Mojo Criollo, Citrus Garlic Marinade Recipe- +3 Prize Points

by Sep 3, 2021Recipes, Thomas George, Jr. DNP, CRNP, FNP-C

Flank steak has a rich beefy flavor even though it is lean and doesn’t have marbling like more expensive cuts of beef.  Try this simple marinade to make this more affordable cut of beef tender as it soaks up notes of lime, orange, and cumin! The acid from the citrus chemically breaks down the tough muscle fibers to produce a tender steak, but don’t leave it in the marinade for more than a few hours! You want the perfect combination of flavor and tenderness for a pleasing experience.

Recipe Card

  • Facebook
  • Twitter
  • Pinterest
  • Print Friendly
pinit
  • Facebook
  • Twitter
  • Pinterest
  • Print Friendly

Citrus Garlic Marinade (Mojo Criollo) for Flank Steak shared by Thomas George

Difficulty: Beginner

Ingredients

Instructions

  1. Whisk citrus juices, salt, and oil together in a bowl until well emulsified. (May also use blender). Add additional ingredients and adjust for taste and heat. It should be slightly salty.

  2. Place flank steak in a one gallon plastic bag or large bowl, add enough marinade to cover all surfaces and refrigerate for at least 2 hours (but no longer than 12). Refrigerate any unused marinade.

  3. Cooking the flank steak: Remove meat from marinade, dry with paper towels, and let meat come to room temperature (approximately 45-60 minutes). If grilling, preheat your grill to medium-high heat about 20 minutes prior to cooking.

  4. Season meat with salt and pepper. If using a cast iron skillet, preheat over medium high heat, add 1-2 tablespoons avocado oil (or similar oil with a high smoke point), and make sure all interior surfaces of the skillet are well coated. Once the oil starts shimmering (and not smoking), add flank steak to pan, flat side down. Cook for 3-5 minutes until nicely browned, then flip steak and cook for another 3-5 minutes. Reduce heat to medium, flip steak again, and continue cooking until internal temperature reaches 125-130 F (medium rare to medium). Remove from pan to cutting board, cover with aluminum foil and allow to rest.

  5. Remaining marinade can be added to hot skillet and used to sauté sliced onions and peppers.

  6. After the meat has rested, use a sharp knife to make thin slices ACROSS (perpendicular to) the grain of the meat. Serve upon a salad or fresh tortillas, accompanied by pico de gallo, pickled onions, and fresh cilantro.

1 Comment

  1. Deb Swiger

    I may have to try this. Sounds delicious!

    Reply

Submit a Comment

Your email address will not be published.

You Might Also Like:

GC Finishers! – +3 Prize Points

GC Finishers! – +3 Prize Points

Congratulations to the Go Garrett County Team on completing the Appalachian Trail Virtual Challenge! This was Go Garrett County's first virtual challenge to help people CRUSH their fitness goals. Walking, cycling, or running (any distance-based exercise) got our team...

Caprese Salad Made @ Backbone Food Farm – +3 Prize Points

Caprese Salad Made @ Backbone Food Farm – +3 Prize Points

Thomas George, Jr. DNP, CRNP, FNP-C is serving up delicious dishes from fresh, local ingredients found at Backbone Food Farm! This particular salad is a personal family favorite that is easy to prepare and delivers satisfying flavors. Make yours today before our...

Pin It on Pinterest

Skip to content