Step 1

Trim any excess silver skin off of the flank steak.

Step 2

Set in a bowl or container large enough for it to lay flat; a larger ziplock bag also works as long as it is fully coated by the marinade once it is poured over it.

Step 3

Add all the remaining ingredients into a blender and blend until liquid.

Step 4

Pour liquid marinade over the flank steak and allow to marinate for one hour or up to overnight.

Step 5

Set your SG enabled pellet grill to 400°F.

Step 6

With your Slide and Grill open, grill until your steak reaches and internal temperature of 135°F.

Step 7

Remove the steak and allow it to rest.

Step 8

It will have long visible grain lines on it, cut it into thirds with the grain, then slice it thin across the grain into tiny strips before adding it to the top of the fries.

Step 1

Cut the avocados in half and remove the seed, reserve one.

Step 2

Scoop the pulp into a bowl and using a whisk, smash down the pulp. Add in the minced jalapeño, lime juice, chopped cilantro and red onion, and continue to smash the pulp with the whisk while mixing in the other ingredients; bruising them.

Step 3

Once everything is thoroughly mixed season with fresh cracked pepper and kosher salt to taste.

Step 4

Now for the reserved seed...add it back into the finished guacamole, push it down and leave it there. It will help preserve the guacamole and keep it from oxodizing and turning brown.

Step 1

Add all the ingredients into a bowl and mix thoroughly, lightly salt and pepper to taste and lid the container to refrigerate.

Step 2

Taste it after sitting for a while and finish seasoning to your liking. (The acids from the lime, tomato, and onion will mingle and begin to break down the mix. Seasoning after this process allows for a more rounded final flavor.)

Step 1

Lay butcher paper over a sheet tray or other oven safe plate. Lay the fries (homemade or take out favorite) out on the butcher paper.

Step 2

Add shredded cheddar cheese to the fries and melt it in the oven or your pellet smoker.

Step 3

Once melted, remove the tray /plate with the fries on it and slide the butcher paper off the try and onto the final (not hot) plate.

Step 4

Load the middle up with sliced carne asada, topped with pico de gallo, a giant scoop of guac on one side, and sour cream on the other side. Finally, crumble cotija cheese in the middle with chopped cilantro sprinkled all over.

Clear Wrapping the guacamole and pushing down the wrap so it is touching the guac' and all air is pushed out, along with keeping a seed in the guac' will significantly help to preserve the guac' and keep it from oxidizing or turning black.

I always keep a Tupperware container of orange juice concentrate in my freezer for recipes such as this. Where I have easy access to orange goodness it brings in a punch for things like marinades, salad dressings, or sauces. Does it replace the freshness of real oranges, no. Is it simple and easy and work in pinches, yes!