Chef John's Grilled Mojo Beef
If you want larger chunks in your dish, or if you know what cut you want, ask your butcher to.

Recipe Summary Chef John's Grilled Mojo Beef
This Cuban-inspired mojo marinade would work great as an all-purpose marinade for just about anything destined for the grill, but skirt steak is my top choice.
Ingredients | Diced Beef Steak Recipes2 pounds beef skirt steak1 large navel orange, juiced3  limes, juiced¼ cup olive oil, plus more for drizzling6 cloves garlic, finely minced1 tablespoon kosher salt1 ½ teaspoons ground cumin1 teaspoon freshly ground black pepper½ teaspoon dried oregano½ teaspoon cayenne pepper½  onion, thinly sliced½ cup fresh chopped cilantro1 teaspoon coarse salt for finishingLime wedges for servingDirectionsCut 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.Info | Diced Beef Steak Recipesprep:
                                        
                                        
                                          10 mins
                                          
                                          
                                          
                                        
                                      
                                      
                                        
                                          cook:
                                        
                                        
                                          8 mins
                                          
                                          
                                          
                                        
                                      
                                      
                                        
                                          additional:
                                        
                                        
                                          2 hrs
                                          
                                          
                                          
                                        
                                      
                                      
                                        
                                          total:
                                        
                                        
                                          2 hrs 18 mins
                                          
                                          
                                          
                                        
                                      
                                
                                
                                    
                                      
                                        Servings:
                                      
                                      
                                        4
                                        
                                        
                                        
                                      
                                    
                                    
                                      
                                        Yield:
                                      
                                      
                                        4 servings
TAG : Chef John's Grilled Mojo BeefWorld Cuisine Recipes, Latin American, Caribbean,