- 2 pounds Certified Angus Beef® skirt steak (sliced or pounded out to 1/4-inch thick)
- 1 orange, juiced
- 1 1/2 limes, juiced and divided
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ancho chili powder
- 1 teaspoon chipotle powder
- 1 teaspoon ground coriander
- 1 teaspoon granulated garlic
- 1 teaspoon dried Mexican oregano
- 1 teaspoon coarse kosher salt
- 12 ounces (about 2 cups) salted peanuts
- 12 ounces dried mango slices, chopped
- 2 teaspoons Tajin seasoning
- 2 teaspoons guajillo chili powder
- Parchment paper
- In a large mixing bowl, combine orange juice, juice of one lime, brown sugar, soy sauce, Worcestershire sauce, ancho, chipotle, coriander, garlic, oregano and salt. Whisk to dissolve all ingredients. Add marinade to a large, zip-top bag along with skirt steaks; fully coat steaks in marinade and refrigerate overnight.
- Prepare a smoker and set to 200°F. Remove skirt steaks from marinade and pat dry. Place in smoker and smoke 1 1/2 to 2 hours.
- Place skirt steaks on a sheet pan fitted with a wire rack to allow for air flow. Dehydrate in oven set to 170°F for 3 hours or until dry to the touch.
- In a mixing bowl, combine peanuts, dried mangos and juice of 1/2 lime. Sprinkle with Tajin and guajillo powder; toss to coat. Place mixture on a sheet pan lined with parchment paper; place in 170°F oven with beef. Dehydrate until mango is no longer tacky to the touch, about 2 hours.
- Finely chop skirt steak and combine with peanuts and mangos.
Carne asada jerky stars in a Southwest-inspired trail mix. The combination of spices with tangy and sweet sets this apart from your traditional trail mix. Skirt steak varies greatly in size, so you may need a couple to yield two pounds. Cut as needed to fit in smoker.