Cuban Marinated Skirt Steak: Bold Flavor, Effortlessly Unforgettable — Fine Spice Cuban Mojo

Cuban Marinated Skirt Steak: Bold Flavor, Effortlessly Unforgettable

Fine Spice Kitchen July 17, 2026 20 mins + marinate 4h - overnight prep · 10-15 mins cook
This Cuban Mojo Skirt Steak recipe delivers layers of bold, complex flavor with minimal effort. The secret is a deeply aromatic mojo marinade — bright with citrus, earthy from garlic, and savory with Fine Spice Cuban Mojo and Sazón blend. Top it with a fresh chimichurri and you have a showstopping plate.
Why This Works

Why This Cuban Recipe Works

Cuban mojo skirt steak earns its place in the dinner rotation because the marinade does most of the work. Skirt steak has loose, open grain that absorbs flavor more aggressively than most cuts — which means every bite is loaded with citrus, garlic, and spice. The Fine Spice Cuban Mojo blend adds the bright, savory warmth of traditional mojo without a dozen separate ingredients, and Sazón layers in deep, earthy complexity that makes the crust and the color exceptional. The chimichurri finishes it —bright, herby, and exactly what the rich char-edged steak needs.

Fine Spice Cuban Mojo
Shop This Recipe Fine Spice Cuban Mojo

The bright citrus-garlic foundation of the mojo marinade — built specifically for the bold, layered flavor Cuban cooking is known for.

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Cuban Marinated Skirt Steak: Bold Flavor, Effortlessly Unforgettable — made with Fine Spice Cuban Mojo
Cuban Marinated Skirt Steak: Bold Flavor, Effortlessly Unforgettable
Prep 20 mins + marinate 4h - overnight
Cook 10-15 mins
Serves 4
Category Entree
Cuisine Caribbean
Ingredients

What You'll Need

Marinade Mojo marinade

  • 2 lbs skirt steak
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 2 tbsp Fine Spice Cuban Mojo blend
  • 1 tbsp Fine Spice Sazón blend
  • ¼ cup soy sauce
  • ¼ cup Worcestershire sauce
  • 1 tbsp sofrito
  • Salt & pepper to taste

Sauce Chimichurri

  • ¼ cup olive oil
  • 1 tbsp red wine vinegar
  • ¼ cup fresh parsley, finely chopped
  • 1 tsp oregano
  • 2 garlic cloves, minced
  • 1 tbsp red bell pepper, chopped
  • 1 tbsp green bell pepper, chopped
  • 1 tbsp scallions, chopped
  • Juice of 1 lime
  • Crushed red pepper flakes
  • Salt & pepper to taste
Directions

How to Make It

1. Make the mojo marinade

In a medium bowl, combine olive oil, red wine vinegar, Fine Spice Cuban Mojo blend, Sazon blend, soy sauce, Worcestershire sauce, and sofrito. Whisk together until fully combined.


2. Season & marinate the steak

Season the skirt steak on both sides with salt, pepper, and an optional extra dusting of Sazon for deeper crust color and flavor. Pour the mojo marinade over the steak, cover, and refrigerate for at least 4 hours.For the best Cuban Mojo skirt steak, marinate overnight.


3. Make the chimichurri

Add all chimichurri ingredients to a bowl and mix together. Taste and adjust seasoning. Cover and refrigerate until ready to serve — the sauce deepens in flavor as it rests, and it's the perfect finishing touch for your Cuban mojo skirt steak.


4. Cook the steak

On the grill: Preheat to high heat. Remove steak from marinade and grill 4–5 minutes per side for medium-rare, or until you reach your desired internal temperature (130°F for medium-rare, 145°F for medium).

In a cast iron pan: Heat pan over high heat with a drizzle of oil until smoking. Sear the steak for 4–5 minutes per side until a deep, charred crust forms.


5. Rest, slice & serve

Transfer the cooked steak to a cutting board and allow to rest for 5–10 minutes. This step is essential — it lets the juices redistribute for a tender, succulent bite. Slice against the grain and drizzle generously with chimichurri sauce.


Chef's Tips

CHEF'S TIPS

The key to a great Cuban mojo skirt steak is slicing against the grain. Before marinating, identify which direction the muscle fibers run Skirt steak has a long, pronounced grain. Before marinating, identify which direction the muscle fibers run — then slice perpendicular to that direction after cooking. Cutting against the grain shortens those fibers and makes every bin't ite noticeably more tender.


Don't discard the leftover marinade - bring it to a boil in a small saucepan and reduce it into a glaze to brush over your Cuban mojo skirt steak right before serving for an extra hit of flavor.

The Upgrade
Fine Spice Sazón
Pairs With This Recipe Fine Spice Sazón

Adds deep color and earthy complexity to the marinade — the blend that gives this steak its signature crust and depth.

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Pairings

What to Pair With This Dish

Cuban Mojo skirt steak is bold and citrus-forward — so the best sides either complement that richness or cut through it. Garlic white rice soaks up the chimichurri and steak juices beautifully. Black beans bring a creamy, savory balance to the brightness of the mojo. Sweet plantains (maduros) add caramelized sweetness that plays perfectly against the citrus and char. A simple avocado salad with lime, red onion, and cilantro provides a fresh, cooling contrast — try seasoning it with Fine Spice Cuban Mojo blend.
FAQ

Common Questions

Can I use flank steak instead of skirt steak?

Yes — flank steak is an excellent substitute. It's slightly thicker and less fatty than skirt steak, so extend the marinade time by an hour or two. Cook time will also increase slightly depending on thickness. Slice against the grain after resting.

How long can I marinate skirt steak?

A minimum of 4 hours gives great flavor, but overnight (8–12 hours) is ideal. Avoid marinating longer than 24 hours — the citrus and vinegar in the mojo will start to break down the meat fibers too aggressively, affecting texture.

What is Cuban mojo made of?

Traditional Cuban mojo is built on sour orange or lime juice, garlic, olive oil, and warm spices like cumin and oregano. Fine Spice Cuban Mojo blend captures these classic flavors in a balanced dry blend — ready to use in marinades, rubs, or as a finishing seasoning.

Can I make this without a grill?

A cast iron skillet over high heat produces an exceptional char and crust — arguably as good as an outdoor grill. The pan must be screaming hot before the steak hits it. Don't move the steak once it's down.

What should I serve with Cuban mojo skirt steak?

Black beans and white rice, roasted sweet plantains, garlic mashed potatoes, or a simple avocado salad. The chimichurri sauce ties everything together and works across all your sides.

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