It’s Eatin time – Carne Asada

Hey there!!! In today’s feature we’ll discuss Carne Asada.

-In a dish large enough to hold a flat iron steak, whisk together the soy sauce, lime juice, vegetable oil, sugar, cumin, chili powder, and garlic.

-Using a fork, poke holes about an inch apart all over the flat iron steak on one side only. Place the steak in the marinade and turn to coat evenly (it doesn’t matter which side is up). Cover and refrigerate for at least 4 hours and up to 8 hours, turning the steak at least once.

-Get the smoker cranked up to 350 degrees.

-Toss marinated flat iron steak on smoker and cook until browned on both sides to your desired doneness. (130-140°F for medium rare, and 145°F for medium.) Transfer to a plate and rest for five minutes, covered loosely with foil.

Next, cut steak into thin strips (cutting against the grain), slicing against the grain. Serve with beans, rice, guacamole, salsa or make into tacos, burritos, or quesadillas. Guess what, it’s EATIN TIME!!!

I’m Belton Johnson, join me Friday morning at 11:00AM with Gormley for more tips from the Saskatchewan Cattleman’s Association.

Servings: 4 to 6

Prep Time: 15 Minutes

Cook Time: 10 Minutes

Total Time: 25 Minutes, plus at least 4 hours to marinate

INGREDIENTS FOR CARNE ASADA:

*   ¼ cup soy sauce
*   3 tablespoons lime juice, from 2 limes
*   3 tablespoons vegetable oil
*   1 tablespoon sugar
*   1 teaspoon ground cumin
*   1½ teaspoons chili powder
*   4 large cloves garlic, finely minced
*   2 pounds flat iron steak