A Cuban-inspired carne asada recipe. "Mojo" in this case is pronounced "mo ho", short for the Spanish word mojado, meaning wet.
- 2Lb Flank steak
- 1 Orange, juice and zest
- 1 Lime, juice and zest
- 1/4 Cup chopped cilantro
- 1/4 Cup chopped mint
- 2 Tbsp crushed garlic
- 2 Tbsp freshly chopped rosemary
- 1 Tbsp ground cumin
- Salt and Pepper
- In a medium-size, non-reactive bowl, zest a teaspoon of orange and lime, then squeeze the juice from each.
- Add the chopped herbs, garlic, and cumin, season with salt and pepper.
- Marinate the flank steak in the mixture covered until it comes to room temperature.
- Light coals and when ready, pile on one side of BBQ.
- Remove the steak from the marinade and pat dry, then remove to a platter.
- When coals are just about ready, bring the remaining marinade to a boil in a small fry pan over direct heat. Move pan so marinade simmers and stir frequently to reduce, about 5 minutes.
- Place steaks over direct heat and grill to preferred doneness.
- Slice steak and pour the reduced marinade over meat.