This Cuban mojo marinated beef sings with bright citrus, warm garlic, and a touch of heat. The meat soaks up a tangy orange-and-lime marinade, then grills to a caramelized crust and tender, juicy center. The scent is lively and fresh. The texture is slightly charred outside and meltingly tender inside. If you like rich beef finishes, consider pairing it with a savory beef and bacon butter recipe for an extra layer of richness.
Recipe Information
- Prep Time: 4 hours 15 minutes (includes marinating; about 15 minutes active)
- Cook Time: 12 minutes (grilling)
- Total Time: 4 hours 27 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 570 kcal
- Protein: 59 g
- Carbohydrates: 3 g
- Fat: 36 g
- Fiber: 0.5 g
- Sugar: 3 g
- Sodium: 650 mg
Why Make This Cuban Mojo Marinated Beef
This recipe is a fast way to get bold, Cuban-inspired flavors with minimal fuss. The citrus juices tenderize the meat and add bright acidity. Garlic and cumin give savory depth while oregano brings a subtle herbal note. Grilling adds smoky char that balances the tang. It’s perfect for weeknight dinners or a weekend cookout. The beef slices look beautiful on a platter, and the aroma is irresistible.
How to Make Cuban Mojo Marinated Beef
Make a simple citrus-garlic marinade, let the steak rest in the fridge to absorb the flavors, then grill it hot for a caramelized exterior and juicy interior. Keep an eye on timing so you hit the doneness you like. Resting after cooking lets the juices settle, giving moist, tender slices.
Ingredients:
- 2 pounds beef (flank steak or skirt steak)
- 1/2 cup orange juice
- 1/2 cup lime juice
- 1/4 cup olive oil
- 6 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- Fresh cilantro for garnish
Directions:
Step 1: Preparation
In a bowl, whisk together the orange juice, lime juice, olive oil, minced garlic, cumin, oregano, salt, black pepper, and cayenne pepper to create the marinade. Taste a tiny bit of the marinade (use caution—no raw meat contact) and adjust salt or heat as needed.
Step 2: Mixing
Place the beef in a large resealable bag or a shallow dish. Pour the marinade over the steak, making sure it is well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, so the flavors penetrate the meat.
Step 3: Cooking
Preheat the grill to medium-high heat. Remove the beef from the marinade, allowing excess to drip off. Grill the beef about 5–7 minutes per side for medium-rare, or longer if you prefer it more done. Aim for a nicely browned, slightly charred exterior.
Step 4: Finishing
Let the beef rest for 5–10 minutes before slicing. Slice thinly against the grain to keep pieces tender. Garnish with fresh cilantro and serve warm.
How to Serve Cuban Mojo Marinated Beef
Serve slices over white rice or cilantro-lime rice. Add black beans and fried plantains for a full Cuban-style plate. Use slices in warm tortillas with pickled onions and avocado for tacos. A bright salad or grilled vegetables also pair nicely. The bright marinade pairs well with cold beers or a light red wine.
How to Store Cuban Mojo Marinated Beef
- Refrigerator: Store cooked beef in an airtight container for up to 3–4 days. Keep it chilled promptly.
- Freezer: Freeze sliced cooked beef in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Reheat gently in a skillet over medium-low heat with a splash of beef broth or water to keep it moist. Avoid high heat which can dry the meat.
- Note: Marinated raw beef can be refrigerated safely for up to 24 hours before cooking; if you marinated overnight, do not keep raw marinated steak longer than 24 hours.
Expert Tips for Perfect Cuban Mojo Marinated Beef
- Choose the right cut: Flank or skirt steak works best for this quick-cook method. They slice well and soak up the marinade.
- Marinade time: Aim for at least 4 hours. Overnight is best, but don’t exceed 24 hours or the acid may overly soften the meat.
- Room temperature before grilling: Let the steak sit 20–30 minutes at room temp before grilling for more even cooking.
- High heat for crust: Grill hot to get a good sear. That caramelized exterior locks in flavor.
- Slice thin and against the grain: This guarantees tender bites.
- Adjust heat: Reduce or omit cayenne if you prefer mild heat.
- Make ahead tip: Prepare the marinade and store it in the fridge. Marinate the meat the next day for less prep time before cooking.
Delicious Variations
- Garlic-Orange Mojo: Add zest from one orange for extra citrus aroma.
- Spicy Mojo: Increase cayenne to 1/2 teaspoon and add 1 teaspoon smoked paprika.
- Beer-Marinated Mojo: Replace half the orange juice with a light beer for a maltier flavor.
- Herb-Forward: Add chopped fresh oregano and a little parsley to amplify green notes.
- Citrus-Lime Swap: Use lemon instead of lime for a different citrus balance.
Frequently Asked Questions
Q: Can I use a different cut of beef?
A: Yes. Sirloin or ribeye will work, but cooking times may vary. Thicker cuts need more time and benefit from a slightly lower heat to avoid burning the outside.
Q: Do I have to grill it?
A: No. You can broil the steak in the oven on high for 4–6 minutes per side, or sear in a very hot cast-iron skillet for similar results.
Q: How long can I marinate the beef?
A: Marinate for at least 4 hours for good flavor. Do not marinate longer than 24 hours, as the citrus can start to break down the meat’s texture too much.
Q: Is this safe to eat medium-rare?
A: Yes, if you start with fresh, high-quality beef. Use a meat thermometer: medium-rare is about 130–135°F (54–57°C). Rest the meat before slicing to allow juices to redistribute.
Q: Can I make the marinade ahead and freeze it?
A: You can prep the marinade and store it covered in the fridge for up to 48 hours. Freezing changes texture slightly because of the citrus, so refrigeration is best.
Q: How can I reduce sodium?
A: Cut the salt in half and taste the marinade before adding more. Use low-sodium ingredients elsewhere in your meal to keep overall salt lower.
Q: Can I use bottled lime juice?
A: Yes, bottled works, but fresh lime juice gives brighter, fresher flavor.
Conclusion
This Cuban mojo marinated beef is bright, savory, and easy to make. The citrus marinade gives a fresh tang, the garlic and cumin add warmth, and grilling adds a smoky crunch. Try it for a casual weeknight, a family gathering, or a backyard cookout—the beef slices make a lovely presentation and keep well for leftovers. For another grilled mojo take and extra technique ideas, check out Chef John’s Grilled Mojo Beef Recipe – Allrecipes. Give it a try—you’ll love the flavor and simplicity.
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Cuban Mojo Marinated Beef
- Total Time: 267 minutes
- Yield: 4 servings 1x
- Diet: Carnivore
Description
This Cuban mojo marinated beef features bright citrus, warm garlic, and a touch of heat. The beef marinates in a tangy orange-and-lime mix, grilling to a caramelized crust and juicy center.
Ingredients
- 2 pounds beef (flank steak or skirt steak)
- 1/2 cup orange juice
- 1/2 cup lime juice
- 1/4 cup olive oil
- 6 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- Fresh cilantro for garnish
Instructions
- In a bowl, whisk together the orange juice, lime juice, olive oil, minced garlic, cumin, oregano, salt, black pepper, and cayenne pepper to create the marinade.
- Place the beef in a large resealable bag or a shallow dish. Pour the marinade over the steak, making sure it is well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight.
- Preheat the grill to medium-high heat. Remove the beef from the marinade and grill for about 5–7 minutes per side for medium-rare, or longer if desired.
- Let the beef rest for 5–10 minutes before slicing. Slice thinly against the grain and garnish with fresh cilantro.
Notes
For best results, marinate overnight and allow the steak to come to room temperature before grilling. Make sure to slice against the grain for tender bites.
- Prep Time: 255 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Cuban
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 3g
- Sodium: 650mg
- Fat: 36g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 59g
- Cholesterol: 0mg
