1/2 cup olive oil
8 - 9 cloves garlic, minced
2/3 cup freshly squeezed lime juice (about 6)
1/3 cup water
1 heaping teaspoon ground cumin
Salt and pepper to taste
1/3 cup chopped fresh cilantro
1 1/2 lb. flank steak
Make Cuban Mojo sauce: Heat olive oil in a medium saucepan. Add garlic and saute 30 seconds. Stir in lime juice, water, salt and pepper, and cumin. Over medium heat, bring back to a boil. Remove from heat and stir in cilantro.
Place steak in a roasting pan and pour 1/2 to 2/3 cup Mojo sauce over steak. Cover and marinate in refrigerator overnight (although I've gotten away with just a couple of hours). Either broil in oven, turning once, until preferred doneness - or sear on both sides on a medium-high grill, close lid and let cook another 12 minutes. Let rest ten minutes before slicing into thin slices against the grain. Sprinkle with more Mojo sauce before serving. Serves 3 - 4. Store leftover Mojo sauce in refrigerator for up to a week. Splash on cooked vegetables, chicken, fish, pork or salads.