Two words for you: STEAK. FAJITAS.
You know them, you love them. And this delicious mojo marinade will take your red meat to a whole new level!
Mojo: A mojo is a Cuban sauce made from citrus juice, olive oil, and citrus juice. Traditionally used on pork, it works well on chicken and red meat, as well, infusing delicious flavor into proteins!
TIP: Give your steak enough time to marinate in the mojo prior to cooking, but don’t marinate longer than 8 hours. The acids will break down the red meat fibers too much and create a mushy texture. We recommend 6 hours.
Carne Asada Mojo Marinade
(Original recipe: Tyler Florence)
1-2 lb flank steak
4 cloves garlic, minced
1 large handful fresh cilantro, finely chopped
2 limes, juiced
1 orange, juiced
2 TBSP white vinegar
1/2 cup olive oil
Salt and pepper
Combine all ingredients in a large resealable bag and shake well to combine. Add the flank steak and let marinate in the fridge for 6-8 hours (no longer than 8 hours).
Remove the steak from the fridge 30 minutes prior to cooking so it can come to room temperature. Grill the steak on an outdoor grill according to your doneness preferences. Remove from the heat and let it rest for 10 minutes before slicing into strips.
To make Carne Asada fajitas, wrap several steak strips in your choice of tortilla with your favorite fajita toppings. We recommend grilled bell peppers and onions, pico de gallo, guacamole, and crumbled Cotija cheese. Squeeze a lime wedge over them for an extra boost of tart flavor!