Grilling Mojo-Marinated Flank Steak with Grilled Onions: A Flavorful Cuban Feast
Citrus-infused marinade and charred sweetness elevate every bite to irresistible summer perfection.
Grilling Mojo-Marinated Flank Steak with Grilled Onions
Cuban cuisine comes alive with mojo-marinated flank steak and charred sweet onions. This vibrant grill recipe relies on a classic mojo—an aromatic citrus and herb marinade—that infuses every bite with layers of flavor, transforming humble cuts of beef into a feast worthy of any summer gathering.
Why Mojo-Marinated Flank Steak?
Mojo is a signature Cuban marinade whose tangy complexity derives from the use of citrus juices, garlic, and spices. Flank steak, known for its rustic texture and beefy richness, absorbs these flavors deeply during a quick marination period. Paired with grilled onions that turn sweet and silky over fire, it creates a dish that is equal parts bold, juicy, and aromatic.
- Dynamic citrus flavor from sour orange (or substitutes) offers brightness.
- Garlic and spices provide complexity and depth.
- Flank steak delivers satisfying chew and savor.
- Grilled onions offer sweetness and mellow acidity.
Key Ingredients
| Ingredient | Role in Recipe | Substitutions |
|---|---|---|
| Flank Steak | Main protein; absorbs marinade well | Skirt steak |
| Sour Orange Juice | Citrus tang and flavor balance | Mix of regular orange juice & lime juice |
| Garlic | Aromatic punch | None |
| Ground Cumin | Heady, earthy warmth | None |
| Oregano | Herbal depth | Marjoram, thyme |
| Olive Oil | Enhances marinade, protects meat surface | Vegetable oil |
| Salt | Seasoning and flavor enhancer | None |
| Black Pepper | Spicy edge | None |
| Sweet Onions | Grilled topping; natural sweetness | Red onions, white onions |
Cuban Mojo: The Marinade Magic
Mojo features pungent garlic, ground cumin, dried oregano, olive oil, citrus juice, salt, and pepper. Sour orange juice gives classic Cuban mojo its tart profile, but in regions where it’s unavailable, a blend of orange and lime juices delivers a similar result.
The concentrated acidity of the marinade helps to tenderize flank steak, while olive oil acts as a carrier for the aromatics. The herbs and spices not only add flavor but permeate the beef for delicious results after a relatively short marination period.
- Marinate for at least 1 hour for noticeable flavor and tenderness.
- Longer marination (up to 4 hours) intensifies both citrus notes and herbal complexity.
- Always marinate in the refrigerator for food safety.
Mojo Marinade Preparation Steps
- Mince garlic finely and combine with dried oregano and ground cumin in a bowl.
- Add salt and freshly cracked black pepper.
- Blend in olive oil, sour orange (or substitute), stirring until emulsified.
- Pour over flank steak, ensuring even coverage.
- Seal in a zip-top bag or covered glass dish and refrigerate for at least 1 hour.
Grilling Flank Steak: Step-by-Step Guide
Grilling brings out the natural savor of the beef and caramelizes the sugars in the marinade. High heat is crucial to properly char both the flank steak and onions, yielding smoky edges and juicy interiors.
- Use a medium-hot grill for best results; gas or charcoal both work well.
- Pat the steak dry before grilling for optimal browning.
- Grill onions alongside for a complete flavor experience.
Grilling Instructions
- Preheat the grill to medium-high.
- Oil grill grates to prevent sticking.
- Remove steak from marinade, shake off excess, and pat gently dry.
- Grill steak 4-5 minutes per side, flipping once for decent grill marks.
- Place sliced onions on grill; cook until tender and lightly charred.
- Check internal temperature; medium-rare is 130-135°F (54-57°C), but flank steak can go a bit higher if preferred.
- Rest steak at least 5 minutes before slicing against the grain.
What others are reading
Pro Tips for Perfect Mojo-Marinated Steak
- Substitute cuts: Skirt steak is a strong alternative with similar marinating and grilling behavior.
- Sour orange shortcut: Mix regular orange juice with lime juice for authentic flavor, using about two parts orange to one part lime.
- Slice onions thickly to prevent burning and allow for beautiful grill marks.
- Use direct heat for steak and indirect for onions if grill space allows; offsets burning risk for vegetables.
- Cut steak across the grain—this shortens the muscle fibers for maximum tenderness.
- Resting meat is vital. Don’t skip the 5-minute rest; juices redistribute, maximizing succulence.
Serving Suggestions
This Cuban-inspired steak dish can be enjoyed simply sliced and topped with grilled onions, but its versatility shines in various serving styles:
- Serve with rice and black beans—a classic Cuban pairing.
- Toss in fresh cilantro or parsley for added brightness.
- Wrap slices in warm tortillas for steak tacos with Cuban flair.
- Garnish with lime wedges for extra acidity.
Nutritional Benefits
Flank steak is relatively lean, supplying high-quality protein and iron. The marinade and onions add antioxidants and vitamins, while the limited use of oil keeps fat moderate. Substituting skirt steak or using less oil can make the dish even lighter.
| Component | Benefits |
|---|---|
| Flank Steak | High in protein, iron, B vitamins |
| Onions | Vitamin C, antioxidants; low calorie |
| Citrus Juice | Vitamin C, aids absorption of iron |
| Olive Oil | Heart-healthy fats, polyphenols |
Common Questions About Mojo-Marinated Flank Steak
What is the best substitute for sour orange juice?
The ideal substitute is a mix of regular orange juice plus lime juice. Combine two parts orange juice to one part lime juice to approximate sour orange’s tart yet sweet taste.
Can I use another steak cut?
Skirt steak works especially well, with marinating and grilling instructions nearly identical. Other lean cuts (such as flat iron) can also substitute, though marinating times may vary.
How long should I marinate the steak?
At least 1 hour delivers noticeable flavor and tenderizing. Up to 4 hours provides maximal citrus and herbal penetration, though overnight marination is not recommended due to the steak’s lean nature.
How do I know when the steak is ready?
- For medium-rare, internal temperature should read 130-135°F (54-57°C).
- Sear each side and let the steak rest for juiciest results.
Can I cook this steak indoors?
Yes—use a grill pan or cast iron skillet over medium-high heat. Ventilate well, as the marinade may create aromatic smoke.
Cuban Mojo Steak: Expert Cooking Secrets
- Pound the steak gently if thickness is uneven; this aids even cooking and marination.
- Don’t skip the dry pat: Removing marinade before grilling (patting the steak dry) ensures a perfect, caramelized crust.
- Slice thin across the grain after resting for best texture—flank and skirt steak are chewy if cut with the grain.
- Rest onions on a cooler grill zone while finishing the steak to avoid burning; transfer to indirect heat as needed.
The History and Cultural Significance of Mojo
Mojo has origins across the Caribbean and Latin America, but Cuban cuisine embraces its citrus-herb style in a wide range of dishes. Traditionally, it’s paired with pork, chicken, seafood, and, as in this recipe, beef cuts suitable for grilling. Its use exemplifies Cuban cooking’s balance between bold spice and bright acidity.
Pairings and Easily Customizable Sides
Complement your steak with classic sides or creative upgrades. Try:
- Black beans and rice (Moros y Cristianos): for earthy richness and satisfying carbohydrates.
- Grilled peppers and tomatoes for color and sweetness.
- Fresh salad with avocado and citrus vinaigrette to echo the marinade’s brightness.
- Yucca fries or tostones for authentic Cuban crunch.
Frequently Asked Questions (FAQs)
Q: Can I prepare the marinade ahead of time?
A: Yes, you can mix the marinade up to a day ahead and refrigerate. Marinate the steak no more than 4 hours prior to cooking for best results.
Q: How do I prevent steak from being tough?
A: Slice the steak against the grain, rest sufficiently, and do not overcook. Proper marination and quick, high-heat grilling further reduce toughness.
Q: Is mojo marinade spicy?
A: Mojo is flavorful but typically not spicy; cumin and garlic add warmth rather than heat. Add chili flakes for spice if desired.
Q: Can I use bottled sour orange juice?
A: Bottled sour orange juice is suitable, though fresh juice offers brighter, fresher flavor.
Q: What is the best way to grill onions?
A: Grill thick slices over medium-high heat, turning once for caramelization and tenderness without burning.
Conclusion: Celebrate Summer with Cuban Flavors
Mojo-marinated flank steak with grilled onions is an accessible recipe that delivers unbeatable flavor, textural contrast, and cultural authenticity. Fire up the grill, mix up a batch of mojo, and enjoy a Cuban feast that will transport your guests straight to the tropics.
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