About a year and a half ago, I had the privilege to visit Cuba. While I didn’t get to do everything I wanted to because it was school related, I did get to try A LOT of the food. The flavors in Cuba are out of this world.
While we were there, we stayed with a really great family that owned a restaurant next door. They fed us the first night we were there, and served a skirt steak very similar to this recipe. It was smothered in citrus, garlicky marinade and I couldn’t get enough of it. I knew that once I got back to the states, I had to try and recreate it. Traditionally, this is called mojo. We served it with tortillas and rice to help fill us up a little better.
We overcooked ours, so these pictures show a medium cook. Skirt steak tastes best medium rare!
After a bit of research and multiple attempts, I think we finally nailed it. The recipe takes a little time because you need to marinate the meat, but this cut of meat is perfect for marinating. It soaks in the flavor so well and you’re going to love the outcome.
Let’s get started!
Cuban Skirt Steak
This Cuban skirt steak is full of yummy, citrus flavor!
- 1/2 cup olive oil divided in half
- 1/2 cup fresh orange juice
- 1/3 cup fresh lime juice
- 1/3 cup fresh lemon juice
- 1 lb skirt steak
- 1 tsp dried oregano
- 1 tsp cumin
- 1 tsp minced garlic
- salt and pepper
- 1 tbsp dried parsley
In a large bowl, combine all ingredients half of the olive oil, garlic, cumin, oregano, parsley, lemon, lime, and orange juice. Mix well. If you have a food processor, you can use that as well.
Put half of the mixture in a ziplock baggy with the steak, and cover the other half and put aside in the fridge. Let the steak marinate in the refrigerator for a couple of hours.
Take the steak out and heat a large skillet over high heat with the olive oil. Pan sear steak three minutes on each side, or until medium rare.
Let sit for 5-10 minutes and cut the steak against the grain.
Serve with extra marinade and enjoy!