Pit Boss Smoked Carne Asada
This Pit Boss carne asada is a super simple and delicious for a weeknight meal or for a cookout
Equipment
- pellet grill
- Sealable plastic bag
- Paper towel
- Digital meat thermometer
Ingredients
- 1 ½ - 2 lbs Flank or Skirt Steak
- 3 tbsps olive oil
For Marinade
- 200 g fresh pineapple
- 1 tbsp brown sugar
- 1 coriander bunch
- 3-4 heaped Tbsps flake salt
- 2 tbsp of Olive Oil
- 1 tsp of freshly ground black pepper
- Juice of 2 limes
- 1 tbsp of worcestershire sauce
- 4 cloves of fresh garlic
- 1 tbsp of cumin powder
- 1 tsp of cayenne pepper or hot chilli powder to taste, optional
- 1 tsp of smoked paprika
Instructions
Marinate The Beef
- To a large sealable plastic bag, add the orange and lime juice, garlic, cilantro, cumin, tequila, peppers, vinegar, and soy sauce for the marinade.
- Mix properly.
- Place your cuts of beef in the bag and give it a good shake and ensure everything is well covered.
- Refrigerate for at least 3 hours or overnight.
Prep The Beef Before Smoking
- Take out the mat
- Pat dry with a paper towel to eliminate any excess liquids.
- Wipe off any herbs like the chopped cilantro that could burn easily and leave a bitter taste.
- Discard the marinade.
Preheat Your Grill
- Get your grill ready by adding your wood chips, wood chunks, or wood pellets to the fire compartment, depending on the type of grill you're using.
- Preheat to between 400 - 450°F.
Get Smoking!
- Place the steak on the grill grates and cook.
Temperature Check
- Get out your meat thermometer.
- The Carne Asada is ready when it reads an internal temperature of 120 - 135°F.
Let Your Steak Rest
- Let the flank steak rest for 10-15 minutes before serving.
- Slice meat against the grain.