How to cook Cuban Inspired Mojo Steak

flank steak

🥗Healthier: sirloin

💰Cheaper: chuck steak

Sirloin is leaner and chuck steak is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar flavor with a higher smoke point.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers are milder and more accessible.

cumin

🥗Healthier: ground coriander

💰Cheaper: caraway seeds

Coriander provides a similar earthy flavor.

Add the zest of one orange and one lime to a large mixing bowl.

Squeeze the juice of the orange and lime into the bowl.

Add 1/4 cup of chopped coriander, 2 tablespoons of freshly chopped rosemary, and 1/4 cup of chopped mint to the bowl.

Add 1 tablespoon of crushed garlic, 1 tablespoon of ground cumin, 1/2 tablespoon of freshly cracked black pepper, and a pinch of salt.

Pour in 1/4 cup of olive oil and mix everything together.

Add the flank steak to the marinade, ensuring it's fully coated.

Cover the bowl with plastic wrap and refrigerate for 2 to 3 hours.

Set up the barbecue for direct grilling using charcoal.

Remove the steak from the marinade and place it on a tray lined with paper towel.

Place a small pan over the charcoal and pour in the marinade, simmering for a few minutes.

Add one roughly chopped chili to the marinade.

Place the steaks directly over the charcoal and cook for 2 to 3 minutes on each side for medium-rare, rotating them to ensure even cooking.

Remove the steaks from the grill and let them rest for 5 to 10 minutes before slicing.

Slice the steak across the grain.

Cooking Techniques

Equipment Needed

Spice Level: