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Chef Gina Makes Mojo Marinaded Flank Steak

Photo from Chef Gina

To wrap up my month of grilling recipes, I thought I’d share one of my go-to cuts of beef – the flank steak. From the lower stomach area of the cow, this cut is large, somewhat reasonably priced, and highly versatile. While many people may be familiar with this through the traditional London Broil preparation, the flank steak lends itself to nearly any flavor profile and a handful of cooking methods. Because flank is lean meat, grilling is an ideal way of preparing it since it’s quick – along with broiling and pan searing. The actual variation comes in with the marinade. I’ve done several combinations over the years (I make flank probably twice a month), from Asian flavors served over rice and bok choy to Mexican flavors served with peppers and onions in fajitas. Today I share with you my mojo marinade, which gives the dish a Cuban-Caribbean flair.  Citrus and garlic forward, the marinade is a tad tangy, a bit sweet, and just a little spicy – all of the best things! Enjoy!

Photo from Chef Gina
Photo from Chef Gina

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Mojo Marinaded Flank Steak

Active Time: 30 min

Total Time: 90 Minutes

Makes: 4 servings

Ingredients

  • 2 LB. FLANK STEAK, WHOLE 
  • 1 ORANGE JUICED, APPROX. 4-5 TBS
  • 1 LIME JUICED, APPROX. 2 TBS
  • 4 CLOVES GARLIC, MINCED 
  • 1/3 CUP OLIVE OIL
  • 1 TSP CUMIN
  • 1 TSP SALT
  • ½ TSP PEPPER
Photo from Chef Gina

Directions

Notes

  • To get the “crisscross” grill marks, simply rotate the beef 90 degrees, halfway through cooking on each side  – so grill for 4-5 mins, rotate 90 degrees but keep on the same side, grill another 4-5 mins, flip, grill 8 more mins (you don’t need crisscross on both sides since only one side is viewable) 
  • If reusing the marinade into a sauce, be sure to cook it; it cannot be used without being cooked down since it had raw meat in it. 
  • I usually slice steak (with a very sharp knife) to order once cooked, keeping the larger piece whole for any leftovers. You can cut the meat while raw if searing in a pan for an even quicker cooking time when not grilling.
  • I also grilled up peppers and chicken (as you may see in the pictures) since I had the grill on and wanted to get the most of out of it – another beauty of grilling is how much you can make at once  
Photo from Chef Gina
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