Mojo (pronounced “MO-ho”) is a Cuban condiment made of garlic, citrus juices, cumin and other spices. It’s an incredible accompaniment to grilled sirloin steak.

Yield: Serves 6.



  • 1/2 cup fresh lime juice
  • 1/4 cup fresh orange juice
  • 1/4 cup water
  • 1 tsp oregano, crumbled
  • 1 tsp salt
  • 1 tsp freshly ground pepper
  • 1/2 cup extra-virgin olive oil
  • 8 cloves garlic, finely chopped
  • 1 tsp cumin
  • 1/4 cup chopped fresh cilantro
  • 2 lb (1 kg) sirloin steak, 1 1/2 inches thick


  1. Combine lime juice, orange juice, water, oregano, salt and pepper; set aside.
  2. To prepare mojo, heat oil in a medium saucepan over medium heat. Add garlic and cumin; cook just until fragrant, about 2 minutes. Remove from heat and carefully add lime juice mixture; mixture will spatter. Bring to a boil over medium heat. Remove from heat and cool to room temperature. Stir in cilantro. Cover and refrigerate half of mojo; reserve to serve with steak.
  3. Pour remaining mojo into a heavy zip-lock plastic bag to use as marinade. Add steak to bag and squeeze bag to coat steak with marinade. Seal bag and place on a plate. Refrigerate, turning bag occasionally, for 24 hours.
  4. Remove from refrigerator and let stand for 20 - 30 minutes. Meanwhile, preheat natural gas barbecue on medium heat for 10 - 15 minutes.
  5. Remove steak from marinade; discard marinade.
  6. Grill steak over medium heat on natural gas barbecue to desired doneness. Serve with reserved mojo.
Nutritional analysis per serving:

372 calories, 28 g fat, 27.2 g protein, 4 g carbohydrate, 0.4 g fibre, 497 mg sodium