Grilled Mojo Flank Steak

CAPITAL CITY CUISINE 005
BY ROBERT BALDUS, CAPITAL CITY MARKET
FROZEN & DAIRY AREA LEAD
SKIP TO RECIPES

Grilling season is suddenly upon us, and summer is almost in full swing. With Memorial Day approaching, I’m stepping outside to make one of my summertime favorites – mojo marinated flank steak. And since it’s not quite the dog days yet, I’m using my oven to roast sweet potatoes with a range of flavors from Europe to the Middle East to the Southern US. Finally, I’ll keep it cool with a refreshing cucumber and radish salad.

This full meal will be sure to delight adventurous and picky eaters alike, and is a healthy alternative to those heavily processed summertime staples. Please enjoy.

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Mojo Marinated Flank Steak

ingredients

  • 1 flank steak

  • Zest and juice of 1 orange

  • Zest and juice of 1 lemon

  • Juice of 2 limes

  • 1 Tbsp. Badia Sazón Completa

  • Garlic powder

  • Ground cumin

  • ½ Sweet onion, thinly sliced

  • 1 Tbsp. Extra virgin olive oil

instructions

  1. In a small mixing bowl, combine citrus zest and juice with the olive oil and whisk.

  2. Dry rub the steak on both sides with the sazón, and a conservative sprinkle of cumin and garlic powder.

  3. Line the bottom of your marinating dish with half of the onion and pour half of the wet mixture over top.

  4. Place the steak on top of this and press into the dish. Cover the steak with the remaining juice mixture and onions.

  5. Let marinate for at least two hours. Grill over fairly high heat, about 5-7 minutes per side, until an internal temperature of 130F degrees is reached.

  6. Remove from grill, wrap in aluminum foil, and let rest for five minutes.

  7. Remove foil and slice into strips, against the grain of the meat.


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Bonus Receipes

Earthy Spiced Sweet Potatoes

ingredients

  • 1-2 large sweet potatoes, peeled

  • 1 Tbsp. Extra virgin olive oil

  • Ziyad shawarma spice blend

  • Hungarian paprika

  • Salt & freshly ground black pepper

  • Cajun seasoning (optional)

instructions

  1. Preheat oven to 375F degrees.

  2. Rustically cut sweet potatoes into ¾ inch cubes and place into roasting pan.

  3. Pour in olive oil and stir to coat.

  4. Sprinkle with seasonings to taste. An even, thorough covering once over should be plenty. For a spicy take, replace the salt & pepper with the Cajun seasoning (this is my preferred method, but my wife prefers them milder).

  5. Stir again to cover sweet potatoes with the spices.

  6. Roast, uncovered, for 25-30 minutes, stirring halfway through. For a crispier final product, add a splash more oil and increase oven temp to 400F degrees.

Cucumber & Radish Salad

ingredients

  • 1 English (hot house) cucumber, thinly sliced

  • 4-6 Radishes, thinly sliced

  • ½ Sweet onion, thinly sliced

  • 1 Tbsp. Extra virgin olive oil

  • 1 Tbsp. Red wine vinegar

  • 1 tsp. Dried dill weed

  • Salt and freshly ground black pepper

instructions

  1. In a mixing bowl, combine the vegetables and olive oil, and stir to coat.

  2. Add the vinegar, dill weed, and salt & pepper to taste. I prefer a sealable container so that I can shake the salad to mix but stirring is fine.

  3. Let rest in the fridge for at least 2 hours.

  4. Before serving, let stand at room temperature for several minutes and stir, as the oil will solidify in the fridge.

Keri Tomac