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
Scale
- 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