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.
Caribbean Influence
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
Mojo Marinated Seared Flank Steak with Fresh Mango
Print This Recipe Yield 4–6Source Adapted from Melissa ClarkPublished
Ingredients
- 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)
Directions
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.
If you can’t be in the Caribbean, eat like you are. What else can you do?
I was in Columbia about 5 years ago and loved it. I am thinking the country is nothing like the gorgeous paradise of Providencia Island but both are worthy of a trip in the future. For now, we dream. And eat.
I envy you this time of year. In Chicago, we won’t be dining outside for at least another month. That said, I do love flank steak, and adore mango!
Wow, that is a gorgeous sear! Steak is not something we have often at home either but this one would be worth the splurge. I have never heard of Mojo sauce but I’d love to try it. Weather here isn’t quite al fresco dining temperatures just yet but we’re getting there, I hope. I am sorry your trip was cancelled. Stay safe and stay well. XOXO
Flank steak is by far my favorite steak. I know I am supposed to love the ribeye but there is so much history behind me and the flank. Love the recipe and it’s beautifully presented — stay well!
This id definitely my kind of food! Flank steak is one of my favorite cuts of beef — lotta flavor. Got to cook it right, of course, which you have. Good recipe — thanks. And BTW, really like the new blog design!
We are all dreaming of being somewhere different than home. I enjoyed reading your post and wouldn’t mind having your steak for dinner tonight .
I love the way you cook! And write recipes. This is really wonderful, and your presentation is perfect. I’m sorry about your trip. We were just in Colombia last March. A very interesting experience.
Looks good! Enjoy the sunset, drink in hand. Cheers.…. Caz
Wow, gorgeous sear on that steak. I didn’t know Mojo sauce was originally from the Canary islands. (Many moons ago I went to Gran Canaria — if only I’d known then.) I can imagine that a bite of the steak with the mango is absolutely dreamy. Hope you are well, Greg! ~Valentina