Grilled Cuban Steak with Oregano Potatoes
An authentic Cuban “mojo” marinade lends tremendous flavor to skirt steak.
- 2 lb beef skirt steak
- 1 cup fresh orange juice
- 1/2 cup olive oil, divided
- 2 medium red onions, quartered
- 6 garlic cloves, peeled, divided
- 2 tbsp Dijon mustard
- 2/3 cup fresh oregano, divided
- 1 1/4 lb russet potatoes (about 4-6 medium potatoes)
- Salt and coarsely ground black pepper
Lightly pound steak with toothed end of Meat Tenderizer. Place juice, 1/4 cup of the oil, one onion quarter, 3 garlic cloves, mustard and half of the oregano in blender. Blend on low speed until smooth. Set aside 1/2 cup of the marinade. Combine steak and remaining marinade in large resealable plastic bag; refrigerate 10 minutes.
On Double Burner Griddle, heat remaining oil over medium heat 1-3 minutes or until shimmering. Slice potatoes into 1/4-in. slices and chop remaining oregano. Arrange potatoes in a single layer on griddle; cook 8-10 minutes or until golden brown, turning once. Combine potatoes, remaining garlic pressed with Garlic Press, oregano, salt and pepper in Stainless (6-qt.) Mixing Bowl; toss to coat. Cover and set aside.
Heat Grill Pan on medium-high heat 5 minutes. Remove steak from marinade; discard marinade. Season steak with salt and pepper. Grill half of the steak 2-4 minutes or until no longer pink, turning once. Brush steak with reserved marinade. Remove steak from pan; tent with foil. Repeat with remaining steak. Place remaining onion wedges into pan; cook 1-2 minutes or until lightly charred. Serve steak with potatoes and onions.
- 6 servings
Nutrients per serving:
Calories 540, Total Fat 32 g, Saturated Fat 10 g, Cholesterol 90 mg, Carbohydrate 29 g, Protein 34 g, Sodium 280 mg, Fiber 4 g
U.S. Diabetic exchanges per serving:
2 starch, 4 medium-fat meat, 2 fat (2 carb)
In this recipe, Dijon mustard is used as a flavor-enhancer and emulsifier in the marinade.
Mojo is a sauce traditionally made with garlic, olive oil and citrus juice. It is popular in Cuba.