Steps

• 1

  For the marinade: In a small mixing bowl, combine the lime and orange juice, garlic, agave, chile powder, cumin, salt, and oregano. Slowly whisk in the olive oil.

• 2

  Put the meat in a resealable plastic bag and pour the marinade over it, mixing to coat well. Refrigerate for 2 to 4 hours.

• 3

  Drain the marinade from the steaks and pat the meat dry with paper towels. Discard the marinade. Lightly season steaks with salt on both sides.

• 4

  When ready to cook, set temperature to 180℉ and preheat for 15 minutes. For optimal flavor, use Super Smoke if available. Smoke flat iron steaks for 45 minutes.

  180 ˚F / 82 ˚C

  00:45

  Super Smoke

• 5

  Remove steaks from grill and increase the grill temperature to High and preheat for 15 minutes. Put a 12” cast iron skillet on the grill grate to preheat for the vegetables.

• 6

  Prepare the vegetables: Combine the bell pepper, poblano strips and onion wedges in a mixing bowl. Drizzle with olive oil and season with salt and pepper. Stir to coat. Set aside until ready to cook.

• 7

  When grill reaches temperature, sear each side of the steak for 2 minutes or until meat reaches an internal temperature of 135℉ for medium-rare.

  180 ˚F / 82 ˚C

  135 ˚F / 57 ˚C

• 8

  Transfer steaks to a cutting board and let rest for 5 minutes. Slice the steak against the grain on a sharp diagonal.

• 9

  Toss the vegetables into the hot skillet and sauté until nicely browned but still tender-crisp. Work in batches if necessary. Serve meat with tortillas, vegetables, cheese, salsa and sour cream. Enjoy! *Cook times will vary depending on set and ambient temperatures.