Chef Claudia’s Citrus Chile Marinade
This simple marinade has become one of our favorites for grilling beef. The combination of dried chiles, fresh orange juice, garlic, onion, and citrus creates incredible depth of flavor while helping tenderize the meat. It's perfect for flank steak, London broil, arrachera, or your favorite cut for the grill.
Makes enough for: 2 pounds of beef
Ingredients
2 dried guajillo chiles, stemmed and seeded
2 dried California chiles, stemmed and seeded
1 garlic clove
1½ cups fresh orange juice
1 small red onion, sliced
1 orange, sliced into rounds
Kosher salt
Freshly cracked black pepper
Directions
Remove the stems and seeds from the guajillo and California chiles. Cover with hot water and let soak for 20–30 minutes, until softened.
Drain the chiles and blend with the garlic and fresh orange juice until completely smooth.
Season 2 pounds of beef generously with kosher salt and freshly cracked black pepper.
Place the beef in a resealable bag or shallow baking dish. Pour the marinade over the beef, then add the sliced red onion and orange rounds.
Refrigerate for 12–24 hours, turning the beef once or twice if possible.
Remove the beef from the marinade, lightly wipe off any excess, and grill over high heat until your desired doneness.
Chef's Tip: Marinate several steaks at once and freeze them directly in the marinade. When you're ready to grill, thaw overnight in the refrigerator and dinner is practically done.