Marinated carne asada can be used in a variety of ways—for fajitas, for tacos, to top a salad, or put inside a torta. It's a classic grilled steak recipe that will make summer delicious any way you serve it.

Ingredients

• 6-8 pounds skirt steak (Arrachera) or flank steak
• 1 cup Mazola^® Corn Oil
• 1 cup orange juice
• ½ cup lime juice
• ¼ cup soy sauce
• 1 bunch cilantro, roughly chopped
• 1 onion, thinly sliced
• 2 jalapeños, thinly sliced into rounds
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 tablespoon seasoned salt
• 1 tablespoon garlic powder
• 1 tablespoon lemon pepper seasoning
• 1 tablespoon paprika
• 2 teaspoons cumin

Recipe by Alfredo Garcia @freddsters

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Instructions

1. For the marinade:
   In a large mixing bowl, add the Mazola^® Corn Oil, orange juice, lime juice, soy sauce and all of the seasonings. Mix to fully combine.
2. For the carne asada:
   Cut your choice of steak into manageable pieces if the pieces are large.
3. Using a large baking dish or aluminum foil pan, start layering the steak with the onion, jalapeños, cilantro, and the marinade.
4. Start by scattering some of the onion, jalapeños, and cilantro on the bottom, pour over some of the marinade, then place 2-3 pieces of steak, pushing it down into the marinade and flipping over to make sure both sides are covered. On top of this first layer of meat, once again add more of the onion, jalapeño and cilantro mixture and more marinade, followed by more steak. Repeat this layering process until you have used up all of the steak pieces. Any leftover marinade, onions, jalapeños, and cilantro, scatter over the top of the baking dish with the meat. Cover well and let this marinate in the refrigerator for at least 4-6 hours, or up to 24 hours.
5. Once the steak is marinated to your preference, remove from the fridge at least 30 minutes before grilling so that the meat is at room temperature.
6. Preheat the grill and add the meat to your grill in batches if needed. Grill up for 4-8 minutes per side, depending on the temperature you'd like your steak to be. (4 minutes per side will give you more of a medium-rare finish while 8 minutes per side will give you more of a well-done finish.) Once the steak is finished cooking, set onto a plate and let rest for at least 10-15 minutes before slicing.
7. Serve the carne asada for tacos with tortillas, and finish off with toppings of your choice (salsas, pico de gallo, lime juice, cilantro, onion).

Recipe by
Alfredo Garcia @freddsters

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Classic Caesar salad gets a summer-ready update with a quick visit to the grill. Mazola^® Corn Oil in the dressing allows all the signature umami-packed flavors of this salad to stand out.

Ingredients

• For the dressing:
• 2 cloves garlic
• 5 anchovy filets
• 2 tablespoons Dijon mustard
• 1 egg yolk
• 2 dashes of Worcestershire sauce
• ⅓ cup Mazola^® Corn Oil
• 3 tablespoons Parmesan cheese
• Pepper to taste
• 2 tablespoons water
• 1 dash of lemon juice


• For the Parmesan chips:
• 5 tablespoons Parmesan cheese


• For assembling the salad:
• 1 head of romaine lettuce, halved lengthwise
• Toasted bread or croutons (optional)

Recipe by Andres De Oliveira @andrescooking

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Instructions

1. For the dressing:
   Mash together the garlic with anchovies until they form a paste.
2. Add the anchovy and garlic paste to a bowl and combine with mustard, egg yolk, Worcestershire sauce, Parmesan cheese and Mazola^® Corn Oil and mix constantly until thickened.
3. Finally, add the water, lemon juice and pepper and continue to mix until desired consistency.
4. For the Parmesan chips:
   Add a small amount of cheese to a non-stick skillet. Cook over medium heat, let cool and carefully remove from the pan.
5. For assembling the salad:
   Brush the lettuce with Mazola^® Corn Oil and cook on a griddle over medium-high heat for 2-3 minutes.
6. Place the grilled lettuce on the plate and top with dressing, toasted bread (if using) and Parmesan chips.

Recipe by
Andres De Oliveira @andrescooking

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This easy recipe for grilled pork chops starts with a spice rub to kick-start the flavor. A sweet and savory barbecue sauce starring guava really brings it home.

Ingredients

• For the pork chops:
• ½ cup Mazola^® Corn Oil
• 2 bone-in pork chops, 1 inch thick
• 2 teaspoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon salt


• For the guava BBQ sauce:
• 8 ounces guava purée
• 1 cup ketchup
• ½ cup apple cider vinegar
• 3 tablespoons Worcestershire sauce
• 1 teaspoon Dijon mustard
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper

Recipe by Chris Valdes @chefchrisvaldes

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Instructions

1. Preheat the grill to high heat, 400°F to 425°F.
2. For the guava BBQ sauce:
   Using a medium saucepan, add all ingredients, mix and cook on medium-low heat while stirring until the sauce has thickened, about 10 minutes.
3. Divide the sauce, setting aside half for basting and the other half for serving.
4. For the pork chops:
   Make the pork-chop rub by mixing all the dry spices together in a small bowl. Set aside.
5. Place both pork chops in a large container and then pour ½ cup Mazola^® Corn Oil onto both pork chops, making sure each pork chop is fully coated with the Mazola^® Corn Oil.
6. Season each pork chop with the dry rub.
7. When ready to start grilling, oil the grill grates.
8. Place the seasoned pork chops directly onto the grill, turning and basting with the BBQ sauce halfway through cooking. Cook for about 12 minutes total, or until the internal temperature reaches 145°F. Discard any remaining basting sauce.
9. Serve the finished pork chops with the reserved guava BBQ sauce.

Recipe by
Chris Valdes @chefchrisvaldes

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There's no better addition to fresh veggies and salmon than this lemony marinade made with Mazola^® Corn Oil. It's an easy summer recipe that will be a favorite all season long.

Ingredients

• 5 tablespoons Mazola^® Corn Oil, divided
• 3 tablespoons lemon juice
• 3 tablespoons lemon pepper seasoning (may contain salt, so season to taste)
• Salt, to taste (add salt only if your seasoning doesn't already contain salt)
• 4 (6-8-ounce) skin-on salmon filets about 1 inch thick
• 2 pounds assorted vegetables, trimmed and sliced

Recipe by Raquel AbuShaban of @foodtasia

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Instructions

1. Combine 3 tablespoons Mazola^® Corn Oil with lemon juice, lemon pepper seasoning and salt, if using. Pour half of the marinade over the salmon and marinate for up to 30 minutes.
2. Toss the remaining 2 tablespoons of Mazola^® Corn Oil with the sliced vegetables.
3. Heat the grill to high heat. Place the salmon filets and vegetables on the grill and cook for about 5-6 minutes on each side, basting with the reserved lemon pepper sauce while cooking. When finished, salmon should be opaque throughout and vegetables will be tender.

Recipe by
Raquel AbuShaban of @foodtasia

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