ingredients

  • 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
  • cup olive oil
  • ½ cup onion
  • 2 dash red pepper flakes
  • salt and pepper to taste

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!

Categories

Web

MacGourmet downloadCuban skirt steak (Churrasco). To import, drag image to your MacGourmet recipe box.

source

3 Guys from Miami

servings/yield

6 servings