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Grilled Mojo Beef Recipe

Posted on 07 February 2019


  • 2 pounds beef skirt steak
  • 1 large navel orange, juiced
  • 3 limes, juiced
  • 1/4 cup olive oil, plus more for drizzling
  • 6 cloves garlic, finely minced
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1/2 onion, thinly sliced
  • 1/2 cup fresh chopped cilantro
  • 1 teaspoon coarse salt for finishing
  • Lime wedges for serving


  1. Cut skirt steaks into about 3 or 4 smaller pieces so it's easier to fit them into marinade dish.
  2. 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.
  3. Transfer mixture and marinade to a resealable plastic bag. Squeeze out air, seal bag, and place on a dish. Refrigerate 2 to 3 hours.
  4. 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.
  5. 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.

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