Carne Asada on Pit Boss Pellet Grill

flank steak

🥗Healthier: sirloin steak

💰Cheaper: chuck steak

Sirloin is leaner and more affordable than flank steak.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

lime juice

🥗Healthier: fresh lemon juice

💰Cheaper: bottled lemon juice

Bottled lemon juice is more convenient and often cheaper.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Banana peppers provide mild heat at a lower cost.

Trim any silver skin off the flank steak if necessary.

Combine orange juice, tequila, olive oil, white vinegar, garlic, salt, black pepper, and cumin in a gallon ziplock bag.

Add the flank steak to the ziplock bag and seal it, ensuring the steak is well-coated with the marinade.

Marinate the steak for 4 to 6 hours in the refrigerator.

Preheat the Pit Boss pellet grill to 450°F.

Remove the steak from the marinade and discard the marinade.

Wipe off excess marinade from the steak to prevent burning.

Drizzle olive oil on the steak to prevent sticking on the grill.

Place the flank steak on the grill over direct flame.

Grill for about 2.5 to 3 minutes on one side, then flip it at a 45-degree angle.

Grill for another 2.5 minutes, then flip it again to char the other side for about 2 minutes.

Remove the steak from the grill and let it rest for about 10 minutes before slicing.

Slice the steak against the grain into thin strips and garnish with cilantro.

Cooking Techniques

Equipment Needed

Spice Level: