Oregano, cilantro, or parsley. Maybe some chilies maybe not. Sometimes vinegar. Or even citrus. 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. My Mojo Marinated Seared Flank Steak leans towards the Cuban and is served with fresh mango and lots of lime.
Fresh mango and lots of lime. That was to have been my life’s mantra on this date. We had planned to be off the coast of Colombia on the tiny Caribbean Island of Providencia right about now. But we didn’t go. I know you know why so I won’t say. Hopefully we’re seeing a light at the end of that tunnel.
I may not be lolling next to the aqua blue Caribbean as planned, but fortunately, the weather is just as spectacular as you would expect in Los Angeles this time of year. My garden is in full mojo mode and so am I for the first time in weeks! We’ve taken our happy hour to the patio and that means dinner will soon follow.
Seared Flank Steak
The thought of dining al fresco makes me think of steak. We don’t eat steak all that often at home anymore, but I do enjoy cooking it every now and again. Presentation is a major part of cooking steak and while the flavor reigns supreme, a crispy brown sear is essential for replicating that coveted steakhouse allure at home. Though steak chars beautifully on the grill, I often opt for seared flank steak on the stove. Fortunately, it’s entirely possible to master that perfect sear without firing up the grill.
It may not be the exact Caribbean mojo I was hoping for, but this Mojo Marinated Seared Flank Steak with Fresh Mango has enough moxie to carry me through. GREG