Smoked Carne Asada
A Mexican-inspired recipe where beef flank steak is marinated with citrus, garlic, and cumin, then hot smoked. The combination of mesquite smoke and the spicy marinade creates an intensely aromatic result. Ideal for tacos or as a main dish with lime salsa.
Ingredients(for 1 kg)
Instructions
Prepare marinade
10 minutesCombine lime juice, orange juice, olive oil, garlic, cumin, chili powder, salt, and pepper. Place the meat in a zip bag and coat completely with the marinade.
Marinating
4-12 hoursMarinate the meat in the refrigerator. At least 4 hours, overnight for best results. Remove from marinade, pat dry, and rest at room temperature for 30 minutes.
Smoking
4-6 hoursSet the smoker to 120-135 °C and add mesquite and oak wood. Smoke the meat indirectly until an internal temperature of 71-74 °C is reached.
Resting and serving
10 minutesWrap the meat loosely in aluminum foil and rest for 10 minutes. Then slice thinly against the grain and serve with fresh cilantro and lime wedges.
Pro Tip
After smoking, slice the meat thinly against the grain – this makes it tender and juicy.
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