Get your tastebuds ready for the ultimate comfort food because I’m making Steak Bites with Smoked Chimichurri today. This isn’t your typical steak, egg and potato recipe—the smoked chimichurri sauce is the star. And, when I say smoked, I mean it! We’ll take a smoldering hot lump of hardwood right from the fire and place it directly in a Mason jar with the sauce.
I know it sounds risky, but trust me, some sort of alchemy happens when the smoke mingles with the ingredients. After I first saw my buddy @Salvalacocina doing it, I knew I had to give it a shot. He said it was crazy, and he was right—it’s crazy good!
Invest in the best charcoal
Here’s a pro tip for getting the best results from your backyard grilling every time: head over to Cowboy Charcoal. They make a full range of all-natural hardwood charcoals that always deliver an authentic smoky taste. Made without chemicals or additives, it’s perfect for adding smoky flavor to our chimichurri sauce and to the steak bites. Trust me, you won’t go back once you try Cowboy Charcoal!
Table of Contents
- Invest in the best charcoal
- Why You’ll Love Steak Bites with Smoked Chimichurri
- Steak Recipe Ingredients Run Down
- How to make Steak Bites with Smoked Chimichurri
- What to Serve with Steak Bites with Smoked Chimichurri
- Leftovers & Reheating
- More with Chimichurri
- FAQs for Steak Bites with Smoked Chimichurri
- This sauce is FYR!
- Steak Bites with Smoked Chimichurri Recipe
Why You’ll Love Steak Bites with Smoked Chimichurri
The smoky chimichurri sauce is a great way to enhance the flavor of steak bites, farm-fresh eggs and potatoes. The flavorful smoky sauce on the perfectly cooked steak, eggs, and potatoes is more than a meal—it’s an epic experience! It’s also a straightforward breakfast recipe that you can turn into a simple dinner or lunch any time of year.
While I normally think of Grilled Skirt Steak with Chimichurri as the most classic use for the sauce, I’ve also stuffed chimichurri into a picanha, made a bone marrow chimichurri and used it for a chimichurri marinated tri tip recipe! It’s a very versatile sauce, and one that you should definitely add to your saucy arsenal.
Steak Recipe Ingredients Run Down
- Juicy Steak Bites – I went with ribeye steak for the tasty bite size pieces. To season the steaks, you’ll need your favorite vegetable oil (canola oil, avocado oil or extra-virgin olive oil all work) and my favorite Mesquite Peppercorn Lager seasoning.
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- Fried Eggs – Farm fresh eggs from happy free-ranging hens might cost a dollar or two more, but they are so worth it. The yolks pop with a deeper orange color, and they taste way better. Most grocery stores carry them these days.
- Crispy Potatoes – Your favorite variety of potatoes is seasoned with kosher salt, black pepper and garlic powder.
- Smoked Chimichurri – Gather up your fresh parsley, garlic cloves, olive oil, red wine vinegar, oregano, red pepper flakes, salt and pepper to make the smoked sauce that marries all the ingredients together.
Alrighty, now that we know which simple ingredients we need from the store, let’s dive into the step-by-step instructions for making the recipe.
How to make Steak Bites with Smoked Chimichurri
Smoked Chimichurri Prep Time
First, let’s start by prepping the epic smoked chimichurri sauce. Grab a Mason jar (or other covered container). Add some dried oregano, a generous pinch of red pepper flakes and hot water. Let this mixture steep for about 5 minutes. This allows for a “flowering”—otherwise known as a rehydration of the herbs—to amp up their flavor.
Next, add all the chimichurri ingredients to the jar. With your tongs, grab a smoldering, white-hot piece of hardwood from the fire and place it carefully into the jar. Quickly cover the container to trap the smoke inside, and then set it aside for 20-30 minutes. This will give your chimichurri that unique smoky flavor that I can’t stop talking about—because it’s so freakin’ delicious!
You could also use this sauce to make a Chimichurri Steak Sandwich with it’s added smoky flare! If the charcoal addition is off-putting to you, give my Steak and Eggs with Charred Scallion Chimichurri because it’s very similar to this recipe, but with a different chimichurri. If you’re a land and sea meat over, I can also say that chimichurri works well with steak and shrimp!
Steak Skillet
Now, let’s move on to making the steak bites. Slice your room temperature ribeyes into 1.5-inch steak cubes. Slather those bad boys with oil and season them generously with my Mesquite Peppercorn Lager rub.
If you don’t have this tasty seasoning yet, sprinkle the steaks with kosher salt, black pepper and garlic powder. Set the seasoned steaks aside and fire up your grill. Let it reach a medium-high heat of around 375 degrees F. Place an oiled cast iron skillet on the fire to preheat for about 2 minutes.
Once the skillet is ready to go, add your steak bites in a single layer and cook them for about 1.5 minutes on each side. When they’re perfectly seared, pull them off the heat and keep them warm.
Next, add the diced potatoes to the skillet. Let them cook for 15-20 minutes until they’re browned and crispy on the outside, but soft on the inside. When the potatoes are done, add the steak bites back to the skillet and make small divots for the eggs. We love a steak and egg situation, especially when it involves potatoes!
Crack the eggs into the skillet and cook them to your desired level of doneness. Right before finishing, drizzle the smoked chimichurri over the steak, eggs, and potatoes. Just don’t forget to remove the charcoal ember from the chimichurri sauce before doing so!
Once everything is cooked to perfection, pull the skillet off the heat and let it cool slightly.
Finally, the feast is ready to devour. The only thing left to do is enjoy the complex flavors in your smoked chimichurri masterpiece. Cheers!
What to Serve with Steak Bites with Smoked Chimichurri
The Steak Bites with Smoked Chimichurri recipe creates a complete meal unto itself, so there’s no urgent need to add more of your favorite sides. However, you could easily complement this dish with some crusty French bread and some softened garlic butter.
If you love skillet meals as much as I do, you may want to hope over to these recipes: Country Breakfast Skillet, Grilled Steak with Skillet Potatoes, Ron Swanson Breakfast Skillet, Southwestern Breakfast Skillet, Chipotle Coffee Rub Steak & Eggs Skillet.
Leftovers & Reheating
While I don’t recommend saving any leftover eggs, the steak and potatoes can be wrapped tightly in aluminum foil and stored in an airtight container for up to 3 days. Keep the chimichurri in its Mason jar and keep it up for a week to add flavor to any other meals you are making.
Make chimichurri sandwiches with leftover steak, or reheat the steak and potatoes in a cast-iron skillet over medium heat. Add some oil to prevent sticking and cook until they are warmed through about 5-7 minutes. You could also throw them in the air fryer for 10 minutes.
More with Chimichurri
FAQs for Steak Bites with Smoked Chimichurri
Absolutely! While ribeye is a fantastic choice due to its marbling and flavor, you can definitely use other cuts of steak. Sirloin steak tips, filet mignon, or New York strip steak are great alternatives that will work well for steak bites. Just make sure to adjust the cooking time accordingly, as leaner cuts may cook faster and can dry out if overcooked.
For this recipe, we’re keeping the sauce rustic, so there’s no need to make it smooth. We want to taste the pieces of hydrated oregano and leaves of fresh parsley in every bite.
Great question! Make sure to avoid using charcoal briquettes that contain additives or lighter fluid, as they can impart unwanted flavors to the sauce. Instead, opt for natural lump charcoal or hardwood chunks, which will provide a clean, smoky flavor without any added chemicals. Always exercise caution when handling hot charcoal.
Get stoked for life
This sauce is FYR!
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Steak Bites with Smoked Chimichurri
Ingredients
Steak:
- 2-3 Whole Ribeyes cut into bites
- Mesquite Peppercorn Lager Rub
- Neutral Oil as needed
Eggs:
- 3-4 Farm Fresh Eggs
Potatoes:
- 1.5 cups Diced Potatoes
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
- Neutral Oil as needed
Smoked Chimichurri:
- 1.5 cups Parsley chopped
- 3-4 cloves Garlic minced
- 1.25 cups Olive Oil
- 1/4 cup Red Wine Vinegar
- 1/8 cup Hot Water
- 1 tbsp Dried Oregano
- 1 tsp of Red Pepper Flakes
- Salt & Pepper to taste
Instructions
Smoked Chimichurri:
- Add the oregano, red chili flakes and hot water to a Mason jar and let steep for 5 minutes.
- Add all the ingredients for the chimichurri to the Mason jar along with a smoldering coal from the fire (ideally white hot). Cover quickly to encapsulate the smoke, then set to the side to let the smoke infuse for 20-30 minutes.
Steak Skillet:
- Slice your steaks into 1.5” bite sized pieces.
- Slather your steaks with oil and season thoroughly with my Mesquite Peppercorn Lager rub or your favorite beef rub. Set to the side.
- Get your fire for direct cooking at medium high heat (around 375F). Add a cast iron skillet with oil to preheat 2 minutes before cooking.
- Add your steak bites to the skillet and cook for 1.5 minutes per side. Once they are done, pull them off and keep warm.
- Add the potatoes to the skillet and let cook for 15-20 minutes until they have browned and are crispy on the outside but soft on the inside.
- When done, add the steak back to the skillet and make 3-4 divots for the eggs.
- Crack the eggs into the skillet and cook to your desired liking. Right before you are done, drizzle the Smoked Chimichurri over the top of the skillet and pull off to cool.
- Serve and enjoy!
Notes
ProTip: Invest in the best charcoal
Here’s a pro tip for getting the best results from your backyard grilling every time: head over to Cowboy Charcoal. They make a full range of all-natural hardwood charcoals that always deliver an authentic smoky taste. Made without chemicals or additives, it’s perfect for adding smoky flavor to our chimichurri sauce and to the steak bites. Trust me, you won’t go back once you try Cowboy Charcoal!Nutrition
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