Chef John's Grilled Mojo Beef

Name: Chef John's Grilled Mojo Beef
Total time: 138
Yield: 4
Ingredients: 2 pounds beef skirt steak; 1 large navel orange, juiced; 3 limes, juiced; 0.25 cup olive oil, plus more for drizzling; 6 cloves garlic, finely minced; 1 tablespoon kosher salt; 1.5 teaspoons ground cumin; 1 teaspoon freshly ground black pepper; 0.5 teaspoon dried oregano; 0.5 teaspoon cayenne pepper; 0.5 onion, thinly sliced; 0.5 cup fresh chopped cilantro; 1 teaspoon coarse salt for finishing; Lime wedges for serving

Recipe by John Mitzewich from allrecipes.com

Dinner 2 Hr. 18 Mins.

Ingredients

4 servings

•

2 pounds beef skirt steak
•

1 large navel orange, juiced
•

3 limes, juiced
•

0.25 cup olive oil, plus more for drizzling
•

6 cloves garlic, finely minced
•

1 tablespoon kosher salt
•

1.5 teaspoons ground cumin

•

1 teaspoon freshly ground black pepper
•

0.5 teaspoon dried oregano
•

0.5 teaspoon cayenne pepper
•

0.5 onion, thinly sliced
•

0.5 cup fresh chopped cilantro
•

1 teaspoon coarse salt for finishing
•

Lime wedges for serving

Instructions

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.