"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Reply
 
Thread Tools Display Modes
 
Old 10-14-2003, 06:46 AM   #1
Senior Cook
 
Join Date: Dec 1969
Posts: 160
i was bored so....

It's not REALLY a Fajita Marinade, but it works. Just make sure you reserve some of the marinade to use as a sauce with the finished product.

CUBAN STYLE MOJO MARINATED FLANK STEAK

Yield: Approx. 6 - 8 oz Portions

Ingredients:

3 lbs. Flank, Skirt, or Hanger Steak
1-2 Fresh Jalapeno or Serrano Chiles
6 Medium Cloves of Garlic
1 cup loosely packed fresh Cilantro, rinsed and dried
2 Tbsp. Fresh Thyme
1/2 Medium sized Red Onion OR 4 Shallots, coarsely chopped
2-3 Tbsp. Honey
Juice of 2 Limes
3/4 cup Corn Oil
Kosher Salt to taste

Method:

Combine all ingredients except for the steak and salt in a food processor or blender, and blend until ingredients are well incorporated. Use just one of the chilis, then add in another if you want it hotter. For one chili, use 2 Tbsp. Honey; use 3 Tbsp. Honey for two chiles. In a ziplock bag or shallow dish, place steak and approx. 1/2 cup of the marinade. Massage marinade into both sides of the meat, and marinate overnight in the refrigerator, turning the meat at least twice.

Prepare Grill to Medium-High. Remove meat from the refrigerator, and let it sit at room temp. for at least 30 minutes. Season both sides of the steak liberally with the Kosher salt and place on the grill. Cook to desired doneness, approx 4 minutes per side for Medium Rare. Using a sharp knife, slice steak on a bias to approx. 1/8"-1/4" slices. Drizzle the remaining marinade over the meat and serve.[/u]

__________________

__________________
Anonymous is offline   Reply With Quote
Old 10-14-2003, 06:48 AM   #2
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
whoops

Posted recipe as guest. Didn't realize that I didn't log in until I tried to post it, and I wasn't sure if it would erase if I logged in first
__________________

__________________
ironchef is offline   Reply With Quote
Old 10-14-2003, 11:36 PM   #3
Senior Cook
 
carnivore's Avatar
 
Join Date: Feb 2003
Location: the great fly-over
Posts: 291
hi ironchef,
just wanted to say that the recipe looks really good--i will definitely try it here in the next week or two.
I have a few questions: what defines "mojo"? i was thinking that it must involve sour orange juice. Also, I realize that "true" fajitas must use skirt steak, but i've tried skirt steak twice, and either it really sucks, or the cuts of it we get locally do. I'm inclined to think it's the latter. It's always very stringy, and you have to almost choke it down. I live in the midwest, so I'm assuming that the cuts you can buy in areas with prominent cultures that use it frequently must be superior?
__________________
carnivore

Wine in a box is better than no wine at all.
carnivore is offline   Reply With Quote
Old 10-14-2003, 11:40 PM   #4
Senior Cook
 
carnivore's Avatar
 
Join Date: Feb 2003
Location: the great fly-over
Posts: 291
one more question

ironchef--
one more question: what is "hanger steak"? that's a cut i haven't heard of. what can you tell me about it?
thanks,
__________________
carnivore

Wine in a box is better than no wine at all.
carnivore is offline   Reply With Quote
Old 10-15-2003, 02:32 PM   #5
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
For the other post, "hanger steak" is another term for flank steak, or meat coming from roughly the same area of the cow as flank steak. I put that in, just in case some people go to the store or supermarket looking for skirt or flank steak and only see hanger steak, then leave thinking the store doesn't carry the cut they need. Yes, a traditional mojo involves sour orange juice, but this is a modification I made, since fajitas are more Mexican than cuban, and limes to me taste better anyway. Plus the limes seem to help break down any toughness in the meat and help tenderize it.

Regarding the cuts of skirt steak that you get, I would think that the cuts that you get would be superior to those that we get in Hawaii because of the quality and quantity of beef that is raised where you live. At the store that I shop at, there are two types of Black Angus cuts available, one from the mainland, and one from Parker Ranch on the Big Island of Hawaii. They have cuts from the Tenderloin all the way to Chuck Roasts and Short Ribs so I usually buy those vs. the commerical choice cuts that are more readily available. I mean, I guess in theory with fajitas, you shouldn't have to spend the extra money to buy black angus prime vs. choice meat, but I guess if it helps, it helps. Another reason may be that you might not be marinating the meat in enough citrus. I don't have scientific proof, but it does seem that marinades with high citrus or acid content does help break down tougher cuts of meat. With the marinade I posted, you could even add the juice of an additional lime, if you feel the meat you are using will be really tough. Another explation is maybe you aren't cutting your meat thin enough? I would cut it at no more that 1/8" thick, even 1/4" might be too thick if the meat is a little tough. Other than that, as long as the meat is not overcooked it should be ok. If you have a meat mallet then you could pound the steak to help tenderize it as well.

Quote:
Originally Posted by carnivore
hi ironchef,
just wanted to say that the recipe looks really good--i will definitely try it here in the next week or two.
I have a few questions: what defines "mojo"? i was thinking that it must involve sour orange juice. Also, I realize that "true" fajitas must use skirt steak, but i've tried skirt steak twice, and either it really sucks, or the cuts of it we get locally do. I'm inclined to think it's the latter. It's always very stringy, and you have to almost choke it down. I live in the midwest, so I'm assuming that the cuts you can buy in areas with prominent cultures that use it frequently must be superior?
__________________
ironchef is offline   Reply With Quote
Old 10-15-2003, 08:54 PM   #6
Senior Cook
 
carnivore's Avatar
 
Join Date: Feb 2003
Location: the great fly-over
Posts: 291
thanks for the info, ironchef.
i have another question about skirt steak: I've never read anywhere about how (or if you even should) trim a skirt steak. As memory serves, when I buy it at the grocery store it has a 'membrane' type skin on the top of it. should i trim this off as i would trim the membrane off the bottom of a rack of spareribs? I'm wondering if that contributes to it's stringiness...Is there a proper "trim" for skirt steak?
__________________
carnivore

Wine in a box is better than no wine at all.
carnivore is offline   Reply With Quote
Old 10-15-2003, 09:17 PM   #7
Senior Cook
 
carnivore's Avatar
 
Join Date: Feb 2003
Location: the great fly-over
Posts: 291
after thinking about it, "membrane" is probably a wrong description--I would equate it more to the "silver-skin" on a pork tenderloin (which i always cut off). But I've never seen a cookbook or recipe that called for this to be cut off a skirt steak.
__________________
carnivore

Wine in a box is better than no wine at all.
carnivore is offline   Reply With Quote
Old 10-16-2003, 01:45 PM   #8
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
silver skin

ooh I forgot about the silver skin too. Yes, you would definitely want to trim that off. unlike fat, the silver skin does not get more tender or flavorful with cooking. using a very sharp boning or paring knife, just lightly scrape the silver skin off the meat. that should also help with the meat being less tough
__________________
ironchef is offline   Reply With Quote
Old 11-07-2003, 08:09 PM   #9
Senior Cook
 
carnivore's Avatar
 
Join Date: Feb 2003
Location: the great fly-over
Posts: 291
I just tried ironchef's recipe tonight and it's really good. Of course I had to put some extra peppers and garlic in there :D
I also tried trimming the skirt steak as suggested and had no complaints! I think I got a better cut this time, too.
__________________
carnivore

Wine in a box is better than no wine at all.
carnivore is offline   Reply With Quote
Old 11-08-2003, 11:33 AM   #10
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Thanks for the info about the silver skin carnivore - The next time I do ribs or flank I will do that. Sunday might be a good fajita night.....

(hey, I'm glad you posted something - I have wondered where you were - thought maybe you fell into your smoker or something :P )
__________________

__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Balsamic marinated steak sandwich abjcooking Beef 8 03-05-2006 02:03 PM
Stuffed Flank Steak (TNT) GB Beef, Pork, Lamb & Venison 6 02-14-2005 12:01 PM
Marinated Bourbon Steak SizzlininIN Beef 2 11-19-2004 02:09 PM
Marinated Flank Steak Raine Beef 0 06-08-2004 12:39 PM
Vegetable Stuffed Flank Steak..Low Fat + Exchanges Filus59602 Health, Nutrition and Special Diets 0 09-24-2002 01:23 PM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:08 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.