Skirt Steaks with Red Onion Mojo |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Nuevo cubano: This is Rodriguez's riff on vaca frita, slow-cooked shredded meat that's then sautéed with onions. Rodriguez likes to serve the steak whole, with an onion mojo on the side. (Mojo usually refers to a marinade made with citrus, olive oil, and onions, but here the mixture has been transformed into a condiment.) What to drink: A selection of Latin beers like Corona Extra, Hatuey, Negra Modelo, Dos Equis, and Tecate. Ingredients:
4 cups water |
3 cups coarsely chopped fresh cilantro (from about 2 large bunches) |
7 large garlic cloves, peeled |
1/4 cup red wine vinegar |
3 tablespoons pickling spice |
2 tablespoons chopped fresh oregano |
2 teaspoons ground cumin |
1 1/2 teaspoons salt |
1 teaspoon ground black pepper |
8 6- to 8-ounce skirt steaks |
2/3 cup vegetable oil, divided |
red-onion mojo |
fresh lime slices |
Directions:
1. Preheat oven to 350°F. Combine first 9 ingredients in blender. Purée until marinade is almost smooth. Arrange steaks in 15x10x2-inch glass baking dish. Pour marinade over. Cover dish tightly with foil. Roast in oven 1 hour. Remove dish from oven; uncover and let steaks cool in marinade 2 hours. Cover and refrigerate in marinade overnight.
2. Remove steaks from marinade and pat dry with paper towels. Sprinkle steaks on both sides with salt and pepper. Pour 1/3 cup oil into each of 2 heavy large skillets; heat over high heat until oil is very hot. Add 4 steaks to each skillet and cook until crisp outside, about 3 minutes per side. Drain briefly on paper towels. Arrange steaks on platter; spoon Red-Onion Mojo over. Garnish with lime slices and serve.
|
|