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‘Mo J’ Marinated & Grilled Flank Steak

photo: Scott Phillips

Servings: 4-6

Toss a few red onions on the grill to serve with this dish; a salad of tomatoes and cucumbers rounds out the meal nicely. My family loves this versatile mojo on chicken as well as on flank steak. For this recipe, half of the “Mo J” mojo is used to marinate the steak; the other half is drizzled on as a sauce.


For the mojo:

  • 12 cloves garlic (or 4 Tbs. minced garlic)
  • 2 habaneros or other spicy chiles, cored, seeded, and minced (wear rubber gloves)
  • 1 tsp. kosher salt
  • 4 tsp. whole cumin seeds, toasted
  • 1 cup olive oil
  • 2/3 cup sour orange juice (or 1/3 cup fresh lime juice plus 1/3 cup fresh orange juice)
  • 1-1/2 Tbs. sherry vinegar
  • Salt and freshly ground black pepper to taste

For the steak:

  • 1-1/2 lb. flank steak
  • 1 or 2 large Bermuda onions, thickly sliced and brushed with olive oil (optional)
  • Salt and freshly ground black pepper to taste

Nutritional Information

  • Calories (kcal) : 440
  • Fat Calories (kcal): 330
  • Fat (g): 36
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 25
  • Cholesterol (mg): 60
  • Sodium (mg): 660
  • Carbohydrates (g): 5
  • Fiber (g): 1
  • Protein (g): 24


To make the mojo:

  • Mash the raw garlic,chiles, salt, and cumin together in a mortar and pestle until fairly smooth. (Alternatively, use a food processor, pulsing until the ingredients are finely chopped but not puréed.) Scrape the mixture into a bowl and set aside.
  • Heat the olive oil until fairly hot but not smoking, and pour it over the garlic-chile mixture (the oil should sizzle when it hits the cool ingredients), stir, and let stand 10 minutes. This will cook the garlic slightly. Whisk in the sour orange juice and vinegar. Season with salt and pepper and set aside to cool completely.
  • Put the steak in a zip-top bag or a shallow bowl and pour in 1 cup of the cooled mojo. Seal and refrigerate for at least 2 hours or overnight, turning occasionally. Refrigerate the remaining 1 cup of mojo.

To cook and serve:

  • Light a charcoal or gas grill. When the grill is very hot, remove the steak from the marinade (discard the marinade), pat dry, and season with salt and pepper; cook 5 to 7 minutes on one side and 3 to  4 minutes on the other for medium rare. Remove from the grill and let rest for 5 minutes (If you like, grill the Bermuda onions as well—you can put them on at the same time as the flank steak; grill 6 to 7 minutes per side.) Meanwhile, warm the reserved mojo over low heat. Slice the flank steak very thinly on the bias and serve with the reserved mojo and the grilled onions.


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Reviews (2 reviews)

  • SharonmStrong | 10/03/2017

    Excellent recipe - I love mixing any left over steak with the remaining sauce, it makes the best lunch or late night snack.

  • jcstokoe | 07/06/2009

    This is one of my favorite's. I have used this mojo on both flank steak and chicken it is always a crowd pleaser.

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