Grilled Mojo Beef

If you have ever been searching for a grilled steak recipe that is bold, juicy, and packed with flavor, look no further than Grilled Mojo Beef. This Cuban-inspired skirt steak dish has taken backyards, dinner tables, and food blogs by storm — and for good reason. The magic lies in the “Mojo” marinade (pronounced mo-ho), a vibrant blend of garlic, citrus, cumin, and olive oil that transforms an affordable cut of beef into a tender, flavor-packed showstopper that rivals anything you would order at a restaurant.

Whether you are an experienced grill master or a curious home cook stepping into Cuban flavors for the first time, this recipe is designed to deliver maximum results with minimum effort. The Grilled Mojo Beef recipe is approachable, forgiving, and incredibly versatile — you can serve it as an elegant plated dinner, fold it into tacos, layer it over rice and black beans, or pile it into quesadillas. Every serving bursts with that signature Caribbean flavor: bright, garlicky, earthy, and citrus-kissed. In this complete guide, we break down every step — from choosing the right steak to mastering the perfect sear — so your next cookout or weeknight dinner is an unforgettable success. Let’s fire up that grill.

Recipe at a Glance

Before we dive into the details, here is everything you need to know about this recipe at a glance:

What Is Mojo Marinade? The Secret Behind the Flavor

If you are not yet familiar with Mojo sauce, prepare to have your cooking vocabulary — and your taste buds — expanded. Mojo is a traditional Cuban marinade and sauce built on a foundation of sour orange juice, garlic, olive oil, and dried spices. It is the cornerstone of Cuban cuisine, used to marinate everything from pork to chicken to beef, and its flavor profile is unlike anything else in the culinary world.

The defining element of a true Mojo is the sour orange (naranja agria), a citrus fruit that is more tart and floral than the standard oranges found in grocery stores. It provides a unique acidity that not only infuses the meat with flavor but also works to tenderize it at a molecular level, breaking down the tough muscle fibers of the steak over time.

Because sour oranges can be difficult to source outside of Latin American markets, most home cooks — and even professional chefs — use a time-honored substitute: a combination of fresh orange juice and fresh lime juice. Together, they replicate that signature tart-sweet-floral character beautifully. When you combine this citrus base with ten cloves of aggressively minced garlic, earthy cumin, dried oregano, a hit of cayenne, and good quality olive oil, you get a marinade that is deeply complex yet wonderfully easy to put together.

Why Skirt Steak Is the Best Cut for This Recipe

Not all steaks are created equal, and when it comes to Grilled Mojo Beef, the cut matters enormously. Skirt steak is the undisputed champion for this dish, and here is why.

Skirt steak is a long, flat, and relatively thin cut taken from the diaphragm muscles of the cow. It is known for its exceptional marbling, meaning the fat runs throughout the muscle in thin ribbons rather than sitting only on the outside. This marbling does two important things: it keeps the meat moist during high-heat grilling, and it carries flavor deep into every bite.

Perhaps more importantly for this recipe, skirt steak has a loose, open grain structure. Think of it like a sponge. When you submerge it in a Mojo marinade for two to three hours, those wide muscle fibers absorb the garlic-citrus liquid far more effectively than a denser cut like ribeye or sirloin ever could. The result is a steak that is seasoned not just on the surface but throughout its entire depth.

One key tip when handling skirt steak: leave the surface fat on. This is not tough, chewy silver skin — it is tender, flavorful fat that renders down on the grill, basting the meat from the outside while the marinade works from the inside. For easier handling both in the marinade bag and on the grill, cut the long strip into three or four equally sized pieces.

Ingredients for Grilled Mojo Beef (Serves 4–6)

Here is everything you need to make the perfect Grilled Mojo Beef:

For the Steak:

• 2 lbs skirt steak, cut into 3–4 pieces
• Kosher salt and freshly cracked black pepper, to taste

For the Mojo Marinade:

• 8–10 cloves of garlic, finely minced or crushed into a paste
• ½ cup olive oil
• ½ cup fresh orange juice (from about 2 oranges)
• ¼ cup fresh lime juice (from about 2–3 limes)
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp cayenne pepper (adjust to your heat preference)
• 1 large onion, thinly sliced

For Garnish:

• Fresh cilantro, roughly chopped
• Extra virgin olive oil for drizzling
• Coarse sea salt for finishing

Step-by-Step Instructions

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Step 1: Build the Mojo Marinade

Start by adding your minced garlic to a large mixing bowl. Pour in the olive oil and whisk them together until combined. Season generously with kosher salt and freshly cracked black pepper, then add the ground cumin, dried oregano, and cayenne pepper. Whisk again until the spices are fully incorporated into the oil.

Next, squeeze in your orange juice and lime juice. Give everything one final whisk until you have a smooth, fragrant, vibrantly yellow-orange marinade. Taste it — it should be boldly garlicky, pleasantly sour, earthy from the cumin, and warming from the cayenne. Add the thinly sliced onion rings directly into the marinade at this stage, as they will soak up the flavors and soften beautifully.

Step 2: Marinate the Steak

Place your skirt steak pieces into the marinade one at a time, pressing each piece down and coating it thoroughly on all sides. Transfer everything — steak, onions, and all the marinade liquid — into a large zip-top resealable bag. Press out as much air as possible before sealing, which maximizes the direct contact between the marinade and the meat’s surface area.

Place the bag in a shallow dish or tray (to catch any potential leaks) and refrigerate for a minimum of 2 hours, ideally 3 hours. This is the sweet spot for this particular marinade. Less than 90 minutes and the flavors have not fully penetrated the meat. More than 4–5 hours and the citric acid can start to over-tenderize the outer layer, giving the steak an unpleasant, slightly mealy texture. Plan accordingly and set a timer.

Step 3: Prepare for Grilling

About 20 minutes before you are ready to cook, remove the bag from the refrigerator and allow the steaks to come closer to room temperature. Cold meat placed directly on a screaming-hot grill will cook unevenly, with the outside charring before the inside has a chance to come up to temperature.

Remove the steaks from the marinade and lay them on a sheet pan lined with paper towels. Pat them gently — you want the surface to be moist but not dripping wet. Excess liquid on the surface of the steak creates steam when it hits the grill, which actively works against getting that deeply browned, caramelized sear. Set the onions aside separately; you will grill those independently as an accompanying side dish.

Step 4: Achieve the Perfect Grill Sear

Heat your grill to high heat. If you have the option, charcoal is strongly preferred over gas here because it burns hotter and imparts a subtle smoky character to the meat that complements the Mojo marinade perfectly. If using a gas grill, turn all burners to maximum and allow the grates to preheat for at least 10 minutes.

Once your grill is screaming hot, lay the steaks down and resist the urge to move them. Let them sear for 3 to 4 minutes per side. Because skirt steak is thin, this is genuinely all the time you need. After you flip the steak, watch for a shiny, slightly glossy sheen to develop on the surface of the cooked side — this is a visual cue that the internal juices are beginning to rise toward the surface, signaling that the meat is approaching medium-rare. If you prefer to use an instant-read thermometer, pull the steaks off the grill when the internal temperature reads 125°F (52°C). The residual heat will carry it up a few more degrees during the rest.

For the onions, spread them across the grill grates (or in a grill basket) and cook for 5–8 minutes, turning occasionally, until they are soft, charred at the edges, and wonderfully sweet.

Step 5: Rest, Slice, and Serve

This is the step most home cooks want to skip — but please do not. Transfer the grilled steaks to a clean cutting board and allow them to rest for at least 5 minutes. During the intense heat of grilling, the muscle fibers contract and push the juices toward the center of the meat. Resting gives those fibers time to relax and the juices time to redistribute evenly throughout the steak. Cut into a steak before it has rested and those precious juices flood right out onto your cutting board instead of staying in your bite.

When you are ready to slice, identify the direction of the muscle fibers — you will see them clearly running lengthwise down the strip. Slice the steak across the grain, meaning your knife should run perpendicular to those fibers. This is absolutely critical for skirt steak. Cutting with the grain results in long, chewy, stringy pieces. Cutting against the grain produces short, tender, easily chewable bites.

Arrange the sliced steak on a serving platter, top with the grilled onions, drizzle generously with a good extra virgin olive oil, scatter a pinch of coarse sea salt over the top, and finish with a generous handful of freshly chopped cilantro.

Serving Suggestions and Meal Ideas

One of the greatest strengths of Grilled Mojo Beef is how extraordinarily versatile it is beyond the plate. Here are some of the best ways to serve and enjoy it:

Classic Cuban Plate: Serve the sliced steak alongside fluffy white rice, black beans, and sweet fried plantains (tostones or maduros) for a complete and authentic Cuban-inspired meal.

Grilled Mojo Beef Tacos: Load tender strips into warm corn tortillas, top with pickled red onions, a drizzle of crema, and fresh avocado slices. These are arguably the best use of the leftovers.

Skirt Steak Quesadillas: Layer the sliced beef with Monterey Jack cheese and the charred marinade onions between flour tortillas and cook until golden and melted through.

Low-Carb Lettuce Cups: Use large, crisp Bibb or Romaine lettuce leaves as wraps, filling them with sliced steak, tomatoes, and a squeeze of lime for a light yet satisfying option.

Loaded Nachos and Salads: Chop any leftover steak and pile it over tortilla chips with shredded cheese, jalapeños, and sour cream, or use it to top a hearty taco salad with a cilantro-lime dressing.

For beverages, the bright garlicky and citrusy flavor profile of Mojo Beef pairs beautifully with a crisp, cold lager, a salt-rimmed margarita, or even a sparkling water with lime.

Expert Tips for the Best Grilled Mojo Beef

Do not skip the rest time. Five minutes of patience equals significantly juicier steak. This is non-negotiable.

Always cut against the grain. Skirt steak has very pronounced muscle fibers. Cutting against them is the single most important technique for ensuring tender bites.

Use fresh citrus only. Bottled orange or lime juice simply cannot replicate the bright, aromatic quality of freshly squeezed fruit. The freshness of the citrus is what makes the marinade truly sing.

Do not over-marinate. The citric acid in the marinade is working continuously. Beyond 4–5 hours, the texture of the meat begins to degrade. Three hours is truly the sweet spot.

Get the grill as hot as possible. A proper sear requires extreme heat. A lukewarm grill will steam the steak rather than char it, and you will lose that gorgeous crust that provides both flavor and textural contrast.

Frequently Asked Questions

Can I make Grilled Mojo Beef without a grill? Yes. A cast-iron skillet heated to smoking-hot over a high burner will produce an excellent sear. You can also use a broiler set to high, placing the rack as close to the heating element as possible.

Can I use a different cut of steak? Flank steak is the most natural substitute and works very well. Hanger steak is another excellent option. Both share skirt steak’s loose grain and marbling that makes them ideal for marinades. Avoid dense cuts like New York strip or tenderloin — they will not absorb the marinade the same way.

How long do leftovers keep? Store sliced steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a tiny splash of water to prevent drying out, or enjoy it cold directly from the fridge sliced over a salad.

Can I freeze the marinated steak? Absolutely. You can freeze the steak directly in the marinade for up to 3 months. Thaw overnight in the refrigerator, and by the time it is fully thawed, it will have been marinating perfectly. This is an excellent meal-prep strategy.

Conclusion: Why Grilled Mojo Beef Belongs in Your Regular Rotation

Grilled Mojo Beef is more than just another steak recipe — it is a masterclass in how a great marinade can completely transform a humble, budget-friendly cut of beef into something truly extraordinary. By harnessing the power of garlic, fresh citrus, and earthy spices, the Mojo marinade infuses the skirt steak with layers of bold, complex flavor that taste like they took hours of work when, in reality, the process is refreshingly simple and straightforward.

What makes this recipe so rewarding is the universal appeal it carries across occasions and serving styles. It is equally at home on a casual weeknight dinner plate as it is at the center of a lively summer cookout. It feeds a crowd generously without breaking the bank, it works beautifully in tacos, quesadillas, rice bowls, and salads, and it produces reliable, spectacular results every single time as long as you follow the three golden rules: marinate long enough, sear over high heat, and always cut against the grain.

Whether you are a seasoned home cook looking to add a Caribbean-inspired gem to your repertoire or a beginner who wants to impress guests without spending hours in the kitchen, this Grilled Mojo Beef recipe delivers on every front. The flavors are bold yet balanced, the technique is approachable, and the results are — quite simply — devastatingly delicious. Make it once, and it will earn a permanent place in your regular cooking rotation. Your grill — and everyone lucky enough to sit at your table — will thank you.