Mojo Criollo Skirt Steak

Skirt Steak in Mojo Criollo Marinade

Mojo criollo is a traditional Cuban marinade usually made with bitter oranges. This version’s made to work with the citrus you can get at the megamart, since I have no clue where to get a bitter orange that isn’t already in marmalade form (and very little idea where to get Seville orange marmalade, aside from “The Internet”). I was a little worried about the beef hanging out with lime for so long, but I ended up with a surprisingly tender, flavorful steak that my roommate also enjoyed. I served it with Spiced Black Beans and some sweet potato spears in chili spice butter from the megamart — those didn’t go so well, but the idea was good, so someday I’ll try and make something like them myself, no doubt.

Mojo Criollo Skirt Steak, adapted from PaulaG on Food.com

1/4 c. lime juice (2.5 limes, for me)
1/2 c. orange juice (1.5 particularly juicy oranges)
1/2 c. extra virgin olive oil
1 tsp. dried oregano, or 1 Tbsp. fresh oregano
1 1/2 tsp. salt, plus more for seasoning steaks
pepper to taste
1 1/4 lb. skirt steak (or so)

Mix all the things except the steak in a zip-top bag — if you seal it up with some air in it, you can get a good vigorous shake going and emulsify it pretty dang well. Once it’s mixed, pop the steaks in and marinate for 2-6 hours.

Fish the steaks out of the marinade, dry them a bit and salt them while your grill heats. (Confession: mine is by George Foreman.) Once it’s heated, grill until desired doneness. Rotate a bit for nice grill marks. Let it rest for ten minutes or so, slice across the grain and serve.

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~ by iliadawry on 30 June 2012.

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