Description
Enjoy tender Cuban Mojo Marinated Beef, infused with zesty citrus, garlic, and spices. A flavorful main dish perfect for any occasion.
Ingredients
Scale
- 2 pounds beef flank steak
- 1 cup fresh orange juice
- 1/2 cup fresh lime juice
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/4 cup olive oil
- 1 tablespoon soy sauce
- 1/2 teaspoon red pepper flakes (optional, for heat)
Instructions
- In a large mixing bowl, combine 1 cup of fresh orange juice and 1/2 cup of fresh lime juice. Add 4 cloves of minced garlic, 1 tablespoon of ground cumin, 1 tablespoon of dried oregano, 1 teaspoon of black pepper, 1 teaspoon of salt, and 1/4 cup of olive oil. Whisk together until well combined.
- Add 2 pounds of beef flank steak to the marinade, ensuring that the meat is evenly coated. If desired, sprinkle in 1/2 teaspoon of red pepper flakes for a hint of heat.
- Cover the bowl with plastic wrap or transfer the mixture to a resealable plastic bag. Allow the beef to marinate in the refrigerator for at least 4 hours or, preferably, overnight for maximum flavor infusion.
- Once marinated, preheat your grill to medium-high heat (about 400°F). If you’re opting for roasting, preheat your oven to 375°F.
- Remove the beef from the marinade and let excess marinade drip off. Discard the leftover marinade.
- For grilling, place the beef flank steak directly on the grill grates and cook for about 6-7 minutes on each side for medium-rare doneness, or until the internal temperature reaches 130°F. For roasting, place the steak on a baking sheet and roast in the oven for about 20-25 minutes, flipping halfway.
- Remove the beef from the grill or oven and let it rest for 10 minutes before slicing against the grain.