Mojo Skirt Steak

A classic dinner with beef as the star of the meal is a favorite at our house. Sometimes I try to create dinners that are more difficult than they need to be. The Family was craving a good grilled steak with some traditional sides and this quick meal delivered.

Mojo Skirt Steak embraces the flavors of Cuban cooking and includes a marinade of lime and orange juices, cumin, garlic, fresh oregano, parsley, and olive oil. A favorite cut of beef of mine is skirt steak. It is a long, flat piece of beef that is extremely flavorful It benefits for a marinade containing acid such as citrus juices and is a juicy steak when properly cooked. Our steak was paired with early season corn on the cob and salt and pepper crusted baby red potatoes.

"This is just a good meal," said My Oldest who has been enjoying some free time since the end of her high school softball season. Side note: Bragging Mom would like to add that she was voted MVP of her team this season.

No Thank You Boy generally dips every meat plus the occasional vegetable in A-1 Steak Sauce. I think he is looking to be their spokesman. This time though, he ate the steak on its own remarking, "This is really flavorful." It was enjoyable watching him eat only the inside of the tender, tiny red potatoes. He thought it was silly to eat the skin of the potato where most vitamins are.

Next time I am wrestling with what to make for dinner, I am going to think of this night. Even though math was not one of my favorite subjects in school, I am going to remember this equation.

Simple ingredients + simple preparations = delicious dinner.

Mojo Skirt Steak
adapted from a recipe in The Healthy Beef Cookbook

serves 5

for the marinade -
1/3 cup orange juice
juice of 1 lime
3 tablespoons chopped fresh oregano or 1 teaspoon dried
3 tablespoons olive oil
3 tablespoons chopped fresh parsley or 1 teaspoon dried
1 teaspoon cumin
2 chopped garlic cloves
1 teaspoon salt
1/2 teaspoon pepper

1 1/2 pounds skirt steak or flank steak
1 lemon, cut in wedges

Whisk together ingredients for marinade. Place in a resealable bag and add the steak. Marinate for about 2 - 6 hours in the refrigerator.

Heat grill or grill pan. Remove steak from the marinade and grill for about 4 - 5 minutes per side for medium rare. For medium, cook the steak a couple more minutes per side. Remove steak from the grill and let rest, tented with foil, on a cutting board.

To serve, slice the steak on an angle and squeeze lime wedges over the sliced meat.