Mojo Steak Tacos Food

MARINATED MOJO STEAK TACOS WITH QUICK GUAC

Steps:

• STEAK MARINADE: Combine the ingredients for the marinade in a large shallow bowl except for the steak. Give it a taste and check for seasonings, adjust to preference. Coat the steak with the marinade and let sit covered in the refrigerator for at least 3 hours and up to 24 hours. Remove from the refrigerator 30 minute prior to cooking.
• COOK THE STEAK: Set a large cast iron skillet or pan over high heat and let heat up for a couple of minutes. Add the steak to the pan and cook on each side for about 3-6 minutes or longer depending on the thickness and your preference for doneness. Feel for desired firmness. 4 minutes/side will yield a medium doneness. If the pan becomes too hot, reduce the heat to medium-high. Remove the steak from the pan and allow to rest for several minutes tented with a piece of foil. Slice the meat against the grain into thin slices. If dicing, I like to do so at an angle so the meat cubes are tender.
• ASSEMBLY: Grab tortillas and spread with my quick guac (recipe in notes), top with the steak, diced onions, cilantro, and squeeze on a little lime! Enjoy!

MOJO STEAK TACOS

Steps:

• Whisk together all marinade ingredients. Pour into a large resealable bag. Add steak, seal the bag, and shake a bit to get the steak well-coated. Refrigerate 8 hours or overnight.
• Grease a large skillet and bring to temperature over medium-high heat. Add steak (discard marinade) and cook 4-6 minutes on each side, til slightly charred on the outside. Remove from heat and allow to rest for about 5-10 minutes. (meanwhile move on to next step)
• Combine diced onion, cilantro, and jalapeños (optional) in a bowl and stir to combine. Set aside.
• Assemble tacos by dividing cabbage, avocado slices, and onion mixture between tortillas. Thinly slice the steak and divide between tacos. Serve with lime wedges and top with crumbled cotija cheese if desired.

CHEF JOHN'S GRILLED MOJO BEEF

Steps:

• Cut skirt steaks into about 3 or 4 smaller pieces so it's easier to fit them into marinade dish.
• Whisk orange juice, lime juice, olive oil, garlic, salt, cumin, pepper, oregano, and cayenne pepper together in a large bowl. Place skirt steak pieces, 1 at a time, into the marinade to thoroughly coat them. Add sliced onions and toss with the meat.
• Transfer mixture and marinade to a resealable plastic bag. Squeeze out air, seal bag, and place on a dish. Refrigerate 2 to 3 hours.
• Transfer pieces of meat onto paper towel-lined rimmed sheet pan to drain for a couple of minutes.
• Cook over hot coals. Grill first side 3 to 4 minutes. Turn and grill second side until internal temperature is about 125 degrees F (53 degrees C). Look for a shiny glossy surface indicating the meat juice is coming to the surface; this indicates the meat is just about done. Transfer to a plate and allow meat to rest a few minutes.
• Slice into 1/2-inch slices and arrange on a serving plate. Spoon accumulated juices over the meat. Drizzle with olive oil and sprinkle with coarse salt and chopped cilantro. Serve with lime wedges.