Mojo Beef

Name: Mojo Beef
Yield: 2
Cuisine: Cuban
Ingredients: 300g rump steak (10½oz); 2 tablespoons orange juice (40ml); 2 tablespoons extra virgin olive oil (40ml); 1 tablespoon lime juice (20ml); 2 cloves garlic, crushed; 1 teaspoon finely grated lime zest (optional); 1 teaspoon finely grated orange zest (optional); 1 teaspoon dried oregano; 1 teaspoon salt flakes, crushed; ½ teaspoon freshly ground black pepper; ¼ teaspoon ground cumin

Mojo (pronounced mo-ho and also called mojo criollo) is a classic Cuban marinade of garlic and citrus used on just about everything, especially chicken, pork and – my favourite – mojo beef. Bitter orange is used when it’s available, otherwise sweet orange combined with lime works nicely. The citrus zest in the marinade is optional; if you’re juicing fresh fruit it makes sense to add some, also if you’re making ajilimójili butter to serve with corn (which is a great accompaniment). Mojo beef can be made with any cut, just vary the marinating time to suit the tenderness so the citrus doesn’t start to ‘cook’ it. Tender cuts like rib-eye or tenderloin only need 1–2 hours; sirloin or rump 2–3 hours; and flank or skirt steak 3–4 hours. I’ve even used mojo marinade on octopus, which can be marinated overnight; for fish or prawns 30 minutes will do and chicken no more than an hour. A savoury, elegant red wine, like nebbiolo, is a great match with mojo beef. I especially like the one from Topper’s Mountain on the New England Tablelands of northern NSW where the grapes are grown at over 900m. A side dish of crispy smashed potatoes to soak up some of that delicious mojo sauce won’t go astray either; see video below. Thanks to my friend Paul Carmichael for introducing me to mojo marinade.

Serves 2

Ingredients

300g rump steak (10½oz)
Coriander sprigs, for garnishing
Crusty bread, for serving

Mojo Marinade

2 tablespoons orange juice (40ml)
2 tablespoons extra virgin olive oil (40ml)
1 tablespoon lime juice (20ml)
2 cloves garlic, crushed
1 teaspoon finely grated lime zest (optional)
1 teaspoon finely grated orange zest (optional)
1 teaspoon dried oregano
1 teaspoon salt flakes, crushed
½ teaspoon freshly ground black pepper
¼ teaspoon ground cumin

Method

Make Mojo Marinade: Use a stick blender or small food processor to combine everything.
Place steak in a container with the Mojo
Marinade, cover and marinate for 2–3 hours. If marinating for more than 2 hours, refrigerate it then remove from the fridge an hour or so before cooking to allow it to return to room temperature.
Preheat a char-grill pan or barbecue to medium–high heat.
Remove meat from the marinade, wiping it gently to remove most of the marinade clinging to it.
Transfer marinade to a small saucepan, place over a medium heat and simmer until reduced to a saucy consistency.
Meanwhile, place meat on the grill.
Cook for 4 minutes, then turn and cook the other side for about 3 minutes for medium, depending on thickness.
Remove to a warm plate and set aside in a warm place for a couple of minutes.
Slice on the diagonal and arrange on a platter with coriander.
Drizzle mojo beef with some of the marinade and serve with crusty bread and remaining marinade on the side.