- 30 cloves garlic
- 2 teaspoons salt
- 1 teaspoon black peppercorns
- 1 ½ cups sour orange juice (or combine next three)
- 8 ounces orange juice
- 2 ounces lemon juice
- 2 ounces lime juice
- 1 cup onion, minced
- 2 teaspoons oregano
- 1 cup olive oil
- For Chimichurri sauce
- 1 bunch cilantro
- 8 cloves garlic
- ¼ cup vinegar
- 1 juice from whole lime
- ⅔ cup olive oil
- ½ cup onion
- 2 dash red pepper flakes
- salt and pepper to taste
ingredients
directions
1. Mojo Marinade |
2. To make the marinade: |
3. Mash garlic, salt, and peppercorns into a |
4. paste, using a mortar and pestle. Stir in sour orange juice, onion, and oregano. |
5. Let sit at room temperature for 30 minutes or longer. Whisk the garlic-orange |
6. juice mixture with the olive oil until well blended. |
7. Preparing the |
8. Meat |
9. Preparing the meat is very easy. Place the meat in a large bowl or pan. Add |
10. enough mojo marinade to cover the meat. Place a cover over the bowl or pan and |
11. place in the refrigerator a minimum of five hours, but preferably |
12. overnight. |
13. Chimichurri Sauce |
14. While your meat is marinating, make the sauce. We |
15. like to make it the easy way. Put everything except the olive oil in a blender and |
16. using the "chop" setting, click on and off until you have a thick mixture. Do not |
17. over process! This is the kind of dish you need to taste and adjust so that you |
18. get just the right flavor! So taste it! (The best way to taste it is with a piece |
19. of bread.) Whisk in the olive oil. (If you use the blender to incorporate the oil, |
20. the oil and liquids will emulsify, giving your chimichurri a white, paste-like |
21. texture.) |
22. Add salt, pepper, more vinegar and lime juice as needed. The flavor |
23. should be very intense with garlic and cilantro. Don't be stingy with the salt |
24. either! |
25. Grilling the Meat |
26. Grill the marinated steaks outdoors on the barbecue. |
27. (Make sure your coals are hot and white!) You can cook them however you like your |
28. steak -- from rare to well done. However, the rarer the meat, the more tender and |
29. flavorful! |
30. Serve the meat with the chimichurri sauce -- it tastes great! |
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