This Citrus Smoked Flank Steak with Ancho Chimichurri and Pico De Gallo is a flavorful dish that features marinated flank steaks smoked to perfection and topped with fresh chimichurri and pico de gallo.
1: In a bowl, combine orange, lime, soy sauce, paprika, cumin, oregano, salt, pepper, and olive oil. Add the flank steak and mix until it’s thoroughly coated. Cover with plastic wrap and refrigerate for 24 hours.
2: The next day, preheat the smoker to 165°F for 15 minutes.
3: Remove the steaks from the marinade and let them come to room temperature on a baking sheet for 15 minutes.
4: Smoke the steaks until they reach 130°F, which will take about 3 1/2 hours.
5: To make the chimichurri, blend together cilantro, mint, shallot, ancho, salt, red wine vinegar, and olive oil. Cover and leave in the fridge until needed.
6: In a bowl, combine tomato, shallot, jalapeno, cilantro, lime zest, juice, and salt. Cover and leave in the fridge until needed.
7: Once the steaks are cooked, let them rest for 10 minutes. Then, preheat a pan on high heat with some vegetable oil and sear the steaks for 20 seconds. Flip the steak, then add butter and baste for another 20 seconds. Carve the steaks against the grain.
8: To plate, begin with the chimichurri on the bottom, then the steak, top with pico de gallo, and garnish with cilantro and mint leaves.
