Mojo Marinated Seared Flank Steak with Fresh Mango

Mojo Marinated Seared Flank Steak with Fresh Mango

Oregano, cilantro, or parsley. Maybe some chilies maybe not. Sometimes vinegar. Always garlic. There are many variations of mojo sauce. It probably originated in the Canary islands and somehow became the signature marinade of Cuba where it finds its way into many different dishes. This Mojo Marinated Seared Flank Steak leans towards the Cuban and is served with fresh mango and lots of lime.

Mojo Marinated Seared Flank Steak with Fresh Mango 

Print This Recipe Total time Yield 4–6Source Adapted from Melissa ClarkPublished
Mojo Marinated Seared Flank Steak with Fresh Mango


  • 1 fresh orange
  • 1 fresh lime
  • 2 tablespoon extra-virgin olive oil
  • 4 clove garlic (peeled and chopped)
  • 2 tablespoon fresh oregano leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 1 flank steak (about 1 ½ pound)
  • 2 large fresh mangos (or 3 smaller )
  • 2–3 teaspoon canola oil
  • 3 tablespoon unsalted butter
  • ½ red onion (peeled and thinly sliced)
  • lime wedges (for serving)


Make the mojo sauce: Using a Microplane grate the zest of the orange and lime straight into a blender then squeeze the juice from both fruits in as well. Add olive oil, garlic, oregano, cumin, salt, and pepper; blend until smooth. 

In a small bowl reserve 2 tablespoons of the mojo sauce for serving. Place the remaining sauce into a 1‑gallon ziplock bag. Put the steak into the same bag, push out as much air as you can then seal the bag. Marinate in the refrigerator, turning occasionally, at least 1 hour but preferably several hours or overnight. 

When ready to cook allow the steak to come to room temperature while you peel, pit and cut the mangos into bite-sized chucks. Place the mango and any accumulated juice into a medium bowl and set aside.

Sear the steak: Remove the steak from the bag and brush off any excess marinade. Place the steak on a plate and set it near the stove. Discard the bag and marinade.

Meanwhile, preheat a 12-inch or larger cast-iron skillet over high heat. Allow the skillet to get good and hot, about 3–4 minutes, then pour in the canola oil; swirling the skillet to coat the bottom. Immediately lay the steak down into the hot pan and let it cook undisturbed for 3 minutes. Carefully flip the steak, and top it with the butter. Cook the steak 3–4 more minutes carefully tilting the skillet once in a while to spoon the melted butter mixture over the steak until it is cooked to your liking (use a thermometer to be accurate: rare – 125 F; medium-rare – 130 F; medium – 135 F ). 

Leave the heat on under the skillet and carefully remove the steak and transfer it to a cutting board to rest. 

Meanwhile, add the sliced onions to the hot skillet and stir-fry them for a couple of minutes until browned at the edges. Using a slotted spoon transfer the onions to the bowl with the mango chunks and toss with the reserved 2 tablespoons of mojo sauce. 

Slice the steak against the grain into ½” thick slices. Serve with mangos, onions, and lime wedges on the side.