Grilled Mojo Beef Recipe

Olive oil: Provides a rich base for the marinade, helping to infuse the beef with flavor and keep it moist during grilling.

Orange juice: Adds a sweet and tangy element to the marinade, balancing the savory spices.

Lime juice: Enhances the marinade with a bright, zesty flavor that complements the beef.

Garlic: Infuses the marinade with a robust, aromatic taste that pairs well with the citrus and spices.

Ground cumin: Adds a warm, earthy flavor to the marinade, giving the beef a subtle depth.

Dried oregano: Contributes a hint of herbal freshness to the marinade, enhancing the overall flavor profile.

Salt: Essential for seasoning the beef and bringing out the flavors of the other ingredients.

Black pepper: Adds a touch of heat and complexity to the marinade.

Flank or skirt steak: A flavorful cut of beef that absorbs the marinade well and grills to perfection.

When preparing the mojo marinade, make sure to finely mince the garlic to ensure it evenly distributes throughout the mixture. This will help infuse the flank steak with a more consistent and robust flavor. Additionally, when grilling the steak, use a meat thermometer to check for doneness. For medium-rare, aim for an internal temperature of 130-135°F. Letting the steak rest after grilling allows the juices to redistribute, resulting in a more tender and flavorful bite.

• olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and a neutral flavor that works well in marinades.

• freshly squeezed orange juice - Substitute with pineapple juice: Pineapple juice provides a similar acidity and sweetness, enhancing the marinade's flavor.

• freshly squeezed lime juice - Substitute with lemon juice: Lemon juice offers a comparable level of acidity and citrus flavor.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlicky flavor, though it is less pungent.

• ground cumin - Substitute with ground coriander: Ground coriander has a warm, citrusy flavor that can complement the other spices in the marinade.

• dried oregano - Substitute with dried thyme: Dried thyme has a similar earthy and slightly minty flavor profile.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with umami, enhancing the overall flavor of the marinade.

• freshly ground black pepper - Substitute with white pepper: White pepper provides a similar heat and peppery flavor without altering the color of the marinade.

• flank or skirt steak beef steak - Substitute with sirloin steak: Sirloin steak is tender and flavorful, making it a good alternative for grilling.

• Allow the grilled steak to cool completely before storing. This helps prevent condensation, which can lead to sogginess.
• For short-term storage, place the steak in an airtight container or wrap it tightly in aluminum foil or plastic wrap. Store it in the refrigerator for up to 3-4 days.
• If you plan to freeze the grilled mojo beef, wrap it tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Alternatively, you can place it in a resealable freezer bag, removing as much air as possible before sealing.
• Label the package with the date to keep track of its freshness. The steak can be frozen for up to 2-3 months.
• To reheat, thaw the steak in the refrigerator overnight if frozen. For best results, reheat in a preheated oven at 300°F (150°C) until warmed through, or use a skillet over medium heat to maintain its juicy texture.
• Avoid using the microwave for reheating, as it can make the steak tough and dry.
• If you have leftover mojo marinade, store it separately in an airtight container in the refrigerator for up to 1 week. It can be used as a sauce or for marinating other meats.
• When reheating, consider adding a splash of orange juice or lime juice to refresh the flavors of the mojo beef.
• Sliced grilled mojo beef can be used in various dishes like tacos, salads, or sandwiches for a quick and flavorful meal.

• Oven Method: Preheat your oven to 300°F (150°C). Place the grilled mojo beef on a baking sheet and cover it with aluminum foil to retain moisture. Heat for about 10-15 minutes or until warmed through. This method helps maintain the juiciness of the steak.

• Stovetop Method: Slice the leftover steak thinly against the grain. Heat a skillet over medium heat and add a small amount of olive oil. Once the oil is hot, add the sliced beef and sauté for 2-3 minutes, stirring occasionally, until heated through. This method is quick and keeps the beef tender.

• Microwave Method: Place the steak on a microwave-safe plate and cover it with a damp paper towel to prevent drying out. Heat on medium power in 30-second intervals, flipping the beef halfway through, until it reaches your desired temperature. Be cautious not to overheat, as this can make the steak tough.

• Sous Vide Method: If you have a sous vide machine, this is an excellent way to reheat without losing any moisture. Set the sous vide to 130°F (54°C) for medium-rare or adjust according to your preferred doneness. Place the grilled mojo beef in a vacuum-sealed bag and immerse it in the water bath for about 45 minutes to an hour. This method ensures the steak remains perfectly juicy and tender.

• Grill Method: Preheat your grill to medium heat. Wrap the leftover steak in aluminum foil to prevent it from drying out. Place the foil-wrapped beef on the grill and heat for about 5-7 minutes, flipping halfway through. This method can add a nice, slightly charred flavor to the reheated steak.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the grilled mojo beef in the air fryer basket, ensuring it's not overcrowded. Heat for about 3-5 minutes, checking halfway through to ensure it doesn't overcook. This method is quick and can give the steak a nice, crispy exterior.

• Mixing bowl: Use this to combine the olive oil, orange juice, lime juice, garlic, cumin, oregano, salt, and black pepper to make the mojo marinade.

• Whisk: This will help you thoroughly mix the marinade ingredients together.

• Resealable plastic bag: Ideal for marinating the beef steak, ensuring the marinade covers the meat evenly.

• Shallow dish: An alternative to the resealable plastic bag for marinating the steak.

• Refrigerator: Necessary for chilling the marinating steak for at least 2 hours or overnight.

• Grill: Preheat this to medium-high heat for cooking the steak.

• Tongs: Useful for flipping the steak on the grill without piercing it.

• Meat thermometer: Optional, but helpful for checking the steak's internal temperature to ensure it reaches your desired level of doneness.

• Cutting board: Place the grilled steak on this to rest before slicing.

• Sharp knife: Essential for slicing the steak against the grain after it has rested.

• Serving platter: Use this to present the sliced steak for serving.

Prepare the marinade in advance: Mix the olive oil, orange juice, lime juice, garlic, cumin, oregano, salt, and black pepper the night before to save time.

Use a resealable bag: Marinate the beef steak in a resealable plastic bag for easy cleanup and even coating.

Preheat the grill: Start preheating the grill while you remove the steak from the marinade to save time.

Slice before serving: Let the steak rest and slice it against the grain just before serving for the best texture.