Cuban-Style Flat Iron Steak with Lime, Orange, Garlic, Cumin and Oregano

A quick marinade infuses steaks with citrus and garlic in this recipe. Delicious paired with spicy black beans and fried plantains.

In Cuban cooking, mojo (pronounced mo-ho) applies to any sauce that is made with garlic, olive oil, and a citrus juice, traditionally bitter orange juice. It is commonly used to flavor the cassava tuber and is also used to marinate roast pork. Without oregano, the sauce is typically called 'mojito' and used for dipping plantain chips and fried cassava (yuca). To create the marinade for pork, the ingredients are bitter orange juice, garlic, oregano, and salt.

3 limes, juice and zest of
2 oranges, juice and zest of
2/3 cup extra virgin olive oil
6 cloves minced garlic
1/4 cup diced onion (1/4 of a medium onion)
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon salt
Freshly ground black pepper
4 (4-ounce) flat iron steaks
1 tablespoon vegetable oil
1 lime, cut into six wedges

Whisk together lime juice and zest, orange juice and zest, olive oil, garlic, onion, oregano, cumin and salt and pepper in a bowl. Reserve 1/2 cup marinade to drizzle over grilled steaks.

Place steaks in marinade, cover and refrigerate for at least one hour, up to overnight.

Preheat grill or grill pan to medium high heat. If you can only keep your hand over the heat for 2 to 3 seconds, it's hot enough! Brush grill lightly with vegetable oil. Place steaks on grill and grill 4 to 5 minutes per side for medium rare.

Remove steaks from the grill, drizzle with reserved marinade, cover loosely with foil and allow to rest 10 minutes.

Garnish with limes and serve steaks individually or sliced on a platter.

Serves 4

Nutritional Info:
Per Serving:390 calories (270 from fat), 30g total fat, 7g saturated fat, 75mg cholesterol, 380mg sodium, 8g carbohydrate (2g dietary fiber, 3g sugar), 22g protein