Finding my mojo!

John and I actually found this recipe (courtesy of Tyler Florence) for a dinner party we had only a few days before Julian's arrival, but it was so good, it stood out in my memory as a must-be-mentioned recipe, even one-plus-week-and-one-baby later. Now that's good! 

This recipe was originally intended as a marinade for flank steak, but I'm pretty sure you could dip/soak/brush anything with it, and you'd be happy with the results. Seriously, this stuff is good. I'd be tempted to use it as a dipping sauce on its own, it's so delish, but I've also seen recipes using it brushed on chicken and fish, so the sky's the limit! That said, if you are going to make steak, maybe to serve as Carne Asada or something similar with a mexican theme, plan on using about 2 pounds of flank steak with this proportion of marinade. 

Mojo Marinade:

• 4 garlic cloves, minced
• 1 jalapeno, minced
• 1 large handful fresh cilantro leaves, finely chopped
• Kosher salt and freshly ground black pepper
• 2 limes, juiced
• 1 orange, juiced
• 2 tablespoons white vinegar
• 1/2 cup olive oil

Mojo Instructions:

In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment. 

*Alternatively, you can not read the instructions until after you've put all of the ingredients in a bowl, and then use an immersion blender to blend everything together. Either way appears to produce excellent results. : ) 

Yield: approximately 1 1/4 cups

COOKING INSTRUCTIONS: (Assuming you're making steak...)

Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.

Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.

We served this with our staple red cabbage salad, pico de gallo, guacamole, and a silly amount of black beans, and everyone went home very full and very happy.