For plating, slice the ribeye against the grain and fan it slightly. Spoon chimichurri over the top so it drips naturally between slices. Keep the sweet potatoes slightly crisp on the outside and creamy inside for texture contrast. This is a restaurant-style plate made right at home.
Ingredients
For the Smoked Ribeye
2 ribeye steaks
Salt and black pepper
1 teaspoon garlic powder
Wood chips or pellets (oak or hickory recommended)
For the Sweet Potatoes
2 large sweet potatoes, cubed
2 tablespoons olive oil
½ teaspoon smoked paprika
Salt and pepper
For the Chimichurri
1 cup fresh parsley, finely chopped
3 cloves garlic, minced
2 tablespoons red wine vinegar
½ teaspoon red pepper flakes
½ cup olive oil
Salt and black pepper to taste
Instructions
Preheat smoker to 225°F (107°C). Season ribeye generously with salt, pepper, and garlic powder. Smoke for 45–60 minutes until internal temperature reaches about 115–120°F for medium-rare.
While steak smokes, toss sweet potatoes with olive oil, paprika, salt, and pepper. Roast at 400°F (200°C) for 25–30 minutes until tender and slightly crisp.
For chimichurri, mix parsley, garlic, red wine vinegar, red pepper flakes, salt, and pepper. Slowly stir in olive oil until combined. Let sit at least 15 minutes for flavors to blend.
Once ribeye reaches temperature, sear over high heat (grill or skillet) for 1–2 minutes per side to develop a crust. Rest 5–10 minutes before slicing.
Plate sliced ribeye with roasted sweet potatoes and spoon chimichurri generously over the steak before serving.
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