Summertime isn’t over yet. We need to keep our barbecues rolling while we still can!

There really is nothing quite like a grilled steak on a hot summer night.

Granted, most of the time, I try not to eat meat. Blame it on Michael Pollan. Blame it on Food Inc.. Blame it on Cowschwitz, the freaky smelling cattle processing plant near Coalinga, California. Then again, if I know that it comes from Marin Sun Farms, hey, I’ll eat that flank steak!

So, while I’m not one to promote eating meat, I do think it’s perfectly reasonable to enjoy an occasional steak, as long as you know it’s from a quality, sustainable source. If you’re not sure what meat to buy in your region, check out Eat Well, a directory for locally grown and sustainably produced food, or Eat Wild to find a pasture-based farm near you.

And now, onto the marinade magic!

I prescribe to the “simple is best” philosophy. Here are three easy options that can’t fail you.

Most often I salt and pepper any steak before marinating it. (In the case of a rub, that goes without saying!) Steak can marinate overnight in the refrigerator or one to two hours at room temperature. If you refrigerate the steak, it’s always best to let it come to room temperature before throwing it on the “˜que. Flank steak is a personal favorite when cooking for a crowd.

1. Ginger and garlic

• 1/4 cup canola oil

• 1/4 soy sauce

• 1 Tablespoon vinegar (any kind will do)

• 1/4 teaspoon freshly ground pepper

• 2 garlic cloves minced

• 1 Tablespoon fresh, minced ginger

Combine ingredients. Place steak and marinade in ziplock bag, and let the marinating begin.

2. Basic onion

• 1/2 cup canola oil

• 1/2-1 onion, chopped

• 1 Tablespoon Worcestershire

• splash of wine or beer or whatever you’re drinking

• kosher salt

• freshly ground pepper

Combine and marinate.

3. The Simple Rub:

Sometimes all you need is to rub the steak with some spices for the good times to roll. Try this incredibly simple rub.

• kosher salt

• freshly ground (coarse) pepper

• generous cumin

Rub meat generously with the above ingredients. Let meat rest for 10 minutes to two hours. Grill. Serve with chimichurri.

Image: Simon Aughton

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