Even if you don’t like spicy food, don’t be scared off by this grilled flank steak recipe that uses either a habanero or a Scotch bonnet pepper. While habanero peppers are no longer the hottest pepper out there, they pack quite a heat punch, registering 100,000-350,000 Scoville heat units, or about 12 to 140 times the heat of a jalapeño pepper. That serious heat is brought under control in this recipe by the rest of the marinade ingredients. Don’t get me wrong, you will taste some heat, but no medical attention will be needed!

Habanero & Scotch bonnet peppers are variants of the same species of hot chili peppers. They have a unique, citrus-like flavor with the the Scotch bonnet tending to be a little sweeter than the habanero.  Habaneros are a South American pepper, while the Scotch bonnet originated in the Caribbean. Hot peppers from hot climates in the hot weather are keeping it summer!

Mojo-Marinated Flank Steak (adapted from finecooking.com)

Active Time:  25 Minutes  Total Time:  2 Hours 35 Minutes    Serves 4 – 6

Ingredients:

For the Mojo:

• 6 cloves garlic (or 2 tablespoons minced garlic)
• 1 habanero or Scotch bonnet pepper, cored, seeded, and minced
• 1/2 teaspoon kosher salt
• 2 teaspoons whole cumin seeds, toasted
• 1/2 cup olive oil
• 3 tablespoons lime juice
• 3 tablespoons orange juice
• 2 teaspoons sherry vinegar
• salt & pepper to taste

For the Steak:

• 1 1/2 pounds flank steak
• 1 large red onion, thickly sliced and brushed with olive oil
• salt & pepper to taste

Directions:

To make the mojo: Toast the cumin seeds over medium high heat in a dry skillet until they are fragrant, about 6 minutes. In a food processor, combine the garlic, pepper, salt and toasted cumin seeds then pulse until the ingredients are finely chopped but not puréed. Scrape the mixture into a bowl and set it aside.

Heat the olive oil until it is fairly hot but not smoking, and pour it over the garlic-pepper mixture. Stir it all together then let it stand for 10 minutes. (This cooks the garlic slightly.) Whisk in the lime & orange juices and the vinegar. Season with salt and pepper and set it aside to cool completely.

For the steak: Put the steak in a zip-top bag or a shallow bowl and pour in 3/4 cup of the cooled mojo. Seal the bag and refrigerate the meat for at least 2 hours or overnight, turning occasionally. Refrigerate the remaining mojo.

To cook & serve: Heat the grill to medium-high. Remove the steak from the marinade, discarding the marinade. Pat the steak dry and season it with salt & pepper. Season the oil-brushed onion slices with salt & pepper, also.

Put the steak and onion slices on the grill at the same time. Cook the steak for 5 to 7 minutes on the first side and 3 to 4 minutes on the other side for a medium rare steak, or 5 minutes on the second side for a medium-well steak. Grill the onion for 6-7 minutes per side.

Remove the steak from the grill and let it rest for 5 minutes.

Meanwhile, warm the reserved mojo over low heat. Slice the flank steak very thinly on the bias and serve it with the reserved mojo and the grilled onions.

Cooking with spicy ingredients in the summer is a beautiful thing!  ~Linda

Mojo-Marinated Flank Steak (adapted from finecooking.com)

Active Time:  25 Minutes  Total Time:  2 Hours 35 Minutes    Serves 4 – 6

Ingredients:

For the Mojo:

• 6 cloves garlic (or 2 tablespoons minced garlic)
• 1 habanero or Scotch bonnet pepper, cored, seeded, and minced
• 1/2 teaspoon kosher salt
• 2 teaspoons whole cumin seeds, toasted
• 1/2 cup olive oil
• 3 tablespoons lime juice
• 3 tablespoons orange juice
• 2 teaspoons sherry vinegar
• salt & pepper to taste

For the Steak:

• 1 1/2 pounds flank steak
• 1 large red onions, thickly sliced and brushed with olive oil
• salt & pepper to taste

Directions:

To make the mojo: Toast the cumin seeds over medium high heat in a dry skillet until they are fragrant, about 6 minutes. In a food processor, combine the garlic, pepper, salt and toasted cumin seeds then pulse until the ingredients are finely chopped but not puréed. Scrape the mixture into a bowl and set it aside.

Heat the olive oil until it is fairly hot but not smoking and pour it over the garlic-pepper mixture. Stir it all together then let it stand for 10 minutes. (This cooks the garlic slightly.) Whisk in the lime & orange juices and the vinegar. Season with salt and pepper and set it aside to cool completely.

For the steak: Put the steak in a zip-top bag or a shallow bowl and pour in 3/4 cup of the cooled mojo. Seal the bag and refrigerate the meat for at least 2 hours or overnight, turning occasionally. Refrigerate the remaining mojo.

To cook & serve: Heat the grill to medium-high. Remove the steak from the marinade, discarding the marinade. Pat the steak dry and season it with salt & pepper. Season the oil-brushed onion slices with salt & pepper, also. Put the steak and onion slices on the grill at the same time. Cook the steak for 5 to 7 minutes on the first side and 3 to 4 minutes on the other side for a medium-rare steak, or 5 minutes for a medium-well steak. Grill the onion for 6-7 minutes per side. Remove the steak from the grill and let it rest for 5 minutes.

Meanwhile, warm the reserved mojo over low heat. Slice the flank steak very thinly on the bias and serve it with the reserved mojo and the grilled onions.