Inspired by our meal at Jimmy’z Kitchen in Miami, we decided to try out this dish at home. Its origin is Argentinian, but it is popular in a lot of Latin American cuisines. First, prepare the marinade (mojo): Place peeled garlic cloves from 2 bulbs, 2 tsp salt, 1 tsp whole black peppercorns, and 1 onion (rough-cut) in a food processor. Blend until pureed, then add 1 ½ cups sour orange juice (here, ¾ cup orange juice plus the juice from 2 limes and 2 lemons), 4 sprigs fresh marjoram. Let the mixture sit for 30 mins. In the mean time, heat 1 cup of olive oil in a small pot until hot (but not boiling). Whisk the citrus mixture into the oil, then let cool; this is your mojo. Pour the mojo over skirt steaks (we used three ½ lb steaks) and let marinate for at least 5 hours. Second, while the meat is marinating, make the chimichurri: place ½ bunch cilantro, ½ bunch curly parsley, 8 cloves garlic, the juice of 2 limes and 1 lemon, ½ tsp crushed red pepper, and some salt and pepper in a blender. Puree, then whisk in 2/3 cup olive oil (I added it to the food processor, which may have been a mistake because it emulsified). When meat is ready, pan-sear it in a grill pan (it took about 15 minutes for one steak to cook medium well), then pour the chimichurri over top. Serve with rice and fried plantains. The churrasco recipe is from Three Guys from Miami Cook Cuban. The chimichurri recipe is based on that cookbook, with modifications (omitted vinegar, onion, and oregano, increased citrus juice). (Jan. 2014)
Cooking Adventures 