💨 Smoker
This one started as a "let's try something different" Saturday night dinner and turned into one of the most viewed cooks we've ever posted — 13,000+ views doesn't lie. Flank steak marinated early in the morning, low-and-slow on the Pit Boss until it hits 135°, then seared hard on both sides to finish. Topped with homemade chimichurri that comes together in about 5 minutes, and served alongside crispy, buttery hasselback potatoes.
Do yourself a favor and start that marinade the night before. More time in that bath = more flavor in every bite.
Carne Asada
Homemade Chimichurri
Hasselback Potatoes
Combine the onion, Worcestershire sauce, orange juice, cilantro, garlic, olive oil, salt, and pepper in a bowl or zip-lock bag. Add the flank steak and coat it well. Marinate in the fridge for at least 4 hours — overnight is the move if you can swing it.
Combine the parsley, garlic, oregano, red pepper flakes, salt, and pepper in a bowl. Pour in the olive oil and red wine vinegar and stir it all together. Taste and adjust seasoning. Let it sit at room temp while everything else cooks — the flavors open up as it rests.
Place each potato between two chopsticks or wooden spoon handles to keep your knife from cutting all the way through. Slice thin cuts every ¼ inch across the potato. Mix the melted butter, garlic, and parsley together, then coat each potato generously, getting some down into the cuts. Season with salt and pepper.
Get your Pit Boss running at 400°F. Place the hasselback potatoes directly on the grates or on a baking sheet. Cook for about 1 hour, until tender in the middle and golden and crispy on the edges. Re-baste with butter halfway through.
Pull the steak out of the marinade and pat it dry. Drop your smoker temp to 250°F. Place the flank steak directly on the grates and smoke until the internal temp hits 135°F — typically 45 minutes to 1 hour depending on thickness. Trust the thermometer, not the clock.
Once the steak hits 135°F, pull it and crank your smoker or a cast iron skillet to high heat. Sear the steak for 60–90 seconds per side to get that hard, caramelized crust. Pull it off and let it rest for 5–10 minutes — don't skip the rest.
Slice the flank steak thin, against the grain — this is non-negotiable with flank steak or it'll be tough. Spoon the chimichurri right over the top and plate alongside the hasselback potatoes. That's a Saturday night dinner right there.
Slicing against the grain on flank steak makes a massive difference — the muscle fibers run the length of the steak, so cut perpendicular to them. Also, don't rush the marinade. The OJ isn't just flavor — the acid actually starts breaking down the meat and making it more tender. More time = better result every time.