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Chef John's Grilled Mojo Beef
September 27, 2016

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.

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