Go Back
Overhead shot of Cuban mojo steak on a wooden board with avocado halves, limes, and cilantro.
Print Recipe

Cuban Mojo Steak

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!
Cook Time10 minutes
Marinating Time3 hours
Total Time3 hours 10 minutes
Course: Dinner, Lunch
Cuisine: Cuban
Keyword: cuban mojo sauce, grilled steak, skirt steak
Servings: 4
Author: Amy

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!