Ingredients with Measurements:
- 4 (6 oz) sirloin steaks
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 1/4 cup chopped fresh cilantro
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
Special Equipment Needed:
- Large resealable plastic bag
- Grill or grill pan
Step-by-Step Instructions:
1. In a large resealable plastic bag, combine the orange juice, lime juice, olive oil, cilantro, garlic, cumin, oregano, salt, and black pepper.
2. Add the steaks to the bag and seal it, making sure to remove as much air as possible. Massage the bag to evenly coat the steaks with the marinade.
3. Refrigerate the bag for at least 2 hours or up to 24 hours, turning the bag occasionally to ensure the steaks are evenly marinated.
4. Preheat the grill or grill pan over medium-high heat.
5. Remove the steaks from the marinade and discard the excess marinade.
6. Grill the steaks for 4-5 minutes per side for medium-rare, or until desired doneness is reached.
7. Let the steaks rest for 5 minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Marinating time: 2-24 hours
Cooking time: 10-12 minutes
Temperature:
Grill or grill pan over medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 16g
Protein: 28g
Carbohydrates: 5g
Fiber: 0g
Sugar: 3g
Sodium: 330mg
Substitutions for ingredients:
- Sirloin steak can be substituted with flank steak or skirt steak.
- Fresh orange juice can be substituted with bottled orange juice.
- Fresh lime juice can be substituted with bottled lime juice.
- Olive oil can be substituted with vegetable oil or canola oil.
- Fresh cilantro can be substituted with dried cilantro.
- Garlic cloves can be substituted with garlic powder.
- Ground cumin can be substituted with chili powder.
- Dried oregano can be substituted with Italian seasoning.
Variations:
- Add sliced onions and bell peppers to the marinade for a fajita-style steak.
- Substitute the steak with chicken or shrimp.
- Use the marinade as a dressing for a salad.
Tips and Tricks:
- Make sure to remove as much air as possible from the plastic bag to ensure the steaks are evenly coated with the marinade.
- Let the steaks rest for 5 minutes before slicing to allow the juices to redistribute and keep the meat tender.
- Use a meat thermometer to ensure the steaks are cooked to the desired temperature.
Storage Instructions:
Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the steak in a skillet over medium heat until warmed through.
Presentation Ideas:
Serve the sliced steak on a platter with a sprinkle of fresh cilantro and lime wedges.
Garnishes:
Fresh cilantro and lime wedges
Pairings:
- Rice and beans
- Grilled vegetables
- Roasted potatoes
Suggested Side Dishes:
- Grilled corn on the cob
- Caesar salad
- Garlic bread
Troubleshooting Advice:
- If the steak is sticking to the grill or grill pan, make sure it is well-oiled before adding the steaks.
- If the steak is overcooked, reduce the cooking time or lower the heat.
Food Safety Advice:
- Make sure to marinate the steaks in the refrigerator to prevent bacteria growth.
- Use a meat thermometer to ensure the steak is cooked to a safe temperature of 145°F for medium-rare.
Food History:
Mojo marinade is a traditional Cuban marinade made with citrus juices, garlic, and spices.
Flavor Profiles:
The Mojo marinade gives the steak a tangy, citrusy flavor with a hint of garlic and spices.
Serving Suggestions:
Serve the steak with a side of rice and beans and a cold beer for a traditional Cuban meal.
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Region: Cuban