Smoked Steak & Chimichurri Sandwich

While smoker is heating up, liberally season all sides of steak with kosher salt and coarse black pepper, make sure to hit the edges as well

Tie a string around the center of the steak to hold it's shape while cooking

Place on smoker once up to temp, and allow to cook until it hits 120F internal temperature

Once done, sear steak using your preferred method, either hot cast iron skillet, direct flame, or using a cooking torch

Remove from grill once internal temperature hits 125F and you have a perfect sear on all sides of steak.

Place on cutting board under tin foil and rest for 10 minutes to allow steak to reabsorb it's juices.

Slice steak and layer on a toasted bun.  Melt provolone cheese on top, and spread a layer of chimichurri on top.  Serve immediately.