Smoked Ribeye and Sweet Potato Plate with Homemade Chimichurri

Instructions

step 1 Preheat your smoker or grill to about 225°F (107°C).
/n step 2 Rub the ribeye steak with olive oil, salt, black pepper, and garlic powder.
/n step 3 Place the steak in the smoker and cook for about 30–45 minutes until it reaches an internal temperature of about 115–120°F.
/n step 4 Increase the heat of the grill or use a hot skillet to sear the steak for about 1–2 minutes per side to develop a rich crust.
/n step 5 Remove the steak and let it rest for 5–10 minutes before serving.
/n step 6 Pierce the sweet potato with a fork and bake at 400°F (200°C) for about 45–60 minutes until tender.
/n step 7 Slice the sweet potato open and add butter, sour cream, and a pinch of salt, mashing slightly to combine.
/n step 8 Toss the asparagus with olive oil, salt, and black pepper.
/n step 9 Roast the asparagus in the oven at 400°F for 10–12 minutes until tender but still vibrant.
/n step 10 In a bowl combine parsley, cilantro, minced garlic, red wine vinegar, olive oil, crushed red pepper flakes, and salt to make the chimichurri sauce.
/n step 11 Stir the chimichurri well and let it sit for a few minutes so the flavors blend.
/n step 12 Plate the smoked ribeye with roasted asparagus and the loaded sweet potato.
/n step 13 Serve with chimichurri spooned over the steak or on the side.

Storage and Reheating Tips

Store leftover steak, sweet potato, and asparagus in separate airtight containers in the refrigerator for up to 3 days. Reheat the steak gently in a skillet over low heat with a small amount of butter or olive oil to prevent it from drying out. Sweet potatoes can be