Mexican Carne Asada Rub
A vibrant Mexican rub made from citrus flavors, cumin, and chili, classically used for flank or skirt steak. The marinade gives the meat an intense, slightly smoky note with fresh acidity. Hot smoking creates a wonderful crust with complex flavor.
Ingredients(for 1 kg)
Instructions
Preparation
15 minutes + 1-12 hours resting timeMix all spices well. Pat the meat dry and rub generously on both sides with the rub. Marinate covered in the refrigerator.
Smoking
45-90 minutesPreheat the smoker to 150-180 °C. Soak and add mesquite and oak wood chips. Place the meat on the grate and smoke until an internal temperature of 63 °C is reached.
Resting and Slicing
10 minutesRemove the meat from the smoker, loosely cover with aluminum foil, and let rest for 10 minutes. Then slice thinly against the grain and serve immediately.
Pro Tip
Always slice skirt steak against the grain – this keeps it tender. Drizzle with fresh lime juice before serving.
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