Cuban Churrasco

Ingredients

• Beef plate

  Inside skirt steak, separable lean only, trimmed to 1/4" fat, all grades, raw

  3 lb or 1.36kg

• Garlic

  Raw

  30 cloves, minced or 90g

• Salt

  Table

  2 tsp or 12g

• Peppercorn

  Whole peppercorns, black

  1 tsp or 2g

• Orange juice drink

  1 ½ cup or 374g

• Onions

  Raw

  1 cup, chopped or 160g

• Oregano

  Spices, dried

  2 tsp, leaves or 2g

• Olive oil

  Salad or cooking

  ½ cup or 108g

Directions

1. To make the marinade: Mash garlic, salt, and peppercorns into a paste, using a mortar and pestle. Stir in sour orange juice, onion, and oregano. Let sit at room temperature for 30 minutes or longer. Whisk the garlic-orange juice mixture with the olive oil until well blended. Preparing the Meat: Preparing the meat is very easy. Place the meat in a large bowl or pan. Add enough mojo marinade to cover the meat. Place a cover over the bowl or pan and place in the refrigerator a minimum of five hours, but preferably overnight. Grilling the Meat: Grill the marinated steaks outdoors on a gas or charcoal grill -- make sure your coals are hot and white! You can cook them however you like your steak -- from rare to well done. However, we recommend that you cook it RARE! Serve the meat with the chimichurri sauce -- it tastes great!