Carne Asada
 A quick marinade, a hot grill, and a naturally tender cut of beef are the keys to this easy, crowd-pleasing carne asada recipe you’ll want to make all summer long. Ingredients ¼ cup soy sauce 3 tablespoons lime juice, from 2 limes 3 tablespoons vegetable oil 1 tablespoon sugar 1 teaspoon ground cumin 1½ teaspoons ancho chile powder 3 large cloves garlic, finely minced 2 pounds flat iron steak (see note) ¼ cup soy sauce 3 tablespoons lime juice, from 2 limes 3 tablespoons vegetable oil 1 tablespoon sugar 1 teaspoon ground cumin 1½ teaspoons ancho chile powder 3 large cloves garlic, finely minced 2 pounds flat iron steak (see note) Instructions In a dish large enough to hold the 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 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. Lightly oil the grill grates and preheat the grill to high. Grill the steak, covered, for 5 to 6 minutes per side for medium-rare. Let the meat rest on a cutting board, tented with aluminum foil, for about 5 minutes. Slice thinly against the grain and serve. Note: You may need to buy 2 separate flat iron steaks to get 2 pounds. Even if you're able to find one large steak, it's best to cut it in half into two smaller steaks -- they will cook faster and you'll have more surface area to char on the grill (we fight over the charred end pieces!). In a dish large enough to hold the 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 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. Lightly oil the grill grates and preheat the grill to high. Grill the steak, covered, for 5 to 6 minutes per side for medium-rare. Let the meat rest on a cutting board, tented with aluminum foil, for about 5 minutes. Slice thinly against the grain and serve. Note: You may need to buy 2 separate flat iron steaks to get 2 pounds. Even if you're able to find one large steak, it's best to cut it in half into two smaller steaks -- they will cook faster and you'll have more surface area to char on the grill (we fight over the charred end pieces!). Nutrition Information Powered by Per serving (Nutritional data assumes only 1/3 of marinade is absorbed by steak—4 servings) Calories: 387 Fat: 22 g Saturated fat: 8 g Carbohydrates: 1 g Sugar: 1 g Fiber: 0 g Protein: 46 g Sodium: 524 mg Cholesterol: 154 mg Per serving (Nutritional data assumes only 1/3 of marinade is absorbed by steak—4 servings) Calories: 387 Fat: 22 g Saturated fat: 8 g Carbohydrates: 1 g Sugar: 1 g Fiber: 0 g Protein: 46 g Sodium: 524 mg Cholesterol: 154 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.