Sakura Steak

Method

1. Take the Sakura steak out of the refrigerator and let it rest at room temperature for about 1.5 hours before cooking.
2. Turn on the Weber Lumin barbecue and set it to smoke mode.
3. Place apple wood chips in the smoking tray, close the lid, and wait for smoke to appear.
4. Prepare the vegetables: slice the eggplant into 1 cm thick slices, slice the cardoncelli mushrooms (king oyster) similarly, and cut the Portobello mushroom in half crosswise.
5. In a bowl, toss the vegetables with a drizzle of extra virgin olive oil (do not add salt yet).
6. Once smoke is visible, place the Sakura steak on the smoking grill, close the lid, and smoke until the internal temperature reaches about 40°C (use a probe thermometer).
7. While the steak is smoking, prepare the chimichurri: mince 2 cloves of garlic and 1 fresh chili (optional, add to taste).
8. Strip the leaves from fresh oregano and thyme sprigs, chop fresh parsley (including stems), and add to the garlic and chili.
9. Add a pinch of cumin, a pinch of salt, freshly ground black pepper, and a teaspoon of lemon zest (from a Verdelli lemon).
10. Drizzle with extra virgin olive oil and white wine vinegar to taste, then mix well. Set aside.
11. When the steak reaches 40°C, remove it from the smoker and set aside.
12. Change the barbecue configuration: remove the smoking tray and replace the grate for direct grilling.
13. Increase the temperature to high and sear the steak, starting with the fat side, until the internal temperature reaches about 49°C.
14. Remove the steak and let it rest for at least 4 minutes.
15. While the steak rests, quickly reheat the vegetables on the grill.
16. Slice the rested steak against the grain.
17. Season the steak and vegetables with salt and pepper, then drizzle generously with the chimichurri sauce.
18. Serve immediately.