My oldest daughter inspires this zesty citrus-based recipe for a Cuban Style Grilled Flank Steak. We call it a MOJO meal because of its magical charm in our family history. A flank steak was the first “adult” meat she ever ate as a young child. She devoured flank steak and lovingly mispronounced it as “flying steak.” Back then, I marinated the steak in soy sauce and still use that nickname and the easy marinade.
Cuban Style Grilled Flank Steak
Fast forward a bit when she is in her twenties. On a New York City trip to visit her in Chimichurri Sauce. All the music, atmosphere, and spicy food were unforgettable. A few years later, she went on a first date to this restaurant with a man who later asked for her hand in marriage. They even served mojitos at their wedding reception in the Caribbean. In other words, the mojo or magic continues with this Cuban fare.we ate at an excellent Cuban restaurant near her East Village apartment. This location is where I had my first experience with Cuban food, namely mojitos and Steak with
Cuban Mojo Sauce – Citrus Marinade
We can’t get the recipe from the restaurant because it closed after Hurricane Sandy. We created a marinade that flavors and tenderizes the flank steak using the juice of limes, oranges, and the zest of both. It’s a zesty marinade that also gets used as a sauce to pour over the meat and creates a magical flavor that brings mojo to everyone.
Caribbean-Inspired Side Dishes
Grilling Indoors? Use a Cast-Iron Skillet or Grill Pan.
For great results in the winter, rainy days, or when you’ve discovered too late, for instance, that the propane is running on fumes, you can use a cast-iron skillet or grill pan. See the recipe below.
What to do with Leftover Flank Steak?
Marinate flank steak in a silicone Stacher Bag or zip- lock bag.
Cook on outdoor grill until internal temperature reads 135º - 140º with a meat thermometer.
Thinly slice flank steak on an angle that is opposite to the meat grain.