Looking to shake up your summer BBQ routine? It might be time to give carne asada a try.

If you’ve heard about this fabulous dish but don’t know the details, chef and barbecue expert Hugh Magnum will fill you in: Carne asada is “a flap meat steak marinated in citrus and umami flavors, then grilled over high heat until charred on the outside while still pink inside.”

“The meat is typically served with grilled scallions (spring onions), warm tortillas, and salsa,” he continues. And in the spirit of sharing, Magnum is lending us his own carne asada recipe from his cookbook Barbecue: Smoked & Grilled Recipes From Across the Globe.

To make this summertime-ready dish, you’ll toss a steak into that flavorful marinade and refrigerate for two to 12 hours. Then, set the protein on a hot grill and cook until medium rare. Serving alongside pico de gallo salsa is best — and if you don’t have a tried-and-true recipe on hand, Magnum has included complimentary pico de gallo guidance below. Trust us: Taco night will never be the same.

Carne Asada and Pico de Gallo

Preparation time: 20 minutes, plus at least 2 hours marinating and 30 minutes standing

Cooking time: 10-20 minutes

Serves: 6

Ingredients

For the marinade:

6 cloves garlic, finely chopped
1 tablespoon sea salt
1 teaspoon black pepper
½ teaspoon dried Mexican oregano
½ teaspoon smoked paprika
¼ teaspoon ground cumin
¾ cup (6 fl oz/175 ml) beer
½ cup (4 fl oz/120 ml) orange juice
4 tablespoons lime juice
4 tablespoons grapeseed oil
2 ½ teaspoons Worcestershire sauce
1 tablespoon apple cider vinegar

For the steak:

15 scallions (spring onions)
1 (2-lb/900-g) flap or skirt steak
2 serrano chiles, stemmed and halved lengthwise
1 small white onion, thinly sliced
1 cup (2¼ oz/60 g) chopped cilantro (coriander)

For serving:

1 tablespoon grapeseed oil
Pinch of salt
12 corn tortillas, warmed
Pico de Gallo (below)

For the pico de gallo (makes 4 cups):

4 tomatoes, chopped
2 serrano chiles, seeded, deveined, and chopped
1 small onion, chopped
2 tablespoons chopped cilantro (coriander) or parsley
3 tablespoons lime juice
Salt and black pepper, to taste

Instructions

For the pico de gallo:

Combine all the ingredients in a large bowl. Cover and refrigerate for at least 15 minutes.
The salsa can be stored in an airtight container in the refrigerator for up to three days.

For the marinade:

In a large bowl, combine all the ingredients and mix well.

For the steak:

Cut 6 scallions (spring onions) in half lengthwise. In a large zip-top bag, combine the remaining ingredients with the halved scallions and marinade. Seal and shake to thoroughly mix. Refrigerate for 2–12 hours.
Preheat a grill to high heat.
Remove the steak from the marinade, then pat dry. Place the steak on a wire rack set over a rimmed baking sheet. Set aside for 30 minutes to bring to room temperature. Discard the marinade.
Place the steak on the grill and cook for 3–5 minutes on each side, until lightly charred and the internal temperature reaches 125°F/52°C for medium-rare. Transfer the steak to a cutting board, then set aside to rest for 5 minutes.
Meanwhile, in a small bowl, combine the remaining scallions, grapeseed oil, and salt. Toss until well coated. Place the scallions on the grill and cook for 4–6 minutes, turning occasionally, until softened and lightly charred.
Slice the steak against the grain, then arrange it in a serving dish. Serve it with the grilled scallions, warm tortillas, and pico de gallo.