Chef John's Grilled Mojo Beef recipe

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Ingredients

2 pounds beef skirt steak
1 large navel orange, juiced
3 limes, juiced
¼ cup olive oil, plus more for drizzling
6 cloves garlic, finely minced
1 tablespoon kosher salt
1 ½ teaspoons ground cumin
1 teaspoon freshly ground black pepper
½ teaspoon dried oregano
½ teaspoon cayenne pepper
½ onion, thinly sliced
½ cup fresh chopped cilantro
1 teaspoon coarse salt for finishing
Lime wedges for serving

Nutrition Info

381.5 calories
carbohydrate: 16 g
cholesterol: 50.6 mg
fat: 23.2 g
fiber: 3.6 g
protein: 29.1 g
saturatedFat: 5.7 g
servingSize: -
sodium: 2116.6 mg
sugar: 6.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cut skirt steaks into about 3 or 4 smaller pieces so it's easier to fit them into marinade dish.

  2. Whisk orange juice, lime juice, olive oil, garlic, salt, cumin, pepper, oregano, and cayenne pepper together in a large bowl. Place skirt steak pieces, 1 at a time, into the marinade to thoroughly coat them. Add sliced onions and toss with the meat.

  3. Transfer mixture and marinade to a resealable plastic bag. Squeeze out air, seal bag, and place on a dish. Refrigerate 2 to 3 hours.

  4. Transfer pieces of meat onto paper towel-lined rimmed sheet pan to drain for a couple of minutes.

  5. Cook over hot coals. Grill first side 3 to 4 minutes. Turn and grill second side until internal temperature is about 125 degrees F (53 degrees C). Look for a shiny glossy surface indicating the meat juice is coming to the surface, this indicates the meat is just about done. Transfer to a plate and allow meat to rest a few minutes.

  6. Slice into 1/2-inch slices and arrange on a serving plate. Spoon accumulated juices over the meat. Drizzle with olive oil and sprinkle with coarse salt and chopped cilantro. Serve with lime wedges.

Recipe Yield

4 servings

Recipe Note

This Cuban-inspired mojo marinade would work great as an all-purpose marinade for just about anything destined for the grill, but skirt steak is my top choice.

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