Chef John's Grilled Mojo Beef recipe
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Ingredients
- 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
Nutrition Info
- 381.5 caloriescarbohydrate: 16 gcholesterol: 50.6 mgfat: 23.2 gfiber: 3.6 gprotein: 29.1 gsaturatedFat: 5.7 gservingSize: -sodium: 2116.6 mgsugar: 6.5 gtransFat: : -unsaturatedFat: : -
Directions Chef John's Grilled Mojo Beef
Directions
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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.