Flank Steak in Mojo Criollo

By • October 18, 2010 15 Comments

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Author Notes: Most commercial sauces and marinades are quite high in sodium so I like to make my own. This is my version of an easy Latin classic that is good on chicken and pork as well as beef. This marinates a steak for 4 people or so, or about 1 cut up chicken. I like to use flank steak (or even hangar or skirt) for this and then slice it to put into tortillas and serve with avocado, black beans, rice, cheese, diced tomatoes, lettuce, etc. While the meat is on the grill, use one of those nifty new grill skillets to make a side dish of grilled onions, peppers and mushrooms. This can double, and even triple, well.healthierkitchen

Serves 4

  • juice of 1/2 orange
  • juice of 1 lime (if it's a particularly dry one, use an extra half)
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 chipotle chile in adobo sauce (just one chile, not one can!), diced with a little of the sauce
  • 1 tablespoon cilantro, finely chopped
  • 1/2 teaspoon cumin powder
  • pinch or two of salt
  • 1.5 - 2 pound flank steak
  1. Mix all ingredients together in a bowl and use to marinate the steak. You can put the meat into the marinade before leaving for work and throw the steak on the grill when you get home. I like to let it sit in the marinade at least 3 - 4 hours (in the refrigerator). Take the steak out of the refrigerator about half an hour before you want to cook it to let it lose some of the chill.
  2. Sear flank steak on grill over direct heat, about 2 - 3 minutes on each side, depending on your grill, then move to indirect heat and finish cooking to your liking. Time will depend on the type of grill, thickness of meat, and whether it's grassfed or not. Let rest about 10 minutes before slicing and serving.
  3. Serve with warmed tortillas, avocado slices or guacamole, beans and rice, lettuce, onions, peppers, etc. In the alternative, it's also great with sides of corn, tomato salad, and/or potato salad.

Tags: great for a party

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Comments (15) Questions (0)


about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Missed this also, it sounds fantastic.


about 2 years ago healthierkitchen

thanks! I haven't made it yet this season - time to grill!


about 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

This sounds delicious! I'm with lapadia, how did I miss it?!


about 4 years ago healthierkitchen

Thanks fiveandspice! Must be my beautiful photo! I'm trying to figure out how to load one now that I submitted this recipe to the contest.


about 4 years ago lapadia

This sounds GREAT, HK, and I don't know how I missed it!


about 4 years ago healthierkitchen

Thanks so much lapadia! It's a summertime staple around here. For Fathers' Day, I did this as well as Merrill's fish salpicon with slaw - two kinds of tacos!


over 4 years ago JoanG

Now i know what to do with my leftover chipotle chiles in adobe sauce. Thanks!


over 4 years ago Rita Banci

I think I'm lucky! Jalapenos can be found in cans even here, but most of all my Mexican mother-in-law brought us a pack of adobo sauce from Mexico this summer so I can try! And that's perfect because I wasn't sure about what I could do with adobo sauce. I think my husband will appreciate!


over 4 years ago Rita Banci

This is super-delicious! Unfortunately I don't know where to find chipotle chile.... :(


over 4 years ago healthierkitchen

I guess it's hard to get Mexican ingredients in Italy? For heat you can just use a regular jalapeno, but I'm trying to think of what could duplicate the adobo sauce. Food Lover's Companion says that adobo sauce is composed of ground chiles, herbs and vinegar. There's plenty of acid in this sauce with the orange and lime juices, so perhaps add a little ground red pepper and some oregano?


almost 5 years ago allie

Just made a batch (for tomorrow's dinner). Needed something to perk up chicken cutlets and this was perfect. Thanks for a great recipe!


almost 5 years ago healthierkitchen

Thanks for the comments. Give it a try!

allie - sorry about the glitch on the chipotle pepper. I've just edited it above. I do dice it and add a little of the sauce as well. You can do this to taste. If you like more heat, do a second pepper. I haven't tried it on fish, but I think it could work on something substantial - maybe salmon or halibut? Probably shrimp as well. But don't leave it in the marinade long for fish - maybe 20 mins.


almost 5 years ago allie

Looks wonderful - do you cut up the chile or leave it whole? This looks great and perfect way to jazz up chicken. Have you tried it on fish or is it too intense?


almost 5 years ago TheWimpyVegetarian

Me too! This looks really great.


almost 5 years ago dymnyno

I am making this soon!