Steak Bites with Smoked Chimichurri Recipe (In Description)

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Издатель Aug 6, 2026

Recipe:

Servings: 4 People
Prep: 15 minutes
Cook: 30 minutes

Steak:
2-3 Whole Ribeyes, cut into bites
3 tbsp Mesquite Peppercorn Lager Rub
3-4 Farm Fresh Eggs
Neutral Oil, as needed

Roasted 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 marinate for 20-30 minutes.

Steak Skillet:
Slice your steaks into bite 1.5” 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!