- Four 1-pound boneless top sirloin steaks, each about 1 inch thick
- 1 tablespoon ground black pepper
- 2 teaspoons dried oregano
- 1½ teaspoons coarse salt
- ¼ teaspoon cayenne
- 1 cup minced fresh parsley, preferably the flat-leaf variety
- ½ cup minced fresh oregano
- 3 tablespoons minced onion
- 3 garlic cloves, minced
- ¾ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon coarse salt
- ¼ teaspoon cayenne
- At least 2 hours and up to the night before you plan to smoke the sirloin, combine the dry rub ingredients together in a small bowl. Rub the steaks well with the mixture, wrap them in plastic, and refrigerate them for at least 1½ hours.
- Make the chimichurri, stirring together the ingredients in a small bowl. Refrigerate the sauce until needed.
- Bring your smoker to its appropriate cooking temperature.
- Remove the steaks from the refrigerator and let them sit at room temperature for 30 minutes.
- In a heavy skillet, sear the sirloins quickly over high heat.
- Transfer the steaks to the smoker and cook to your desired doneness. Most people prefer the meat medium-rare, when the internal temperature reaches 145 F to 150 F, which takes about 50 to 60 minutes at a cooking temperature of 225° F to 250° F.
- Serve the steaks hot, accompanied with the sauce.