Let that soak in

Take time to marinate for tender, juicy grilling results

Lisa’s Favorite Carne Asada Marinade

Ingredients

Marinade:

• ¾ cup orange juice

• ½ cup lemon juice

• 1/ 3 cup lime juice

• 1 bunch fresh cilantro, chopped

• ½ cup soy sauce

• 4 cloves garlic, minced

• 1 tablespoon chili powder

• 1 tablespoon ground cumin

• 1 tablespoon ground paprika

• 1 tablespoon ground black pepper

• 1 teaspoon finely chopped canned chipotle pepper

• 1 teaspoon dried oregano

• ½ cup olive oil

Carne Asada:

• 3 pounds flank steak

Directions

1. Combine orange juice, lemon juice, and lime juice for marinade in a large glass or ceramic bowl. Add cilantro, soy sauce, garlic, chili powder, cumin, paprika, black pepper, chipotle pepper, and oregano; stir to combine.

2. Slowly whisk in olive oil until well combined. Remove 1 cup of the marinade and place in a small bowl; cover with plastic wrap and refrigerate for use after the steak is cooked.

3. Place steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound steak with the smooth side of a meat mallet to a thickness of 1/4 inch.

4. After pounding, poke steak all over with a fork. Place steak in the marinade in the large bowl, cover, and marinate in the refrigerator for 24 hours.

5. When ready to cook, preheat an outdoor grill for mediumhigh heat, and lightly oil the grate.

6. Remove steak from the marinade and shake off excess. Discard the remaining marinade.

7. Cook steak on the preheated grill to desired doneness, about 5 minutes per side for medium-rare.

8. Remove steak from grill and slice across the grain.

9. Place on a serving platter and pour the reserved, unused marinade over top. Serve immediately.

Grilled Chicken Marinade Ingredients

• ¼ cup red wine vinegar

• ¼ cup reduced-sodium soy sauce

• ¼ cup olive oil

• 1 ½ teaspoons dried parsley flakes

• ½ teaspoon dried basil

• ½ teaspoon dried oregano

• ¼ teaspoon garlic powder

• ¼ teaspoon ground black pepper

• 5 skinless, boneless chicken breasts, thinly sliced

Directions

1. Gather all ingredients.

2. Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl.

3. Pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours.

4. Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade.

5. Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Mojo Grilling Marinade

This mojo marinade is nice and citrusy — delicious on pork, steaks, chicken, or fish before grilling.

Ingredients

• 6 cloves garlic, coarsely chopped

• ½ cup minced yellow onion

• 1 cup freshly squeezed orange juice

• ½ cup freshly squeezed lime juice

• ¼ cup chopped cilantro

• 1 teaspoon kosher salt

• 1 teaspoon dried oregano flakes

• 1 teaspoon hot pepper sauce (e.g. Tabasco™)

• ½ teaspoon ground cumin

• ½ teaspoon lemon-pepper seasoning

• ½ teaspoon freshly ground black pepper

• 1 cup olive oil

Directions

1. Pulse garlic and onion in a blender until very finely chopped.

2. Add orange juice, lime juice, cilantro, salt, oregano, hot pepper sauce, cumin, lemon pepper, and black pepper. Blend until thoroughly incorporated.

3. Pour in olive oil; blend until smooth.

To Use:

Add meat, chicken, or fish and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator. Meat and chicken are best marinated overnight, fish only needs one hour.