Name: Thin Beef Steak Recipes
Prep time: 10 min
Cook time: 8 min
Total time: 2 h 18 min
Yield: 4 servings

Chef John's Grilled Mojo Beef

Recipe Summary Chef John's Grilled Mojo Beef

This Cuban-inspired mojo marinade would work great as an all-purpose marinade for just about anything destined for the grill, but skirt steak is my top choice.

Ingredients | Thin Beef Steak Recipes

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

Directions

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.