If you're serious about flavor, this smoked chimichurri is your new secret weapon. Bright, herbaceous, and with just the right touch of smokiness, it brings that backyard grill vibe straight into the jar. We love it with Pluma Ibérica a beautifully marbled cut that’s tender, juicy, and practically made for the grill. Sear it hot and fast, slice it thin, and spoon that chimichurri generously over the top. Add some crusty bread and a bold red wine, and you’ve got more than a meal you’ve got a moment.

Recipe for Smoked Chimichurri with Grilled Ibérico Pluma

Ingredients

• 1 Campo Grande Ibérico Pluma steak
• 1 bunch fresh parsley leaves about 1oz
• 3 cloves garlic, finely chopped
• 1 tablespoon dried oregano
• ½ teaspoon red pepper flakes or hot smoked paprika (optional)
• 6 tablespoons extra virgin olive oil 
• 2 tablespoons red wine vinegar 
• Salt and freshly ground black pepper, to taste
  

Preparation

1. In a glass jar with a lid, mix the oregano and red pepper flakes with the vinegar. Let hydrate for 5 minutes. Add the garlic, parsley, olive oil, salt, and pepper and stir well. Let the chimichurri sit for at least 30 minutes, ideally overnight for deeper flavor. Yields 8 fl oz.
2. Preheat your grill: the charcoal should be very hot (you can only hold your hand over it for 3–4 seconds).
3. Heat a small piece of natural charcoal until red hot. Carefully place it inside the jar.
   Seal the jar immediately. Let it infuse for 2–3 minutes, then remove the charcoal.
4. Bring the Ibérico Pluma to room temp (1 hour before cooking).Season generously with flaky salt and black pepper. 
5. Grill the Ibérico pluma for 3–4 minutes per side for medium-rare. Internal temp should reach 145°F.
6. Very important, let the meat rest for 5 minutes before slicing. Always cut against the grain for maximum tenderness.