Cuban-Style Skirt Steak With Classic Sour Orange Mo

Name: Cuban-Style Skirt Steak With Classic Sour Orange Mojo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the classic sour orange mojo; 6 garlic cloves, peeled and chopped; 1 Scotch bonnet chile, stemmed, seeded and minced; 1 to 2 teaspoons cumin seeds, toasted; 1/2 teaspoon kosher salt; 1/3 cup equal parts lime and orange juice or 1/3 cup sour orange juice; 1 cup olive oil; 2 teaspoons sherry vinegar; Freshly ground black pepper to taste; For the skirt steak; 1 1/2 pounds skirt steak, trimmed; 1 cup red onion, finely minced; 1 tablespoon flat leaf parsley, minced; Grapeseed oil; 2 teaspoons unsalted butter; 1 lime, quartered

Servings: persons

For the classic sour orange mojo
6 garlic cloves, peeled and chopped
1 Scotch bonnet chile, stemmed, seeded and minced
1 to 2 teaspoons cumin seeds, toasted
1/2 teaspoon kosher salt
1/3 cup equal parts lime and orange juice or 1/3 cup sour orange juice
1 cup olive oil
2 teaspoons sherry vinegar
Freshly ground black pepper to taste
For the skirt steak
1 1/2 pounds skirt steak, trimmed
1 cup red onion, finely minced
1 tablespoon flat leaf parsley, minced
Grapeseed oil
2 teaspoons unsalted butter
1 lime, quartered

1
Place the olive oil into a small saucepan and place it over medium-low heat. While it is warming -- you do not want it to get too hot -- place the salt, garlic, cumin, and Scotch bonnet into a mortar and beat them up a bit with the pestle.
2
Add the warm oil to the mortar and let the seasonings steep for 10 minutes or longer. Whisk in the juices and vinegar. Season with pepper to taste.
3
I think the mojo is at its best after 24 hours. Store any unused mojo in the fridge.
4
Season the skirt steak with salt at the same time you start to make the mojo. If you plan to let the mojo meld overnight, let the skirt steak do the same with the salt by placing it uncovered on a cooling rack and into the fridge.
5
Shake or stir the mojo really well. Ladle the mojo over the skirt steak, making sure to get lots of peppers, garlic, and sour juice into the mix. Let the steak marinate no more than an hour. If you marinate them for too long, you wind up hiding the beef flavor behind the marinade flavors; the whole idea of this steak is to let the marinade be just strong enough to be a mystery.
6
While the steak is marinating, heat a skillet over high heat. Add a splash of oil to the hot pan and then the red onions. Quickly sear the onions, trying not to let them soften a whole lot. Remove the onions to a bowl and let them cool before stirring in the parsley.
7
Heat a large heavy-bottomed skilled over medium-high to high heat. Once the pan is very hot, pour a few glugs of oil into the pan. It should be enough to generously coat the bottom.
8
Drain the steaks of the marinade and pick off any stuck-on garlic and peppers.
9
Add the butter to the pan and swirl it into the oil. Gently lay the steaks into the saute pan, being careful not to splash hot oil. Sear the steaks. Cook each side of the skirt steak until deeply caramelized.
10
Place the skirt steak onto a platter and shower them with the red onion and parsley mixture. Serve immediately with lime on the side for each diner to squeeze over their steak.

1369

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the classic sour orange mojo, 6 garlic cloves, peeled and chopped, 1 Scotch bonnet chile, stemmed, seeded and minced, 1 to 2 teaspoons cumin seeds, toasted, and more.

Yes, Cuban-Style Skirt Steak With Classic Sour Orange Mojo falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cuban-Style Skirt Steak With Classic Sour Orange Mojo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions