The Shortcuts That’ll Make Grilling a Breeze for First-Timers, According to a Chef

Summer might be over, but grilling season lives on, especially when you live in the West with warm temperatures lasting through fall. Los Angeles-based chef Hugo Miranda is dishing out the secrets to grilling like a pro—even if you’re a less-than-seasoned home cook. 

“Grilling from late summer into fall is really about leaning into the shift in the season. You transition from bright citrus marinades and cold drinks by the pool to warmer, smokier flavors enjoyed around an evening fire pit,” says Miranda, executive chef at BMO Stadium. 

It’s never too late to get grilling, and Miranda relies on seasonality. For a seamless summer-to-fall transition, he recommends carne asada. Below, see his tips to prepping meat for a flavorfully indulgent meal.

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Prep Your Marinade and Season Your Meat

If we take Miranda’s favorite carne asada, for instance, you’ll want to create a simple marinade with fresh citrus, like limes, lemons, and oranges. “Carne asada remains a staple, but as the air gets cooler, we bring in seasonal sides like grilled corn, charred peppers, and autumn vegetables,” he adds. For a quick-yet-flavorful shortcut, he uses Chef Merito seasonings, which replace any extra salts, pepper, and oils involved at this stage in the process. 

Make Sure the Grill is Hot Enough

Miranda recommends heating your grill to around 400°F or hotter, “so the steak can sear right away and develop that flavorful char on the outside while staying juicy inside.”

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Don’t Move the Meat Around Too Much

Beginners might feel inclined to flip their meat, but give it some time. “Let it sear and develop that crust before flipping it, then use a meat thermometer to check for your preferred doneness rather than relying only on time,” Miranda says.

Let the Steak Rest

There’s yet another urge you’ll need to resist: cutting it right away. Miranda says it’s one of the most important steps to the entire process, and he recommends taking your time. “That’s usually when I like to crack open a cold beer and enjoy the wait,” he advises. “Good steak is worth a few extra minutes!”