Grilled Mojo Skirt Steak

Charred Plum Tomato, Avocado, Jalapeño, and Herbs

Pitmaster John Stage of Dinosaur Bar-B-Que | Syracuse, NY

Yield: 4 servings

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Adapted by StarChefs | october 2019

INGREDIENTS:

Steak:
(Yield: 2½ cups)
¼ cup coarsely chopped garlic
½ cup coarsely chopped onion
2 cups orange juice
½ cup lime juice
½ cup olive oil
¼ cup salt
1 tablespoon black pepper
2 teaspoons ground cumin
2 teaspoons dried oregano
1 tablespoon coarsely chopped cilantro
2 pounds skirt steak

Tomato and Avocado:
1½ pounds plum tomatoes, cored, halved lengthwise
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons finely chopped red onion
1 tablespoon seeded and finely chopped jalapeno
½ teaspoon finely chopped garlic
½ cup small diced avocado
1 tablespoon lime juice
2 tablespoons finely chopped cilantro

To Assemble and Serve:
Salt
Black pepper

METHOD:

For the Steak:
In a bowl, combine garlic, onion, and juices. In a large saucepan over medium flame, heat oil until smoke wisps. Sweat garlic mixture until softened. Stir in remaining ingredients. Transfer mixture to a Vitamix blender and pulse 3 to 4 times. Pour into a hotel pan and cool to room temperature. Using a fork, tenderize Steak on both sides. Submerge in hotel pan with marinade. Cover and marinate 4 to 24 hours in refrigerator.

For the Charred Tomato and Avocado:
Prepare and heat grill over medium heat. In a bowl, toss tomatoes with oil, salt, and pepper. Grill on both sides until skin pulls away easily; discard skins. Medium dice tomatoes and place in a bowl with remaining ingredients; stir to combine. 

To Assemble and Serve:
Prepare a grill to high heat. Remove steak from marinade. Pat dry with paper towels. Season with salt and pepper. Grill to medium, about 4 minutes per side. Serve topped with Tomato and Avocado.

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