Mojo (Pronounced “Mo-Hoe”) is a classic Cuban marinade that I have been seeing all over the cooking shows and magazines lately, so I decided to give it a try on my old faithful beef cut, the skirt steak. Google “Mojo Marinade” – there are MANY versions to choose from, but I knew just where to turn for an authentic jumping-off point.
The Mojo Marinade I used was adapted from this recipe. (I discovered this website when doing a Cuban-themed Birthday bash a few years ago – the recipes all come out fabulous!)
I did use half lime and half orange juice, I only used 1 Tablespoon of oil, which was Canola, not Olive, and I didnt cook the marinade, just mixed it in a ziplock, added , and let it sit for 24 hours in the fridge.
Then I cooked the steak just as I cooked it here, and served it with diced potatoes and green peppers sprinkled with cummin and sautéed in the skillet I used to sear the steak.
I actually had a simple piece of Salmon while The Hub enjoyed his steak – I just seasoned the fish with S&P, a little cilantro, and a squirt of lime and baked it in the oven that was preheated for the steak for between 12-15 minutes.
Easy Peesy! Both the Mojo Steak and the Salmon were delish!