Cuban Mojo Steak is a grilled steak dish that’s easy and versatile. Use store-bought or homemade mojo sauce to give juicy grilled skirt steak a mouthwatering flavor, and serve with any sides that you like!
Tender, Juicy Mojo Steak!
Steak might just be the perfect meal. Even if I don’t feel particularly in the mood for grilled steak, it’s basically irresistible once it’s cooked and ready to serve. Sometimes I cook a whole steak and serve it with classic side dishes, but other times I like to do things differently and make sliced steak. These are wonderful added to a salad or served on a bed of seasoned rice.
To make this steak extra succulent, we’ll be marinating it in citrusy, garlicky mojo marinade. Cuban mojo marinade is tangy, savory, and can be a little spicy if you want to add cayenne or other spicy ingredients. It goes perfectly with any grilled meat. If you haven’t ever tried it before, you owe it to yourself to make this satisfying dinner.
The Ingredients You’ll Need
For this recipe, you only need two ingredients: skirt steak and Cuban mojo marinade. Of course, you can use a store-bought marinade, but it’s really easy to make it from scratch too. You can check out my Cuban Mojo Marinade recipe if you’d like to make your own!
What Can You Substitute for Skirt Steak?
Flank steak is a good choice if you need a substitute. These cuts are very similar, and can be cooked the same way. Just remember to use a meat mallet or the bottom of a heavy saucepan to pound flank steak a little thinner, since it’s usually a bit thicker than skirt steak.
How to Make Cuban Mojo Steak
Making this recipe is easy to do. During “grilling season,” you’ll want to make it every week! The Cuban mojo marinade really puts it over the top.
- Cut and Marinate the Steak. Cut your skirt steaks into strips, slicing across the grain to make the steak more tender. Stir all of the marinade ingredients together, or shake them up in a large jar. Combine the skirt steak and about ⅓ of the marinade in a baking dish or a large zip-top bag, and refrigerate for 2 – 3 hours or overnight. (Store the rest of the marinade for up to a week in the fridge, or 3 months in the freezer.)
- Drain the Steak Slices. Once you’re done marinating the steak, place the pieces on a paper-towel-lined platter or rimmed sheet pan. Let them drain for a couple of minutes.
- Grill. Heat your grill to medium-high heat. Carefully place the steak pieces on the grill, and let them cook for 3 – 4 minutes. Turn the steak, and grill on the other side for several more minutes or until the steak reaches an internal temperature of 125°F.
- Rest the Steak. Transfer the steak to a plate and allow the meat to rest for a few minutes. It will be juicy; spoon the juices over the meat.
- Enjoy! Drizzle the steak slices with olive oil and sprinkle them with coarse salt and chopped cilantro. Serve with lime wedges.
Why Is My Skirt Steak Always Tough?
Skirt steak can be tough for a lot of reasons. Overcooking is a common issue, of course, or maybe it was an especially tough cut that needed a long marinade. But by far the easiest way to ensure a tender steak is to slice it across the grain, very thinly.
To cut the steak across the grain, take a good look at it: you’ll see that it seems to almost have stripes of meat and stripes of fat, running in the same direction. Cut across the stripes, and make thin slices. That way, you will turn all of those long, stringy pieces into short, easy-to-eat pieces.
Some recipes call for slicing the steak once it’s grilled, but I like to slice mine before adding it to the marinade – that way the marinade can soak in even more!
Tips for Success
For the most tender, flavorful steak, it definitely helps to have a few helpful tips and tricks up your sleeve. These are my favorite tips for great skirt steak on the grill.
- Skirt Steak Marinade: While I adore the Cuban mojo marinade in this recipe, you can switch things up if you like! Any tangy, flavorful marinade that you like can be substituted.
- High Heat: Grilling at a high heat helps the meat stay juicy and tender. Lower heat means that the steak will take longer to cook, which is a problem for a tough steak like this. High heat and thin slices, that’s the way!
- Don’t Cook Skirt Steak Well Done: Some people love well-done steak, but when it comes to skirt steak, definitely stop cooking once it’s medium or so. Overcooking it will cause skirt steak to lose its moisture and become dry and chewy!
- Want to use chicken? You can do that too! Check out this mojo chicken recipe if you want to use chicken instead of steak.
Side Dishes to Try
What can you serve with Cuban mojo skirt steak? Any of your favorite side dishes will work here, basically. These are a few that we love:
- Brussels Sprouts: Maybe I’m biased, but in my book, you can’t go wrong with Brussels sprouts. There are so many tasty ways to make them, too! Try this easy Sauteed Brussels Sprouts recipe for a simple prep that’ll make your mouth water.
- Beet Salad: You guys know I love beets! This Goat Cheese Roasted Beet Salad is a wonderful combination of different textures, colors, and tastes. It’s beautiful alongside grilled steak, too.
- Grilled Veggies: As long as you’re grilling, try grilling up this Grilled Vegetable Plate. The fresh, fragrant flavors of the vegetables speak for themselves in this simple dish.
How to Store and Reheat Leftover Steak
Leftover Cuban mojo steak can be stored in your refrigerator for 3 – 4 days. Place it, along with any sauce, in an airtight container. This is the best way to keep the skirt steak fresh and moist.
It’s important to reheat steak gently and only until it’s warmed up. I like to do this in a covered skillet over medium-low heat. Once the meat is heated through, take it off of the heat – you don’t want it to get overdone or tough.
Can I Freeze This?
Sure can! Cool the steak down first to prevent freezer burn, and then place it in a freezer bag. Press out as much air as possible while sealing the bag, and freeze the steak for up to 3 months. Defrost it in your fridge before you reheat it.
Cuban Mojo Steak
Ingredients
- 2 pounds beef skirt steak
- 1/3 recipe mojo marinade [LINK]
Instructions
- Cut skirt steaks into strips.
- Make the marinade by adding all ingredients to a large jar and shaking to blend evenly.
- Add cut skirt steak and ⅓ of marinade into a baking dish or a resealable plastic bag. Squeeze out air, seal bag, and place on a dish. Refrigerate 2 to 3 hours or overnight..
- Transfer pieces of meat onto a paper towel-lined rimmed sheet pan to drain for a couple of minutes.
- Heat grill to medium high heat. Add steak and grill for 3-4 minutes. Flip and grill the other side for an additional 3-4 minutes or until the steak is 125°F.
- Transfer to a plate and allow the meat to rest a few minutes.
- Spoon accumulated juices over the meat. Drizzle with olive oil and sprinkle with coarse salt and chopped cilantro. Serve with lime wedges.
Notes
- Storing: Leftover Cuban mojo steak can be stored in your refrigerator for 3 – 4 days. Place it, along with any sauce, in an airtight container. This is the best way to keep the skirt steak fresh and moist.
- ReheatingIt’s important to reheat steak gently and only until it’s warmed up. I like to do this in a covered skillet over medium-low heat. Once the meat is heated through, take it off of the heat – you don’t want it to get overdone or tough.
- Skirt Steak Marinade: While I adore the Cuban mojo marinade in this recipe, you can switch things up if you like! Any tangy, flavorful marinade that you like can be substituted.
- High Heat: Grilling at a high heat helps the meat stay juicy and tender. Lower heat means that the steak will take longer to cook, which is a problem for a tough steak like this. High heat and thin slices, that’s the way!
- Don’t Cook Skirt Steak Well Done: Some people love well-done steak, but when it comes to skirt steak, definitely stop cooking once it’s medium or so. Overcooking it will cause skirt steak to lose its moisture and become dry and chewy!
