A family carne asada recipe for the summer

What's happening: I'm preparing carne asada at two barbecues this weekend and decided to share my family's easy recipe.

• Purists will say this isn't authentic, but it's been a crowd-pleaser in my family for years.
• The recipe is straightforward and doesn't require exact measurements. Trust your gut.

State of play: Your local Latino grocery store will have the thinly cut steak commonly used for carne asada. I usually ask for arrachera, known as skirt steak. If you're on a budget, diezmillo, known as chuck, also works.

For the marinade, sprinkle the steak with Chef Merito's carne asada seasoning, salt, and pepper.

• Place the steak in a storage container or a large food storage bag and squeeze fresh lime and orange juice on it.
• Add roughly chopped cilantro, red onion slices, sliced jalapeños and smashed garlic cloves. Mix together.
• Refrigerate and marinate the steak for at least two hours or up to 24.

Cooking the steak over a fire is the best way to achieve smoky flavors and light char on the edges.

• Grill to your desired doneness.
• Serve it with tortillas, grilled cebollitas, or green onions, fresh guacamole, salsa, and limes.
• To elevate your game, head to Mi Casa Tortilleria in West Valley City for fresh corn tortillas.