Smoked Citrus Carne Asada Flank Steak

Step-by-step instructions.

1. Make the marinade

   • Whisk together the fresh orange, lime, and lemon juices, olive oil, cilantro, garlic, jalapeño, soy sauce, cumin, chili powder, oregano, salt, and pepper listed for the marinade.
   • Place the flank steak in a resealable bag or nonreactive covered dish. Pour over the marinade and turn to coat.

2. Marinate overnight

   • Refrigerate for 8–12 hours, turning once if convenient.
   • Avoid extending the citrus marinade beyond 24 hours; the surface can become overly soft.

3. Preheat and season

   • Preheat the smoker to 300°F. Meanwhile, combine all carne asada rub ingredients.
   • Remove the steak from the marinade and discard the used marinade. Pat the steak dry with paper towels, then sprinkle the rub evenly over both sides.

4. Smoke the steak

   • Place the steak directly on the smoker grates. Cook approximately 35–60 minutes, flipping once if needed for even cooking.
   • Start checking internal temperature at 25 minutes. Insert an instant-read thermometer sideways into the thickest part; thickness matters more than the clock.

5. Choose your finish

   • Smoker-only: Continue cooking until the thickest part reaches 145°F.
   • Optional seared finish: While the steak smokes, preheat a Blackstone or cast-iron skillet over high heat. Transfer the steak at approximately 130–135°F, then sear about 1–2 minutes per side, checking frequently, until it reaches 145°F.

6. Rest and prepare toppings

   • Transfer to a cutting board and rest for 10 minutes.
   • While the steak rests, warm tortillas and arrange any toppings.

7. Slice against the grain

   • Find the direction of the long muscle fibers and slice across them into thin strips, holding the knife at a slight angle.
   • If needed, divide the steak into shorter sections first to make slicing easier.