Grilled Steak with Basil Chimichurri Sauce
Ingredients:
3 handfuls of Jack Daniels Whiskey Smoking Chips
1 1/2 pound bone-in rib-eye steak
40 basil leaves
3/4 cup chopped fresh parsley
1 tablespoon fresh oregano
1/4 red onion, roughly chopped
8 cloves roasted garlic
1/2 red chili pepper, roughly chopped
1/2 teaspoon red pepper flakes
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon red wine vinegar
1/2 cup olive oil
Directions:
1. Soak the wood chips in water for 30 minutes. Create a small boat out of foil to hold about 1/2 of the chips while the rest can be placed directly on the charcoal while you prepare the grill.
2. Allow the rib-eye steak to sit at room temperature while the grill heats up. Season with salt and black pepper on both sides.
3. Create the basil chimichurri sauce by pulsing the rest of the ingredients in a food processor until combined.
4. Grill the steak for 5 minutes on each side for rare meat, 6-7 minutes on each side for medium rare, which is close to what our steak was. We’re just not rare meat eaters. Cook it to the doneness of your preferance. Serve with a spoonful of basil chimichurri on top and enjoy.
