Grilled Skirt Steak with Easy Mojo Sauce
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. The mojo sauce is also delicious with fish, seafood and chicken.
Servings: 4
Ingredients
- 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
Instructions
- 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.
Notes
Make it Ahead: The mojo sauce can be refrigerated for up to 5 days.