Backyard grilling is one of my favorite things about summer. Growing up, on warm evenings my parents would put on the bossa nova, fire up the grill, and bust out the cool drinks and homemade guacamole. It was the best. Fast forward to today, where there is a certain little girl running around who thinks 'no' means an enthusiastic 'yes' and touches every single thing, which means our charcoal grill isn't getting the love of summers past. Bring in the Finex cast iron grill pan, which can be used both outside and inside, safely away from curious hands. Isn't it beautiful?

For me, the best grilling starts with a delicious marinade. The beauty of time marrying flavors that seep into the meat, enriching it with complexity and a deep seasoning. It's also a breeze to make dinner during the week with items marinated the evening before. We love this marinade, especially on chicken and fish.

Ancho Chili Marinade
Makes 1 cup

4 ancho chilis, cut into thin strips
2 Tbsp apple cider vinegar
4 Tbsp olive oil
1 tsp mustard seeds
2 tsp fennel seeds
1 tsp cumin
2 tsp fleur de sel
½ tsp pepper
3 garlic cloves

In a food processor, blend the ancho chilis, vinegar, and oil. With a mortar and pestle, combine the mustard seeds, fennel seeds, cumin, salt, pepper, and garlic. Add the spice mixture to the ancho chili mixture and blend for 30 seconds. Let marinade stand for 1 hour at room temperature. Rub onto meat, poultry, or fish. Cover tightly and refrigerator.

This post was made in partnership with Finex and Williams-Sonoma. All thoughts and opinions are my own. Read more grilling tips on the WS Taste blog.