Started with a 2 pound flank steak. Marinated it in the juice of 3 oranges, 2 lemons and 4 limes, along with 3 cloves of garlic, 1/2C fresh Cilantro, 1 jalapeño, 1/2t cumin, 1/4C olive oil, 1t salt and 1t pepper. Let it sit in the fridge overnight then rubbed with my favorite beef rub and smoked for 1 hour at 165F. Finished on the gas grill over direct heat, until internal temp of 135F, about 6 minutes/side.
Made the salsa using fresh tomatoes from the garden. Skinned and crushed about 2 pounds of plumb tomatoes, 2 sweet onions chopped, 3 jalapenos, and 1 bunch of cilantro. Salt and pepper to taste plus the juice of 1 lime. Always better the next day!
Finished the meal with this homemade peach pie and margarita- recipes available on request.
