Carne Asada (Cuban Mojo Dry Spice Marinade)
Steak Quesadillas w/ Cuban Garlic-Citrus Marinade (Mojo)
5 undefined minutes
20 undefined minutes
Last Friday we decided to whip up our own version of Carne Asada with a spin, to go into our quesadillas! Any true spice aficionados will tell you they prefer to buy whole spices that can then be freshly ground into small quantities. During our search for something with potent flavor to pair as a marinade with our flank steak, we found the perfect match right at our friends Artisanal Foods! The Cuban Mojo Spice Blend by Woodland Foods was the secret to upgrading our quesadillas with the juiciest, flavorful, and most tender Carne Asada recipe:
- 1- 1 ½ lb. flank steak (grass fed)
- 2 tablespoons Cuban Mojo Spice Blend (by Woodland Foods)
- ½ cup of whole milk
- Fresh cilantro optional garnish, jalapenos
- Place flank steak in a large (9 x 13-inch) baking dish.
- Whisk together whole milk and Mojo dry spice until fully blended. Pour over steak. Cover and chill for at least 1 hour (or up to 8 hours), turning occasionally.
- Remove steak from marinade. Discard marinade.
- Prepare a hot fire by piling charcoal on one side of grill, leaving other side empty. (For gas grills, only light one side.) Place food grate on grill. Place steak on lit side of grill. Grill, covered with grill lid, over medium-high heat (350° to 400°) about 20 minutes, flipping halfway through. If you are cooking a smaller flank steak (about 1 lb.), it may only need about 15 minutes on the grill.
- The steak is done when the edges are charred and crispy, and you see some nicely dark searing on the top. Check the temperature in the thickest part with an instant-read thermometer: 115 to 120°F for rare steak, 120 to 125°F for medium-rare steak, 130 to 135°F for medium steak, and 140 to 145°F for medium-well steak.
- Let stand 5 minutes before slicing against the grain.
Don't settle for a boring quesadilla! The bold Cuban Mojo Spice Blend balances savory garlic, spicy chiles and citrusy orange flavors, capturing rich, complex flavor that balances savory, sweet, and spicy. Place this grilled bad boy into a cheesy quesadilla that you can cut, garnish and serve :)
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