Cuban Flank Steak

Flank steak, marinated in a lime-garlic Cuban Mojo sauce, grilled and thinly sliced.


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.