Recipes Cuisine Latin American Caribbean Chef John's Grilled Mojo Beef 4.8 (100) 78 Reviews 13 Photos This Cuban-inspired mojo marinade would work great as an all-purpose marinade for just about anything destined for the grill, but skirt steak is my top choice. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on June 15, 2023 Save Rate Print Share Add Photo 13 13 13 13 Prep Time: 10 mins Cook Time: 8 mins Additional Time: 2 hrs Total Time: 2 hrs 18 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 pounds beef skirt steak 1 large navel orange, juiced 3 limes, juiced ¼ cup olive oil, plus more for drizzling 6 cloves garlic, finely minced 1 tablespoon kosher salt 1 ½ teaspoons ground cumin 1 teaspoon freshly ground black pepper ½ teaspoon dried oregano ½ teaspoon cayenne pepper ½ onion, thinly sliced ½ cup fresh chopped cilantro 1 teaspoon coarse salt for finishing Lime wedges for serving Directions Cut skirt steaks into about 3 or 4 smaller pieces so it's easier to fit them into marinade dish. Whisk orange juice, lime juice, olive oil, garlic, salt, cumin, pepper, oregano, and cayenne pepper together in a large bowl. Place skirt steak pieces, 1 at a time, into the marinade to thoroughly coat them. Add sliced onions and toss with the meat. Transfer mixture and marinade to a resealable plastic bag. Squeeze out air, seal bag, and place on a dish. Refrigerate 2 to 3 hours. Transfer pieces of meat onto paper towel-lined rimmed sheet pan to drain for a couple of minutes. Cook over hot coals. Grill first side 3 to 4 minutes. Turn and grill second side until internal temperature is about 125 degrees F (53 degrees C). Look for a shiny glossy surface indicating the meat juice is coming to the surface; this indicates the meat is just about done. Transfer to a plate and allow meat to rest a few minutes. Slice into 1/2-inch slices and arrange on a serving plate. Spoon accumulated juices over the meat. Drizzle with olive oil and sprinkle with coarse salt and chopped cilantro. Serve with lime wedges. Chef John I Made It Print 187 home cooks made it! Nutrition Facts (per serving) 382 Calories 23g Fat 16g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 382 % Daily Value * Total Fat 23g 30% Saturated Fat 6g 29% Cholesterol 51mg 17% Sodium 2117mg 92% Total Carbohydrate 16g 6% Dietary Fiber 4g 13% Total Sugars 7g Protein 29g 58% Vitamin C 45mg 50% Calcium 85mg 7% Iron 3mg 18% Potassium 576mg 12% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.