“Aren’t you going to take a picture first?”
I pause, a chip with guacamole hovering between my plate and my mouth. I look down at the plate, with two homemade steak tacos and a mojo marinade glaze waiting in the most tantalizing fashion, next to a heaping spoonful of guacamole and chips. I don’t want to wait another few seconds so I can take a picture. I just want to start eating.
I absolutely love blogging about the awesome meals, both home-cooked and restaurant-made, that I get to eat. But sometimes, they’re so good that it’s easy to get carried away and eat them before even thinking to reach for a phone or a camera. This would have been one of those occasions, if not for the person who made the tacos, sitting right across from me.
The boyfriend and I have a pretty good system going, since both of us love cooking. Our weekends are usually a combination of dining out one night (or bringing in carryout), and cooking at one of our places the next night. In this case, it was his turn. He found Tyler Florence‘s recipe for a mojo marinade and prepared the most delicious tacos carne asada. Seriously, no need to go to a restaurant in this case.
MONEY-SAVING TIP: Check your weekly coupon clippings to see which meats will be on sale and base your recipes for the week on that.
The most time-consuming part of preparing this recipe was letting the steak soak in the marinade. But if you’re looking to save time, it was easy to do that first, get other chores and tasks out of the way around the apartment, and then remove the steak from the marinade bag and continue on with the recipe.
Here’s the recipe!
Note – we skipped the jalapeño in the marinade and the Serrano chile in the pico de gallo. If you’re looking for a spicier version of what we ate, then definitely check out Tyler Florence’s full recipe here.
- 4 minced garlic cloves
- 1 handful of finely chopped cilantro leaves
- Salt and pepper
- Juice from 2 limes
- Juice from 1 orange
- 2 tbs white vinegar
- 1/2 cup olive oil
To prepare the mojo marinade, pour the garlic, jalapeno, cilantro, salt and pepper into a bowl and mash it all together until it is pasty. Put the paste in a small bowl and add the lime and orange juice, white vinegar and oil. Shake and stir to combine. Pour into large bag and add 2 trimmed pounds of steak. Let it marinate in the refrigerator for anywhere between one to eight hours (we settled on two hours) and then remove from the bag.
Season the steak with salt and pepper. Heat up a grill pan or outdoor grill over medium-high heat. Drop a couple of tablespoons of olive oil onto the pan before adding the steak. The steak should grill roughly seven to 10 minutes on each side (only needs to be turned once) to reach medium-rare.
Remove from pan and cool down. Then cut the steak in thin diagonal slices.
To prepare the tacos, you can warm up tortillas for 30 seconds on the grill before you totally turn it off. Then add the steak, cheese (we actually went with feta, although Tyler Florence recommends Monterey), lettuce and Pico de Gallo (see recipe below).
Pico de Gallo
- 4 chopped vine-ripe tomatoes
- 1/2 chopped red onion
- 2 sliced green onions (keep the white and the green parts)
- 1 handful of chopped cilantro
- 3 micned garlic cloves
- Juice of one lime
- 1/4 olive oil (extra-virgin)
- 1 tsp kosher salt
Throw it all into a large bowl and toss. Spread the pico de gallo on top of the tacos and enjoy!