Print
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
Scale
For the mojo marinade:
- 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
For the steak:
- 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!
