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Mojo-Marinated & Grilled Flank Steak

Source: FC - Issue 28
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  2 Hours 35 Minutes
  Serves four to six
Toss a few red onions on the grill to serve with this dish; a salad of tomatoes and cucumbers rounds out the meal nicely. My family loves this versatile mojo on chicken as well as on flank steak.
RECIPE INGREDIENTS
For the Mojo:
12 cloves garlic (or 4 tablespoons minced garlic)
2 habaneros or other spicy chiles, cored, seeded, and minced (wear rubber gloves)
1 teaspoon kosher salt
4 teaspoons whole cumin seeds, toasted
1 cup olive oil
2/3 cup sour orange juice (or 1/3 cup fresh lime juice plus 1/3 cup fresh orange juice)
1 1/2 tablespoons sherry vinegar
salt and freshly ground black pepper to taste
For the Steak:
1 1/2 pounds flank steak
1 or 2 large Bermuda onions, thickly sliced and brushed with olive oil (optional)
salt and freshly ground black pepper to taste
Mojo-Marinated & Grilled Flank Steak Recipe at Cooking.com
DIRECTIONS
TO MAKE THE MOJO: Mash the raw garlic, chiles, salt, and cumin together in a mortar and pestle until fairly smooth. (Alternatively, use a food processor, pulsing until the ingredients are finely chopped but not puréed.) Scrape the mixture into a bowl and set aside.


Heat the olive oil until fairly hot but not smoking, and pour it over the garlic-chile mixture (the oil should sizzle when it hits the cool ingredients), stir, and let stand 10 minutes. This will cook the garlic slightly. Whisk in the sour orange juice and vinegar. Season with salt and pepper and set aside to cool completely.


FOR THE STEAK: Put the steak in a zip-top bag or a shallow bowl and pour in 1 cup of the cooled mojo. Seal and refrigerate for at least 2 hours or overnight, turning occasionally. Refrigerate the remaining 1 cup of mojo.


TO COOK AND SERVE: Light a charcoal or gas grill. When the grill is very hot, remove the steak from the marinade (discard the marinade), pat dry, and season with salt and pepper; cook 5 to 7 minutes on one side and 3 to 4 minutes on the other for medium rare. Remove from the grill and let rest for 5 minutes. (If you like, grill the Bermuda onions as well - you can put them on at the same time as the flank steak; grill 6 to 7 minutes per side.)


Meanwhile, warm the reserved mojo over low heat. Slice the flank steak very thinly on the bias and serve with the reserved mojo and the grilled onions.


Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Beef on the Grill
 Grilled Flank Steak
Nutrition Facts per Serving
Yield:   Serves four to six
Calories: 533
Fat. Total: 45g
Fiber: 1g
Carbohydrates, Total: 9g
Sodium: 402mg
% Cal. from Fat: 76%
Cholesterol: 57mg
Protein: 24g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: julia Reviewed: 08/04/2010
yummy
it is so yummy
126 people gave this Cheers. Click here to Cheer this review. Report Violation
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