- Two 1¼-pound flank steaks
- 1½ cups tangerine or orange juice
- ½ cup fresh lime juice
- ¼ cup red wine vinegar
- 4 canned chipotle chiles in adobo sauce, minced, plus 2 tablespoons adobo sauce
- 2 tablespoons Worcestershire sauce
- 1½ tablespoons vegetable oil
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- ¼ cup honey
- Minced fresh cilantro, for garnish
- The night before you plan to smoke the steaks, combine the marinade ingredients except the honey in a lidded jar. Place the steaks in a plastic bag or shallow dish, pour the marinade over them, and refrigerate them overnight.
- Bring your smoker to its appropriate cooking temperature.
- Remove the steaks from the refrigerator. Drain them and reserve the marinade. Let the steaks sit at room temperature for 25 to 30 minutes.
- In a heavy saucepan, bring the marinade to a boil and boil vigorously for 5 to 10 minutes, until reduced by one-third. Stir in the honey and heat through. Keep the mixture warm for glazing the meat.
- Brush the steaks thickly with the glaze and transfer them to the smoker. Cook the steaks to rare or medium-rare, about 35 to 45 minutes at a temperature of 225° F to 250° F. Remove the steaks from the smoker and brush them again with the glaze.
- Let the steaks sit 5 minutes before slicing them thin across the grain. Serve the slices with additional glaze on the top or on the side, along with the cilantro.