Grilled Mojo Beef - Cuban-Inspired Marinated Skirt Steak Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar flavor profile with healthy fats.

beef flank steak

🥗Healthier: sirloin steak

💰Cheaper: chuck roast

Sirloin is leaner, while chuck roast is more economical.

Cut the skirt steak into three or four smaller pieces for easier handling.

Do not trim any surface fat off the skirt steak.

Crush a whole bunch of garlic and add it to a bowl.

Add a splash of olive oil to the garlic.

Add a generous amount of kosher salt and freshly ground black pepper to the bowl.

Add a little bit of Cayenne pepper to the mixture.

Add ground cumin and dried oregano to the bowl.

Squeeze in fresh orange juice and lime juice to simulate sour orange flavor.

Whisk the marinade thoroughly to combine all ingredients.

Introduce the pieces of skirt steak one at a time into the marinade to ensure they are coated.

Slice half an onion and add it to the marinade with the skirt steak.

Transfer the marinade and meat into a resealable plastic bag, squeezing out as much air as possible before sealing.

Place the sealed bag in a dish to catch any potential leaks and refrigerate for 2 to 3 hours to marinate.

After marinating, remove the steak from the bag and place it on a paper towel-lined sheet pan to drain for a couple of minutes.

Preheat the grill to a hot charcoal fire.

Place the skirt steak on the grill over very hot coals and cook for about 3 to 4 minutes per side for medium-rare.

Check for doneness by looking for moisture forming on the surface of the meat.

Remove the steak from the grill when it reaches an internal temperature of about 125°F or when juices start to surface.

Let the grilled steak rest for at least 5 minutes before slicing.

Slice the steak against the grain into thin strips.

Drizzle with Spanish olive oil and sprinkle with coarse salt for extra seasoning.

Top with freshly chopped cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary