Quite possibly the best steak I have ever made! I used flank steak and cut back the cilantro by about half. The citrus flavors don't overpower they accent and bring out the beef. High heat on the grill and be careful not to overcook. It melts in your mouth...
Very delicious and flavorful! Marinated this for 24 hours. Cooked on the grill and it was very tender. Served with avocado cream sauce and salsa on corn tortillas. Will definately make again! Thanks Chef!!!
We tripled the recipe to make dinner for eight adults and four kids. There was no scaling issues. We marinated it for about 18hrs. The meat absorbed the marinade well and it turned out delicious. It's definitely a recipe we will make again! A couple other notes: the kids ranged in age from 2 to 6 and none of them complained that the meat was too spicy for them. We cut it into 2" x 0.75" strips and made little street tacos out of it. I'm pretty sure that's not an authentic Cuban thing to do with it but no one could argue with the result. tasty it was.
I couldn't find skirt steak, so I used flap meat instead. It came out really tasty & tender. I didn't alter a thing & let it marinate 3hrs. I used it for tacos. I left the remaining meat marinate for another day & it was even more tender. Now flap meat is very thin, so it wasn't going to be juicy like steak, but it was not dry, grilled very quickly & was so so tender that you can just bite right through it vs sometimes having to semi gnaw to finish breaking off your taco bites- if that makes sense. Definitely a keeper
I used the Mojo marinade for 36 hours after piercing it with my 24 stainless steel blade press. I believe flank steak needs a little tenderizing help. Served with grilled mushroom and onion tin foil packets. 125 degrees internal is perfect. Man what a great steak. Thanks C J you rang the bell once again!
Absolutely delicious wife loved it. Picked up some pico de gallo from Whole Foods and served with flour tortillas. I grilled the onions in a grill pan and I'll do a whole onion next time instead of just a half onion. I only marinated for 2 hours but I'd like to try longer as other users suggested. I saved the marinade and reduced as other users said and it worked well.
This recipe is a real winner - it's a whole new way to enjoy steak - especially since skirt steaks are half the price of ribeye. I always make a new recipe exactly as written so I have a baseline. But I did make two "sort of" changes. First I marinated the steaks for about six hours simply because I had free time in the late morning. I recommend that because I believe it tenderized the meat even more. (Also it makes it easy to make these on a weeknight). The second "change" was that I broiled them instead of grilling - they came out beautifully! As I mentioned the flavors of the citrus cumin and other spices layer perfectly so that one doesn't dominate. One thing puzzled me: If you're grilling or broiling where do you get the "accumulated juices"? I solved that by boiling the marinade down a bit and sprinkling it over the steaks along with the olive oil. The cilantro and lime slices are a must - they just add that extra zip that makes this recipe worthy of a restaurant meal. The kids loved it too! This will definitely be a "go to" recipe from now on.
Awesome! Everyone loved it!
Excellent recipe..superb flavors that permeate the meat and even when in a rush makes great steak everytime.
The lime taste was too overpowering.
