This easy mojo sauce is a magic elixir, imparting whatever it touches with loads of flavor! Here it works its voodoo on skirt steak as both a marinade and a finishing sauce. The steak gets served with grilled peppers (although you can use any vegetables you like) and is then drizzled with more of the mojo. You can stop there, or you can tuck the steak and peppers into tacos and top them with all of your favorite fixings! (New Video!)
First things first: new digs!
First of all, as you may have noticed, things are looking a bit different around here. I really hope you like my new website! I migrated everything over to www.FromScratchFast.com and have made the site more recipe-focused so that it’s easier for you to navigate and find recipes. It’s still being tweaked, so I apologize if you have any trouble, but I would love your feedback!
Get your mojo back
Secondly, if you follow me on social media (@fromscratchfast), you may have seen that I’m working on a new cookbook!!! I’m not quite ready to share the details, but I couldn’t resist showing you this easy mojo sauce, which I feature in the book. This version is inspired from a Cuban mojo, which is usually made with sour oranges, garlic and olive oil. I use a mix of lime and orange juice to mimic the sour orange flavor, along with a load of garlic (don’t worry, it mellows out!) and dried oregano. The sauce is like a magic elixir for skirt steak, infusing it with a ton of flavor after just thirty minutes of marinating.
You can serve the steak with nearly any grilled vegetable you fancy, but here I’ve opted for a mix of poblano and bell peppers. The steak and vegetables get piled onto a platter and are drizzled with more mojo sauce before serving. Mmmm…. !! You can stop there, or you can stuff everything into tacos with your favorite toppings. MMMMM….!! Which leads me to….
Cinco de Mayo!
A note on skirt steak
Skirt steak is one of my favorite cuts of meat: it’s deeply flavorful, but super quick. I cut the steak crosswise into 3-4 pieces to make it easier to handle on the grill (the steak in these photos was practically the size of my wingspan!). This also makes it easier to carve, as you want to slice the meat against the grain, which means you need to go lengthwise. You can see this in action in the video below.
I’d love to hear what you’re cooking, and I’m happy to answer any questions! #FromScratchFast
Get the recipe!
Grilled Skirt Steak with Easy Mojo Sauce
- ½ cup fresh orange juice
- ½ cup fresh lime juice
- 6 garlic cloves , minced
- ¾ teaspoon dried oregano
- ½ teaspoon ground cumin
- Salt and freshly ground black pepper
- ¼ cup extra virgin olive oil , plus more for the vegetables
- 1 skirt steak (1 to 1 ¼ pounds), cut crosswise into 3-4 pieces
- 1 bunch scallions
- 1 red bell pepper , halved (seeds and stem discarded)
- 1 large poblano pepper , halved (seeds and stem discarded)
- Optional: corn or flour tortillas , avocado slices, crumbled cotija or feta cheese and cilantro leaves, for serving
In a small bowl whisk together the orange juice, lime juice, garlic, oregano and cumin. Season with salt and pepper. Whisk in the olive oil.
Place the skirt steak in a re-sealable bag, and add ¾ cup of the mojo sauce. Seal the bag and move it around to evenly coat the meat. Let sit at room temperature for 30 minutes, turning the bag occasionally.
Preheat a grill or grill pan to medium-high heat.
Drizzle the scallions, red bell pepper and poblano pepper with a bit of olive oil, and season with salt and pepper. Toss to coat. Arrange the vegetables on the grill (if your grill isn’t big enough, do this in batches). Grill, turning the vegetables occasionally, until they are lightly charred and tender, about 3-5 minutes for the scallions, and 5-8 minutes for the peppers. Transfer to a cutting board.
Remove the steak from the marinade and pat dry (discard the marinade). Season with salt and pepper. Grill the steak until browned and caramelized on the bottom, about 3-4 minutes. Flip and cook until browned on the other side, about 3-4 minutes longer for medium-rare. Transfer to a cutting board and let rest 5-10 minutes.
Coarsely chop the vegetables, and thinly slice the meat against the grain. Arrange the vegetables and meat on a platter, and drizzle with some of the mojo sauce. Season with salt and pepper. Serve as is, or in tortillas with avocado slices, crumbled cotija or feta cheese and cilantro leaves. Pass the remaining mojo sauce at the table.
Make it Ahead: The mojo sauce can be refrigerated for up to 5 days.