Mojo Marinated Flank Steak With Grilled Onions


Fire up your grill and get ready for some serious smoke.

After my firm proclamation of skirt steak being one of the greatest steaks known to man, I inevitably got some questions and challenges to that. As comments rolled in, I realized that I've been so skirt-heavy in recent years that my recollection of other cuts, primarily flank, was a bit hazy. Only one way to correct that: grill more steaks!

After using half of my Mojo sauce as a dip for tostones (fried plantains) and fried yucca, I used the other half as a marinade for a two-pound piece of flank steak. I let the meat marinate in the sour, acidic Mojo for just an hour, then grilled it up alongside some onions. Once medium-rare, the steak rests, then we sliced and dug in.

Now don't get me wrong, this was a pretty awesome steak—beefy and tender with a slight tang from the Mojo—but it was only reaffirming my allegiance to skirt. For all the great flavor going on, I knew skirt would deliver even more, and kind of wished I was eating that. Flank will do no wrong here, but you can change up the cut for skirt easily, if you really want to raise the steaks.