Mojo Marinated Flank Steak With Grilled Onions Recipe

After my firm proclamation of skirt steak being one of the greatest steaks known to man, I inevitably got some questions and challenges to that. As comments rolled in, I realized that I've been so skirt-heavy in recent years that my recollection of other cuts, primarily flank, was a bit hazy. Only one way to correct that: grill more steaks!

After using half of my Mojo sauce as a dip for tostones (fried plantains) and fried yucca, I used the other half as a marinade for a two-pound piece of flank steak. I let the meat marinate in the sour, acidic Mojo for just an hour, then grilled it up alongside some onions. Once medium-rare, the steak rests, then we sliced and dug in.

Now don't get me wrong, this was a pretty awesome steak—beefy and tender with a slight tang from the Mojo—but it was only reaffirming my allegiance to skirt. For all the great flavor going on, I knew skirt would deliver even more, and kind of wished I was eating that. Flank will do no wrong here, but you can change up the cut for skirt easily, if you really want to raise the steaks.

Mojo Marinated Flank Steak With Grilled Onions Recipe

Prep 10 mins

Cook 30 mins

Active 30 mins

Marinating and Resting Time 70 mins

Total 110 mins

Serves 4 servings

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2 lb flank steak, trimmed of excess fat and silver skin
1/2 cup Mojo sauce
1 large white onion, cut into 1-inch rings and skewered horizontally through the center
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper

Season steak liberally with salt and pepper. Place steak in a large resealable bag and pour in Mojo sauce. Seal bag, removing as much air as possible, and toss to evenly coat steak in sauce. Let marinate for 1 hour at room temperature.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Remove steak from marinade and pat dry. Place steak on hot side of the grill and cook until well seared on both sides, about 3 minutes per side. Move to the cool side of the grill, cover, and continue to cook until the center of the steak registers 125°F on an instant-read thermometer for medium-rare, or 135° for medium. Transfer to a cutting board and let rest for 10 minutes.
While steak is resting, brush onion slices all over with olive oil and season with salt. Place over the hot side of the grill and cook until softened and charred, about 3 to 5 minutes per side. Remove to cutting board.
Carve steak against the grain into 1-inch slices and serve with grilled onions.

Special equipment

Grill

Nutrition Facts (per serving)
521	Calories
26g	Fat
6g	Carbs
64g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	521
% Daily Value*
Total Fat 26g	33%
Saturated Fat 9g	43%
Cholesterol 179mg	60%
Sodium 402mg	17%
Total Carbohydrate 6g	2%
Dietary Fiber 1g	4%
Total Sugars 3g
Protein 64g
Vitamin C 40mg	202%
Calcium 64mg	5%
Iron 5mg	26%
Potassium 884mg	19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Ingredients

Special equipment

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