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Chef John's Grilled Mojo Beef
Chef John's Grilled Mojo Beef
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Prep Time:
10 minutes
Cook Time:
8 minutes
Total Time:
138 minutes
Versatile Cuban mojo marinade perfect for grilling, skirt steak Chef John's favorite.
Ingredients:
  • 2 pounds beef skirt steak
  • 1 large navel orange, juiced
  • 3 limes, juiced
  • 0.25 cup olive oil, plus more for drizzling
  • 6 cloves garlic, finely minced
  • 1 tablespoon kosher salt
  • 1.5 teaspoons ground cumin
  • 1 teaspoon freshly ground black pepper
  • 0.5 teaspoon cayenne pepper
  • 0.5 onion, thinly sliced
  • 0.5 cup fresh chopped cilantro
  • 1 teaspoon coarse salt for finishing
  • Lime wedges for serving
Instructions:
  • Slice the skirt steaks into 3 or 4 smaller pieces to ensure they fit comfortably in the marinade dish.
  • Combine orange juice, lime juice, olive oil, garlic, salt, cumin, pepper, oregano, and cayenne pepper in a large bowl and whisk until well blended. Marinate skirt steak pieces in the mixture, ensuring they are completely coated. Add sliced onions and mix with the meat.
  • Place the mixture and marinade in a resealable plastic bag, removing any air before sealing the bag. Then, place the bag on a dish and refrigerate for 2 to 3 hours.
  • Place the meat on a paper towel-lined sheet pan to drain for a few minutes.
  • Grill over hot coals until the first side is golden brown, about 3 to 4 minutes. Flip and continue grilling until internal temperature reaches 125°F (53°C). Look for a glossy surface to ensure meat is cooked perfectly. Rest on a plate for a few minutes before serving.
  • Arrange 1/2-inch thick slices beautifully on a serving plate. Drizzle with olive oil, sprinkle with coarse salt, and chopped cilantro. Spoon over accumulated meat juices and serve with lime wedges.

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