Mojo Marinated Skirt Steak is a vibrant and flavour-packed dish that celebrates the essence of Cuban cuisine. Mojo is a bold marinade, rich in garlic, sour orange, and aromatic spices. Traditionally paired with pork, my take on this Cuban classic combines fresh orange and lime juice, garlic, cumin, and a dash of smoky chipotle chilli flakes for added depth. With its unique flavour profile, this dish is perfect for grilling and makes an irresistible centrepiece for your next dinner. Although the concept of marinating and grilling skirt steak might seem simple, it’s the flavours and techniques that really elevate the dish.
Table of Contents
- Ingredient Breakdown
- The Importance of Marinating
- Grilling the Steak
- Serving Suggestions
- More Grilled Goodness
Ingredient Breakdown
- Freshly-squeezed orange juice: The tangy sweetness of orange juice is at the heart of the mojo marinade. It provides a citrusy zing that balances the richness of the steak.
- Freshly-squeezed lime juice: Lime juice adds a refreshing sharpness. It complements the orange juice and brightens up the marinade with a zesty kick.
- Garlic: Crushed garlic adds depth and intensity, infusing the steak with a savoury and slightly spicy flavour.
- Olive oil: This acts as a base for the marinade. It helps to carry the flavours and tenderising the meat as it absorbs the marinade.
- Ground cumin: Cumin lends a warm, earthy flavour. It enhances the natural taste of the steak, giving it a slightly smoky undertone.
- Chipotle chilli flakes: The smokiness of chipotle provides a subtle heat. It makes the dish more complex without overpowering the other flavours.
- Sea salt and freshly-ground black pepper: Essential seasoning to balance and enhance the flavours of the marinade and steak, bringing everything together.
- Skirt steak: Known for its rich flavour and tenderness when cooked properly, skirt steak is the perfect cut for this dish due to its ability to absorb marinades and cook quickly.
The Importance of Marinating
The key to achieving a truly flavourful Mojo Marinated Skirt Steak lies in the marination process. While skirt steak is naturally tender, it’s also a cut that can benefit greatly from a marinade. This marinade not only adds a burst of citrusy and smoky flavours but also helps tenderise the meat, ensuring it remains juicy and full of flavour after grilling.
The orange and lime juices in the marinade are acidic, which breaks down the protein fibres in the steak, making it more tender. However, there’s a fine line between tender and mushy, so it’s important not to marinate for too long. Typically, you want to let the steak sit in the marinade for at least one hour but no longer than four hours. Anything beyond that can cause the acid to break down the meat too much, resulting in a texture that’s overly soft.
Another crucial step is patting the steak dry before grilling. While the marinade has done its work, removing excess moisture from the surface helps achieve a perfect sear and prevents the steak from steaming on the grill. A dry surface promotes a beautiful crust, while still keeping the inside tender and juicy.
Grilling the Steak
Once the steak has marinated and you’ve removed the excess moisture, then it’s time to grill. Skirt steak is an ideal choice for grilling because it cooks quickly and evenly. This means it’s perfect for a busy weeknight meal or an outdoor barbecue. The key is to maintain medium heat, ensuring that the steak cooks quickly on the outside while keeping the inside juicy and tender.
When grilling, it’s essential to avoid overcooking the steak. Skirt steak is best enjoyed when cooked to medium-rare or medium, with a nice sear on the outside. Grill the steak for 5 to 8 minutes on each side. This will depend on the thickness of the cut and your preferred level of doneness. A quick sear over medium heat ensures that the flavours from the marinade are sealed into the meat, and the steak remains juicy on the inside.
Resting the steak after grilling is a crucial step that’s often overlooked. When you slice into a freshly grilled steak without letting it rest, you risk losing all the juices that are trapped inside. Allowing the steak to rest for about 5 to 10 minutes gives the juices time to redistribute. This will ensure every bite is full of flavour and moisture.
Serving Suggestions
Mojo Marinated Skirt Steak pairs beautifully with a variety of sides, making it a versatile dish for any occasion. The zesty, smoky flavour of the steak complements a range of accompaniments, from fresh salads to roasted vegetables.
For a traditional Cuban twist, serve the steak with a side of black beans and rice. The creamy beans and fragrant rice make the perfect base to soak up any extra mojo sauce. It offers a hearty balance to the tender, smoky steak. Alternatively, try pairing it with a refreshing tomato and avocado salad, whose bright flavours will cut through the richness of the steak.
If you’re craving something a bit more indulgent, roasted potatoes with garlic and rosemary will pair beautifully with the smoky undertones of the steak. The crispy, golden potatoes add a satisfying texture, while the garlic and rosemary complement the flavours of the marinade.
More Grilled Goodness
If you’ve enjoyed this Mojo Marinated Skirt Steak, why not try some more of my recipes:
- Grilled Corn with Chilli Lime Butter: Perfectly grilled corn on the cob slathered in chilli lime butter. Need I say more?
- Grilled Garlic and Lemon Chicken Thighs: If you’re after bold flavours with minimal effort, this dish is for you. The combination of garlic, lemon, and fresh herbs creates a marinade that deeply infuses the meat, ensuring every bite is succulent and aromatic.
- BBQ Sweet Chilli Chicken Drumsticks: Sticky, sweet and finger-licking good! These chicken drumsticks are full of flavour and so easy to make
- Chimichurri Ribs: A deliciously tender take on the classic BBQ favourite. The rich, smoky flavour of the pork is complemented perfectly by the zingy, fresh chimichurri sauce, loaded with herbs, garlic, and a hint of spice.
- Grilled Garlic and Lemon Pouisson: Juicy grilled poussins smothered in a delicious garlic, lemon and herb marinade. These zingy birds are perfect for grilling, though you can just as easily cook them in the oven.
See how I make all these recipes and more over on my Instagram!
Mojo Marinated Skirt Steak
Mojo is a delicious Cuban marinade that is most traditionally paired with pork. There are many variations of mojo but the key elements are garlic and sour orange. My take on the Cuban classic combines fresh orange and lime juice, garlic, cumin, and chipotle chilli flakes, for a hint of smokiness.
- Prep Time: 5 minutes
- Total Time: 1 hour 15 minutes
- Yield: 2 hungry people 1x
- Category: Meat
Ingredients
- 200 ml freshly-squeezed orange juice
- 100 ml freshly-squeezed lime juice
- 4 garlic cloves, crushed
- 2 tbsps olive oil, plus extra for greasing
- 2 tsps ground cumin
- 2 tsps chipotle chilli flakes
- 1½ tsps sea salt
- ½ tsp freshly-ground black pepper
- 600 g skirt steak (bavette)
Instructions
- Whisk together the marinade ingredients in a large, wide bowl. Add the steak to the marinade, ensuring that all the meat is exposed to the marinade.
- Cover and let sit in the fridge for at least 1 hour, or up to 4 hours – any longer and the acid from the marinade will break down the meat too much.
- Remove the steak from the marinade and transfer it to a baking sheet or chopping board. Pat the steak dry with some kitchen towel. At this point, it will have absorbed some of the marinade, so it’s less about drying the surface of the meat than it is about getting rid of any excess moisture.
- Heat a large grill pan over medium heat. Add a splash of olive oil and spread it all over the steak.
- Grill the steak for 5 to 8 minutes on each side. Cook time will depend on the thickness of your steak and how you like it cooked; I cooked mine for 5 minutes on each side.
- Transfer the steak to a cutting board and let it rest for 5 to 10 minutes; if you don’t allow it to rest, it will dry out when you slice it.
- Slice the steak against the grain and serve – enjoy!
