Mojo is a garlicky, citrusy Caribbean sauce. Garnish the steak with lime wedges and mint and serve with a side of black beans.
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
1 teaspoon minced garlic
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (1 1/2-pound) flank steak, trimmed
2 cups diced, peeled orange (about 2 oranges)
3 tablespoons chopped fresh mint
1/4 teaspoon hot pepper sauce (such as Tabasco)
6 pimiento-stuffed olives, minced
How to Make It
Combine orange juice, lime juice, and garlic in a small bowl. Reserve 2 tablespoons juice mixture in a medium bowl; set aside. Add cumin, salt, and pepper to remaining juice mixture. Place steak in a shallow dish; brush evenly with spice mixture. Cover and chill 20 minutes.
Combine reserved 2 tablespoons juice mixture, orange, mint, hot pepper sauce, and olives in a bowl; toss gently.
Place steak on a broiler pan coated with cooking spray; brush remaining marinade over steak. Broil 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut into thin slices. Serve with orange mixture.
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The steak was fantastic--the marinade is really special. We also loved the fresh orange relish, although next time I will add a fresh jalapeno to the mix. On my grill pan, the steak took 4 minutes on one side and 3 on the other, but it's a cast iron grill pan and conducts heat very efficiently. Served with the suggested side of black beans (with sauteed white onion, coriander, and lime juice) and some lightly sauted strips of yellow and green summer squash. Felt like the tropics in February.
There was a similar marinade recipe in an ad in the May '05 CL that included 2tbs Montreal Steak Seasoning -- so being cautious I added just 1tbs to this recipe. This was really great, though I'm sure it pushed the sodium count way over the limit. Liked the orange-olive relish and the recommended simple black beans. A little reminder of the Caribbean on a very yucky winter evening.
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