Carne Asada
Whatcha Need
2 limes; zested and juiced
5 garlic cloves; crushed
1/4 cup orange juice
1 cup fresh parsley; chopped
1/2 teaspoon ground black pepper
1/4 cup olive oil
1 jalapeno; minced
1 1/2 tablespoon white wine vinegar
2 pounds flank steak
How It’s Made
Marinade: In a small bowl, combine juices, zest, garlic, parsley, pepper, oil, jalapeño, and vinegar. Mix with a small whisk to integrate ingredients.
Open the steak package and pat it dry with a paper towel to remove any excess moisture. Trim any excess fat and edges to create a streamlined steak for presentation.
Weigh steak on the kitchen scale. Take the weight in grams and multiply times 1.5% (.015) to calculate the kosher salt needed. In a shallow 9x13 baking dish, scatter the kosher salt in the bottom. Rub the steak in the salt, flip and sprinkle the remaining salt.
Cover baking dish with plastic wrap and refrigerate for 24 hours.
In the same dish, lift the steak and pour 1/4 of the marinade in the bottom and return meat. Pour unused marinade over the steak and refrigerate overnight.
Remove the flank steak from the marinade and reserve in a small saucepan.
Preheat a smoker or Traeger grill on the SMOKE setting; close lid for 10 minutes.
Place the steak on the clean grill (no oil necessary) and smoke for an hour.
Remove steak from grill to cutting board and loosely cover with foil to retain heat.
Raise the grill to 475 degrees or the highest setting.
Place the steaks back on the grill and cook for 2 minutes, flipping every 30 seconds to sear the meat.
Slice steak against the grain to retain tenderness.
Did You Know
~ Using a meat thermometer check temperature aiming for 130 degrees for medium-rare; 140 for medium; 150 for medium-well.
~ Serve with mushrooms, onions, and bell peppers like a fajita.
~ Make a skinny margarita: tequila, freshly squeezed limes, ice, and salt.