Home Garlic Mojo Skirt Steak Tacos. This is the Marinade you NEED.

Garlic Mojo Skirt Steak Tacos. This is the Marinade you NEED.

by Brad Prose
mojo skirt steak tacos

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Simple, rich flavors for steak

These savory, rich, garlic mojo skirt steak tacos will force you to eat at least 2 additional tacos than you planned for. You better make extra. Get ready for an incredibly simple recipe with very few ingredients.

It all starts with a sauce. Delicious mojo de ajo, which means ‘garlic gravy’.

If you look around online and search for a mojo-marinated skirt steak, you’re going to find a lot of variations of recipes. Generally, they will call for oil, garlic, citrus, and herbs to be blended together and poured over skirt steak to marinade. Sure, this can work… but it’s not on the same level.

skirt steak tacos

Mojo de Ajo: the hero.

This garlic mojo skirt steak is completely carried by the delicious sauce. Traditional mojo has a lot of variations but I love starting with a base of garlic confit, the slow-steeped garlic in olive oil. Be prepared for the entire house to smell amazing. The golden cloves and oil will be blended together with a few spices, creating both a delicious marinade and oil that can be used for all sorts of delicious meals afterward.

Frankly, making the mojo is the hardest part. Here’s the list of ingredients:

Mojo De Ajo Sauce

  • 1 cup olive oil
  • 12 clove garlic
  • ¼ cup cilantro
  • 1 zest of lime
  • 2 tbsp canned chipotles in adobo sauce, chopped
  • 1 tsp salt
  • ½ tsp black pepper, fresh ground
  • ½ tsp Mexican oregano

The mojo has so much flavor that you’ll realize I’m not using any other sauce or seasoning: Brushing the steak, letting it absorb, grilling the steak with some red onions, and putting it all into my mouth. Skirt steak is absolutely meant for marinades, as the ribbons are peeking open, ready to accept all of the delicious flavors you are wanting to apply. A fast char on the grill and you’re done.

Tacos are my preferred utensil, though rice would work incredibly well. You could hit it with some lime or cilantro if you want some brightness… but I just went for it. It’s definitely not a must, just taste it and adjust to how you like.

garlic confit

Recommended Steak:

Honestly, this sauce is amazing on every steak. The recipe I’m using below uses skirt steak, which is pretty much the champion of taking on marinades. I order my skirt steaks through Omaha Steaks, which are about 14 oz. each and nice to have on hand.

You can use this sauce for other steaks, you’ll just want to make sure that they are thin and ready for hot-and-fast grilling. I’ve also used it with tri-tips, hangar steaks, flat iron steaks, and ribeye crowns.

skirt steak with garlic marinade
Dripping with the mojo de ajo sauce
searing the steaks over a hot grill
Skirt steaks searing up on the grill
Print
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skirt steak mojo de ajo

Garlic Mojo Skirt Steak Tacos

  • Author: Brad Prose
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 70
  • Yield: 4 1x
  • Category: Beef
  • Method: grilling
  • Cuisine: bbq

Description

These savory, rich, garlic mojo skirt steak tacos will compel you to eat a few more  tacos than you planned for. You better make extra. Come hungry!


Ingredients

Scale

Mojo De Ajo Sauce

  • 1 cup olive oil
  • 12 clove garlic
  • ¼ cup cilantro
  • 1 zest of lime
  • 2 tbsp canned chipotles in adobo sauce, chopped
  • 1 tsp salt
  • ½ tsp black pepper, fresh ground
  • ½ tsp Mexican oregano

Instructions

  1. Preheat the oven to 300˚F.
  2. Pour the oil into an ovenproof saucepan and add in the peeled garlic cloves. Cover the pan with foil, and put into the oven for about 45 minutes. The garlic will be creamy and nutty in color. Remove the pot from the over and allow the oil to cool to room temperature.
  3. Place the oil & garlic into a blender, along with the rest of the ingredients. Puree until fairly smooth, and set aside.
  4. Pat the skirt steak dry with a paper towel. Brush the skirt steak generously with the mojo sauce, approximately 3-4 tbsp. Allow steak to rest at room temp with the marinade. Slice the red onions if you haven’t, and also brush them with the oil.
  5. Preheat the grill for direct cooking, hot flames around 400-450˚F.
  6. Place the onions on the grill, they will take longer than the steak. Allow them to grill for about 5 minutes before adding the steak, flip as necessary.
  7. Place the steak (or manageable slices) on the grill, letting it sear for 2-3 minutes on the first side and about 2 minutes on the other side. This will provide you with a medium-rare cook, so adjust accordingly.
  8. Remove the onions and the steak, allowing the steak to rest for about 10 minutes. Slice the steak against the grain. Chop the onions to preferred serving size. Mix the two, and add a little extra mojo.

Notes

I recommend making double the sauce.  You will most likely use it for other recipes and it will save you time if you make it all at once.

Keywords: steak, tacos, grilling, Mexican

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