The sweet pungent flavor of garlic, the spiciness of a serano chili, the clean fresh flavors of lemon, lime and orange, along with a handful of cilantro all taking a quick whirl in the blender to create a wonderful mix of clean fresh flavors to marinate steak for tacos. It really doesn’t get easier than that to turn a simple piece of meat into a deliciously marvelous meal.
If skirt steak is not available, flank would be a great alternative. Another alternative would be to marinate a pork shoulder and roast it slow and low for a pulled pork option (maybe that’s another blog post).
This marinade is more sweet than tangy. When I made the Carnes Asadas it had more of a tangy flavor due to the amount of lime juice that was used. This time I had plenty of limes but discovered that I had quite a few oranges that needed to be used up, as well as a lemon sitting in my fridge that I had removed the zest from for a previous meal and needed to use the juice. So I took a chance and tweaked the recipe according to what I needed to use up in my fridge.
My husband liked this version better. It still had a nice tang to it but with a more balanced flavor than the traditional version. So take a look at both recipes and decide which mojo marinade would please your palate.
MOJO MARINATED SKIRT STEAK
2 pounds skirt or flank steak
3 cloves garlic
1 large serano chili, cut into 3 pieces
1 lime, juiced
1 lemon, juiced
2 oranges, juiced
½ bunch cilantro
½ tsp. kosher salt
¼ tsp. black pepper
¼ cup oil
Place garlic and serrano at the bottom of the blender so it will be close to the blade. Add the lime, lemon and orange juice (which will be about 1 cup of juice), cilantro, salt and pepper.
Turn on blender and let blend until all ingredients are chopped up and you have a bright green liquid.
Keep the blender going and pour oil through the feeder and blend to mix.
Place meat in a large zip top bag and pour marinade over meat. Let marinate in the refrigerated for at least an hour or overnight.
Cook on an open bbq for about 5 - 8 minutes per side, depending on how thick it is. Let rest for 10 minutes and slice against the grain into thin strips and serve with warm corn or flour tortillas, sour cream, shredded lettuce and salsa.