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Flavorful Grilled Mojo Marinated Flank Steak Recipe with Easy Avocado Salsa

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A juicy, flavorful grilled flank steak marinated in a bright, citrusy mojo sauce paired with a fresh, creamy avocado salsa. Perfect for quick weeknight dinners or casual cookouts.

Ingredients

Scale
  • 4 cloves garlic, minced
  • 1/2 cup fresh orange juice (about 1 large orange)
  • 1/4 cup fresh lime juice (roughly 2 limes)
  • 1/4 cup olive oil (extra virgin preferred)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (Mexican oregano if available)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon crushed red pepper flakes
  • Salt and freshly ground black pepper, to taste
  • 1 flank steak, about 1.5 pounds (680 grams), trimmed
  • 2 ripe avocados, diced
  • 1/2 cup cherry tomatoes, quartered
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon fresh lime juice
  • Salt and pepper, to taste
  • Optional: 1 small jalapeño, seeded and minced

Instructions

  1. Prepare the Mojo Marinade: In a medium bowl, whisk together minced garlic, orange juice (120 ml / 1/2 cup), lime juice (60 ml / 1/4 cup), olive oil (60 ml / 1/4 cup), ground cumin, dried oregano, smoked paprika, red pepper flakes, salt, and pepper. This should take about 5 minutes.
  2. Marinate the Flank Steak: Place the trimmed flank steak (680 g / 1.5 lbs) in a large resealable plastic bag or shallow dish. Pour the mojo marinade over the steak, ensuring it’s evenly coated. Seal or cover, then refrigerate for at least 2 hours, preferably 4 to 6 hours for deeper flavor. Avoid marinating more than 24 hours.
  3. Preheat the Grill: About 20 minutes before cooking, preheat your grill to medium-high heat (around 400°F / 200°C). If using charcoal, wait until the coals are glowing red with a light layer of ash.
  4. Grill the Steak: Remove the steak from the marinade and let excess drip off. Place it on the grill and cook for about 4 to 6 minutes per side for medium-rare (internal temperature 130-135°F / 54-57°C). Adjust timing for desired doneness. Avoid pressing down on the steak; let it sizzle undisturbed to develop a nice crust. Use tongs to flip once.
  5. Rest the Steak: Transfer the grilled flank steak to a cutting board. Tent loosely with foil and rest for 10 minutes to keep the juices locked in.
  6. Make the Avocado Salsa: While the steak rests, combine diced avocados, cherry tomatoes, red onion, cilantro, lime juice, salt, pepper, and jalapeño (if using) in a bowl. Gently mix to combine without mashing the avocado. This takes about 5 minutes.
  7. Slice and Serve: Slice the flank steak thinly against the grain to maximize tenderness. Plate with a generous scoop of avocado salsa on top or on the side.

Notes

Marinate the steak for 2 to 6 hours for best flavor and texture; avoid marinating more than 24 hours to prevent mushiness. Let steak rest for 10 minutes after grilling to lock in juices. Slice against the grain for maximum tenderness. If flare-ups occur on the grill, move steak to a cooler spot or reduce heat. Use fresh citrus juices for best flavor; bottled juice can be a substitute in a pinch. The avocado salsa is best consumed within 24 hours to avoid browning.

Nutrition

Keywords: grilled flank steak, mojo marinade, avocado salsa, easy steak recipe, grilled steak, summer grilling, healthy steak recipe, citrus marinade

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