Summer Barbeque Recipes

New Year's. The transition from 2017 to 2018 happened while I was standing in my backyard at midnight, same as last year, with carne asada on the grill and people I love within arm's reach. Same cast, bigger family: my parents, Orozco and Maria, Dave from next door, and this year, my entire nuclear unit — Jessica with Diego in the carrier and Sofia in her pajamas, allowed to stay up until midnight for the first time because she begged and because Christmas vacation rules are different from regular rules.

Sofia made it to 12:01 AM before collapsing on the couch like a tiny marathon runner who hit the wall. Diego slept through midnight, which is the correct infant response to arbitrary human time-keeping. I kissed Jessica at midnight and she tasted like champagne and salsa verde and the new year, and I thought: 2017 was the year Diego was born. 2018 is the year we figure out who we are as a family of four.

My goals for 2018: compete in at least three BBQ competitions and qualify for state again. Get serious about the Captain's exam — the department has been encouraging me, and Jessica thinks it's time. Cook more fish (I say this every year; I have cooked marginally more fish). Start teaching Sofia to help in the kitchen for real — not play-helping, but real tasks: stirring, measuring, tearing lettuce. She's three and a half. She can handle a wooden spoon. And the unspoken goal, the one underneath all the others: be present. Not just in the room — present. Eyes up, phone down, attention on the people in front of me.

Black-eyed pea soup on New Year's Day, same as last year. Ham hock, black-eyed peas, collard greens, apple cider vinegar. The tradition holds. I added a new element this year: cornbread cooked in a cast iron skillet, golden and crusty on the outside, tender and slightly sweet on the inside. Jessica dipped the cornbread in the soup and closed her eyes and said "this is it. This is our tradition." And it is. You eat the soup. You eat the cornbread. You start the year with smoke and heat and the people who matter. 2018. Let's go.

That midnight carne asada isn’t just dinner—it’s the ritual that bookmarks one year from the next, the smell of smoke and char mixing with cold January air while the people I love most stand close enough to bump shoulders. If you’re going to do it right, the fire has to be hot, the meat has to rest, and you don’t rush any of it. These are the barbeque fundamentals I lean on whether it’s a competition Saturday in July or 11:58 PM on December 31st—the same principles, the same patience, the same result: something worth gathering around.

Prep Time: 20 min (plus 2 hr marinade) | Cook Time: 15 min | Total Time: 2 hr 35 min | Servings: 6

Ingredients

2 lbs skirt steak or flank steak, trimmed
1/4 cup fresh lime juice (about 3 limes)
1/4 cup orange juice
3 tablespoons soy sauce
3 tablespoons vegetable oil, plus more for grill
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/2 cup fresh cilantro, roughly chopped (for serving)
1 white onion, sliced into rings (for serving)
Warm flour or corn tortillas (for serving)
Salsa verde, for serving

Instructions

Make the marinade. In a bowl, whisk together lime juice, orange juice, soy sauce, oil, garlic, cumin, chili powder, smoked paprika, salt, black pepper, and red pepper flakes until fully combined.
Marinate the steak. Place the steak in a large zip-top bag or shallow dish and pour the marinade over it, turning to coat. Seal and refrigerate for at least 2 hours, or up to 8 hours. Do not marinate overnight—the citrus will begin to break down the texture of the meat.
Prepare the grill. Heat a gas or charcoal grill to high heat (450—500°F). Clean the grates well and oil them lightly with a folded paper towel dipped in vegetable oil, using tongs.
Grill the steak. Remove the steak from the marinade, shaking off excess, and discard the marinade. Grill the steak 3—4 minutes per side for medium-rare, or 5—6 minutes per side for medium, depending on thickness. You want good char marks and a slightly firm feel when pressed.
Rest the meat. Transfer the steak to a cutting board and tent loosely with foil. Let it rest 5 minutes—do not skip this step. Resting allows the juices to redistribute and keeps every slice moist.
Slice and serve. Slice the steak thinly against the grain at a slight diagonal. Arrange on a platter with sliced onion rings and fresh cilantro. Serve immediately with warm tortillas and salsa verde on the side.

Nutrition (per serving)

Summer Barbeque Recipes — The Midnight Carne Asada That Starts Every New Year Right