Now that warm weather is upon us, we are firing up the grill and celebrating with Grilled Mojo Steak Tacos. My mojo marinade is bright, fresh, and citrusy, and it's a perfect for grilling. Every spring when the weather finally is warm enough to relax outside and grill, we always celebrate by making grilled mojo steak tacos.
What does Mojo taste like?
Mojo marinade is a mix of bright citrus (commonly orange and lime), garlic, cilantro, and a little spice. Although the jalapeño and garlic do add a lingering slight heat, the sauce's main flavor that comes out is bright and fresh because there is so much citrus. If you are worried about the heat, you could always remove the seeds. I do add a bit of honey to mine, but that is optional.
Is this traditional Mojo sauce?
Traditional mojo marinade uses bitter or sour orange and often uses fresh oregano where I use cilantro. Some recipes add an additional raw onion to the marinade (anywhere from a few tbsp. to a cup). Additional cumin is debatable but I will say if you use this recipe for pork (which is traditional) cumin and oregano works perfectly with pork.
How to prepare and grill sirloin steak
Sirloin steak is a cheaper cut that can often be a little tougher than other steaks, but it doesn't have to taste cheap or tough. This marinade, because of the acidity, tenderizes the beef and makes it melt in your mouth. To grill, make sure you remove the steak from your refrigerator for about 20-30 minutes before grilling so it can come to room temperature--this makes sure the steak cooks evenly. For a steak 1-1.5 inch thick, cook on medium heat for about 5 minutes on both sides for a nice medium rare.
You must let your steak rest before slicing. This goes for any meat really. After grilling, allow steak to rest for about 10 minutes before slicing so the juices will stay in the steak and they won't run out all over your board.
What to serve with steak tacos
The grilled mojo steak tacos can definitely stand on their own, but I do love pairing it with grilled corn or my Mexican Street Corn and topping my tacos with my Simple Vinegar Slaw (recipe below). In the summer months when tomatillos are abundant in my garden, I like serving this with my grilled salsa verde. Of course, these are great with fresh guacamole, pico, and queso fresco too.
- 2 lb. sirloin steak (or flank steak, skirt steak, or London broil)
- 1 cup of cilantro packed
- 5 garlic cloves
- 3 limes zested and juiced
- 1 large orange zested and juiced
- 1-2 jalapeno peppers
- 1/2 tbsp salt
- 1 tbsp apple cider vinegar
- 2 tsp honey
Other Ingredients to Serve
- 12-16 tortillas
- pico de gallo
- queso fresco
- sour cream
- Blend cilantro, lime, orange, garlic, jalapeno, salt, apple cider vinegar, and honey in a food processor or blender.
- Reserve 1/3 cup for serving, and marinate the steak with the remaining for 30 minutes - 2 hours.
- Allow steak to sit out of the refrigerator for 20-30 minutes to come to room temperature before grilling.
- Preheat grill and grill steak for 5 minutes on each side for medium rare.
- Allow steak to rest for 10-15 minutes before slicing.
- Slice in thin strips and serve with your favorite taco toppings.
Serving Size:2 tacos
Amount Per Serving: Calories: 113Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 44mgSodium: 481mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 19g
- 1 lb red cabbage, thinly sliced or shredded
- 1/4 cup cilantro, finely chopped
- 1 lime, zested and juiced
- 2 tbsp apple cider vinegar
- 1 tsp kosher salt
- Optional: shredded carrots, thinly sliced jalapeno
- Combine all ingredients, and toss to distribute liquid and mix.
- Allow slaw to sit for about 10 minutes before serving, and drain any liquid that comes out of the salted cabbage before serving.
Serving Size:1/2 cup
Amount Per Serving: Calories: 18Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 156mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 1g