How to Make Chef John's Grilled Mojo Beef - A Step-by-Step Guide

Welcome to Chef John's kitchen, where we're cooking up a delicious and easy-to-make recipe for Grilled Mojo Beef. This dish is packed with the vibrant flavors of the Caribbean, and it's perfect for a summertime cookout or a casual weeknight dinner. The key to this recipe is the marinade, which infuses the beef with a zesty and tangy flavor that will have everyone coming back for seconds.

The star of this dish is the "mojo" marinade, which is a traditional Cuban seasoning made with cit...

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Ingredients

  • 2 pounds beef skirt steak
  • 1 large navel orange, juiced
  • 3 limes, juiced
  • ¼ cup olive oil, plus more for drizzling
  • 6 cloves garlic, finely minced
  • 1 tablespoon kosher salt
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon cayenne pepper
  • ½ onion, thinly sliced
  • ½ cup fresh chopped cilantro
  • 1 teaspoon coarse salt for finishing
  • Lime wedges for serving

Information

  • Prep Time: 10 mins
  • Cook Time: 8 mins
  • Additional Time: 2 hrs
  • Total Time: 2 hrs 18 mins
  • Servings: 4
  • Yield: 4 servings

  • Cut skirt steaks into about 3 or 4 smaller pieces so it's easier to fit them into marinade dish.
  • Whisk orange juice, lime juice, olive oil, garlic, salt, cumin, pepper, oregano, and cayenne pepper together in a large bowl. Place skirt steak pieces, 1 at a time, into the marinade to thoroughly coat them. Add sliced onions and toss with the meat.
  • Transfer mixture and marinade to a resealable plastic bag. Squeeze out air, seal bag, and place on a dish. Refrigerate 2 to 3 hours.
  • Transfer pieces of meat onto paper towel-lined rimmed sheet pan to drain for a couple of minutes.
  • Cook over hot coals. Grill first side 3 to 4 minutes. Turn and grill second side until internal temperature is about 125 degrees F (53 degrees C). Look for a shiny glossy surface indicating the meat juice is coming to the surface; this indicates the meat is just about done. Transfer to a plate and allow meat to rest a few minutes.
  • Slice into 1/2-inch slices and arrange on a serving plate. Spoon accumulated juices over the meat. Drizzle with olive oil and sprinkle with coarse salt and chopped cilantro. Serve with lime wedges.
  • Nutrition

    382 cal.

    • Total Fat: 23g
    • Saturated Fat: 6g
    • Cholesterol: 51mg
    • Sodium: 2117mg
    • Total Carbohydrate: 16g
    • Dietary Fiber: 4g
    • Total Sugars: 7g
    • Protein: 29g
    • Vitamin C: 45mg
    • Calcium: 85mg
    • Iron: 3mg
    • Potassium: 576mg