Blood Orange Mojo Skirt Steak finished and ready to serve

Blood Orange Mojo Skirt Steak

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Blood Orange Mojo Skirt Steak marinates skirt in a citrus-garlic mojo, grills it hot and fast, and finishes with fresh cilantro.

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Mojo is the bright, garlicky citrus marinade at the heart of Cuban cooking, and blood orange gives it a gorgeous color and a deeper, almost berry-like sweetness. Skirt steak drinks it up in an hour and grills into something juicy, tangy, and loaded with garlic.

Don't marinate skirt much past an hour — the acid does its work fast, and any longer starts to turn the texture mealy. Pat it dry before it hits the grill so you get a real char instead of a steam bath.

Prep20 minutes plus 1 hour marinating
Cook10 minutes
Total1 hour 30 minutes
Serves4 servings
DifficultyEasy

Ingredients

  • 1½ pounds outside skirt steak
  • ½ cup fresh blood orange juice
  • 2 tablespoons fresh lime juice
  • ¼ cup olive oil
  • 4 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1½ teaspoons kosher salt
  • ½ teaspoon black pepper
  • ¼ cup chopped cilantro

Instructions

  1. 1Whisk together the blood orange juice, lime juice, olive oil, garlic, oregano, cumin, salt, and pepper.
  2. 2Marinate the steak for 1 hour in the refrigerator.
  3. 3Remove the steak and pat dry. Let stand for 20 minutes.
  4. 4Grill over high heat for 3–5 minutes per side, until 125–130°F.
  5. 5Rest for 8 minutes, slice thinly across the grain, and sprinkle with cilantro.

Pro Tips

  • Pat the steak dry after marinating. Wet meat won't char, and that grilled crust is half the appeal.
  • Keep the marinade to an hour. The citrus acid tenderizes quickly, but too long makes skirt steak mushy.
  • Slice thin and across the grain — skirt steak demands it, and it's the difference between tender and tough.

Substitutions

blood orange juice → regular orange juice plus a splash of lime You lose the color but keep the sweet-tart citrus balance.
outside skirt steak → flank or flat iron steak Both take a citrus marinade well; adjust grill time to thickness.
fresh cilantro → chopped parsley For cilantro-averse cooks, parsley keeps it fresh and green.

Storage Instructions

Store leftover sliced steak in the refrigerator for up to 3 days. It's fantastic cold in tacos or salads, or reheat it briefly in a hot pan.

Make Ahead

Mix the mojo a day ahead and keep it refrigerated. Marinate the steak up to 1 hour before grilling — no longer. Chop the cilantro fresh at serving time.

Frequently Asked Questions

Can I make Blood Orange Mojo Skirt Steak ahead of time?

Mix the mojo a day ahead and keep it refrigerated. Marinate the steak up to 1 hour before grilling — no longer. Chop the cilantro fresh at serving time.

How do I store leftover Blood Orange Mojo Skirt Steak?

Store leftover sliced steak in the refrigerator for up to 3 days. It's fantastic cold in tacos or salads, or reheat it briefly in a hot pan.

Can I freeze Blood Orange Mojo Skirt Steak?

Freeze the raw steak in its mojo for up to 2 months and thaw overnight in the fridge. Cooked steak freezes acceptably but is best enjoyed fresh.

What should I serve with Blood Orange Mojo Skirt Steak?

Black beans and rice, fried plantains, or warm tortillas make it a Cuban feast. A cabbage slaw adds crunch and a cold beer keeps it casual.

Can I adjust Blood Orange Mojo Skirt Steak for the ingredients I actually have?

Yes. The Substitutions section on this page covers the swaps that actually hold up. Keep the sear-and-rest order the same and you have room to adjust the flavors around it.

What is the most common mistake when making Blood Orange Mojo Skirt Steak?

Pat the steak dry after marinating. Wet meat won't char, and that grilled crust is half the appeal.

How long does Blood Orange Mojo Skirt Steak take?

About 1 hour 30 minutes from start to finish, including 10 minutes of active cooking. Most of it is hands-on, so plan to stay near the stove.

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