place soaked oak wood chips in 6″ x 6″ piece of aluminum foil and fold into pouch. Poke a few holes in top to allow smoke to escape and place directly on grill grates.

Cook Steak and Serve

1. Place seasoned rib eye on cooler side of grill, away from direct heat. Close lid and let steak cook indirectly, until it reaches an internal temperature of 10 to 15°F below desired doneness (maximum 123 to 128°F) when using meat thermometer.
2. Remove steak from grill and tent with foil. Let rest for 10 minutes to allow juices to redistribute.
3. Turn up grill to high heat for searing. Place steak back on hot grill and sear each side for 1 to 2 minutes, until you achieve a delicious crust.
4. Remove steak from grill and let rest for another 5 minutes before slicing. Season with salt and pepper, and drizzle with Argentine-style Chimichurri. Extra chimichurri can be reserved for dipping with each bite.