Nuevo cubano:This is Rodriguez's riff onvaca frita,slow-cooked shredded meat that's then sautéed with onions. Rodriguez likes to serve the steak whole, with an onionmojoon the side. (Mojousually refers to a marinade made with citrus, olive oil, and onions, but here the mixture has been transformed into a condiment.)
What to drink:A selection of Latin beers like Corona Extra, Hatuey, Negra Modelo, Dos Equis, and Tecate.
Ingredients
Makes 8 servings
Step 1
Preheat oven to 350°F. Combine first 9 ingredients in blender. Purée until marinade is almost smooth. Arrange steaks in 15x10x2-inch glass baking dish. Pour marinade over. Cover dish tightly with foil. Roast in oven 1 hour. Remove dish from oven; uncover and let steaks cool in marinade 2 hours. Cover and refrigerate in marinade overnight.
Step 2
Remove steaks from marinade and pat dry with paper towels. Sprinkle steaks on both sides with salt and pepper. Pour 1/3 cup oil into each of 2 heavy large skillets; heat over high heat until oil is very hot. Add 4 steaks to each skillet and cook until crisp outside, about 3 minutes per side. Drain briefly on paper towels. Arrange steaks on platter; spoon Red-Onion Mojo over. Garnish with lime slices and serve.
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Reviews (17)
Back to TopThis recipe was delicious with one caveat. I was disappointed that although the marinade and braising liquid was jam packed with flavor, after the steaks were fried they just tasted like beef. I only fried half the steaks for a dinner for 2 and so the next day I simply shredded the beef in the braising liquid to add back all that flavor. With this change the meat holds all the flavors of the marinade and is very versatile. I will absolutely make this recipe again!
Anonymous
Berkeley, CA
12/7/2018
Great recipe! The marinade makes the steak really flavorful. I used a dill blend for the pickling spices. My only error was in mandolining the onions for the mojo a bit too thin.
samivy
Brooklyn, NY
4/27/2015
I don't understand why this marinade calls for 4 cups of water. I thought it made the beef less flavorful.
missmoss
7/23/2012
Trutly delicious. I made it for a Cuban friend of mine and it was absolutely approved! The mojo is a must. I used flank steaks. Served with yellow rice, black beans, and fried plantains. Just make sure you fry the steaks for 3 minutes each side, I cooked a few minutes less and now I know: the crispier, the better! I used some coriander seeds for the picking spice.
daniguinha
los angeles, ca
6/25/2010
I made this recipe for the first time for a huge party I was throwing -- I know, breaking that cardinal rule. Everyone told me that this was a phenomenal dish! I missed tasting it myself -- it was the first of 3 entrees to be finished before I got to the food table . . . but multiple people asked me for the recipe and said it was absolutely delicious. I followed the recipe to the letter, with one exception: I baked the skirt steaks at 300 degrees only for 90 minutes, rather than at 350 degrees. Finished it off on the grill rather than stovetop, and I hear it was so tender, you could "cut" it with a fork. I will be eager to make it again. Based on the opinions (rave reviews!) of all the foodies I served it to, this recipe is a definite winner.
Anonymous
Long Beach, CA
8/16/2008
I recommend trying this recipe in a slow cooker instead. You can use an inexspensive cut of meat and it will be really tender. Best of all you can just fix it and forget it!
Anonymous
Gainesville, FL
10/11/2007
I substituted "flap meat" for skirt steak. That is what was available due to interest in this area in carne asada. I found the meat more difficult to chew than skirt steak, and a little stringy. Should I try again w/ meat from another market, or is flap meat just that way? Does anyone have experience w/ this? thanks!
Anonymous
Westwood, CA
8/18/2006
This dish was quite a bit of work ( I decided to make this @ midnight one night). Loved the steak, not the mojo. It sounded like it was going to be out of this world. I wish I would have made my salsa to go with this steak!
Anonymous
Frederick,MD
7/29/2006
My butcher said 'flap steak' was their name for skirt steak so that's what I used. The meat didn't look very promising - thin and stringy, but it was delicious! I made the recipe as given. My husband said it had too much cilantro but thought it would be good with other spices. I thought it was perfect and plan to keep some marinated meat in the freezer for quick lunches! I made the Red Onion Mojo too but neither of us liked it.
goodscents
California
6/24/2006
Tasted great, but the meat was as tough as an old army boot. I'd try it again using a much better piece of meat, just marinating the meat (skip the baking part). The red onion mojo is a must!
jacalyninatlanta
Atlanta, GA
6/18/2006
x
Anonymous
Alamogordo, NM
6/13/2006
to those who don't like cilantro! i don't like it either, BUT it is an extroirdinary herb, which changes radically when combined with other flavors. don't be afraid of trying it out. use half or quarter amount rather then none. you will get the jist no matter what the quantity used. it sounds very good in this combination. just make sure, you rinse it well, there really is no substitute flavor for this one!!!!!!!!!!!!
Anonymous
cilantroNoticefromhtfd.ct
6/13/2006
I have not made this recipe but read reviews...would the marinade work for another type of steak maybe London Broil and then grilled?
kmyles
Atlanta GA
6/8/2006
dthays, cilantro is very distinctive, and using a different herb will change the flavor greatly. HOWEVER... if you can't stand cilantro (and lots of people are averse to it), flat-leaf parsley would be nice, too. And toss in some basil and a little mint if you have it.
auntjennyp
Chicago
6/7/2006
I'm not a huge fan of cilantro - is there anything else that I could use or would that completely change the flavor?
dthays
Campbell, CA
6/7/2006
