Dinner Recipes

Cuban Flank Steak

In Cuba, there’s a simple condiment called mojo that is used as a marinade and a sauce — a spoonful of bright piquancy added to roasted vegetables at the end of cooking. Traditionally, it’s made with citrus, garlic, onions cumin, and oregano. We’ve added rum and cloves to our version, and the result is a marinade that’s bright and zingy with just a hint of sweet spice. The flavor is so fresh and it pairs beautifully with steak.

Our tip? Add some color and texture to your meal by serving it with cauliflower rice, black beans, red onions, fresh tomatoes, and avocado.

Servings: 4


1 cup fresh orange juice

½ cup fresh lemon juice

1 Tbsp organic olive oil

2 Tbsp Myers's dark rum

4 large shallots, minced

6 garlic cloves, minced

1 ½ Tbsp minced fresh Gelson’s organic oregano

4 dried whole cloves

1 Tbsp Gelson’s ground cumin

1 ½ lb flank steak, trimmed

¼ tsp kosher salt

½ tsp freshly ground Gelson’s black pepper

Olive oil cooking spray


  1. Whisk together the juices, oil, rum, shallots, garlic, oregano, cloves, and cumin in a medium bowl.

  2. Rinse steak, pat dry, and trim off any excess fat. Place steak in a ziplock bag, pour marinade, seal the bag, and then gently turn it to coat the steak.

  3. Refrigerate the steak for at least 12 hours or overnight, turning every few hours to make sure the marinade is evenly distributed.

  4. Remove steak from marinade, pat dry with paper towels, and season both sides with salt and pepper. Reserve the marinade.

  5. Spray a grill pan with olive oil spray and heat it to medium-high. Add the steak and sear for 5 to 7 minutes. Turn and cook for 2 minutes more. Transfer to a cutting board and rest for 10 minutes.

  6. Pour the marinade into the saucepan, and cook over medium-high heat until it boils, stirring occasionally. Lower the heat to medium and continue simmering until the marinade has reduced in half, about 10 minutes. Remove from heat.

  7. Slice steak into ¼”-thick slices. Tip: slice your flank steak against the grain, so every bite is soft and tender.

  8. Serve warm with citrus marinade reduction on top.

Each 3-ounce serving of cooked meat with sauce contains:

  • Calories 300
  • Fat 12 g
  • Saturated Fat 5 g
  • Cholesterol 54 mg
  • Sodium 210 mg
  • Total Carbohydrate 13 g
  • Dietary Fiber 1 g
  • Sugars 1 g
  • Protein 31 g
  • Vitamin A 8% DV
  • Vitamin C 66% DV
  • Calcium 5% DV
  • Iron 18% DV