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Mojo Marinated Steak

Prep 20 min
Cook 75 min
Servings 6

Marinated steak, garlicky chimichurri sauce nestled inside a baguette and paired with a Corona Premier. No one said delicious needs to be hard.

Ingredients

  • 3 full size French baguette
  • 4 cups of potato sticks

MOJO MARINATED STEAK

  • 4 cloves garlic, peeled
  • 1/2 cup lime juice
  • 1/2 cup chopped cilantro
  • 2 tsp. kosher salt
  • 1 tsp. cumin
  • 1 cup canola oil
  • 2 lbs choice steaks (skirt, top sirloin, NY strip, rib eye)

CHIMICHURRI SAUCE

  • 6 cloves garlic, peeled, whole
  • 1 small jalapeno pepper, stem and seeds discarded
  • 1 bunch cilantro
  • 1 bunch parsley
  • 2 tbsp. fresh lime juice
  • 1/2 cup canola oil
  • 1/2 tsp. dark chili powder
  • 1 tsp. kosher salt
Print Recipe

Directions

  • Turn on grill to medium high and let it heat until hot.
  • Season marinated steaks on each side with salt and pepper. Let sit for 30 minutes to come to room temperature before grilling.
  • Lay the steaks on the hottest part of the grill and to sear, flip steaks every 2 minutes until desired doneness is reached. Remove steaks from grill and place on a wire rack over a plate to rest for 10 – 15 minutes.
  • Heat the baguettes on the grill for 3-5 seconds per side.
  • Cut the steak against the grain into 1/2” thick strips, then rotate the steak strips and cut again in 1/2” pieces, place back on to plate without the wire rack. Continue until all the steaks are diced.

To Assemble:

  • Cut the baguettes in half and slice them open. Fill the baguettes with steak.
  • Add the chimichurri sauce on top of the steak and finish with the potato sticks.

Mojo Marinated Steak

Marinated steak, garlicky chimichurri sauce nestled inside a baguette and paired with a Corona Premier. No one said delicious needs to be hard.

prep 75 min
cook 20 min
servings 6

Ingredients

  • 3 full size French baguette
  • 4 cups of potato sticks

MOJO MARINATED STEAK

  • 4 cloves garlic, peeled
  • 1/2 cup lime juice
  • 1/2 cup chopped cilantro
  • 2 tsp. kosher salt
  • 1 tsp. cumin
  • 1 cup canola oil
  • 2 lbs choice steaks (skirt, top sirloin, NY strip, rib eye)

CHIMICHURRI SAUCE

  • 6 cloves garlic, peeled, whole
  • 1 small jalapeno pepper, stem and seeds discarded
  • 1 bunch cilantro
  • 1 bunch parsley
  • 2 tbsp. fresh lime juice
  • 1/2 cup canola oil
  • 1/2 tsp. dark chili powder
  • 1 tsp. kosher salt

Directions

  • Turn on grill to medium high and let it heat until hot.
  • Season marinated steaks on each side with salt and pepper. Let sit for 30 minutes to come to room temperature before grilling.
  • Lay the steaks on the hottest part of the grill and to sear, flip steaks every 2 minutes until desired doneness is reached. Remove steaks from grill and place on a wire rack over a plate to rest for 10 – 15 minutes.
  • Heat the baguettes on the grill for 3-5 seconds per side.
  • Cut the steak against the grain into 1/2” thick strips, then rotate the steak strips and cut again in 1/2” pieces, place back on to plate without the wire rack. Continue until all the steaks are diced.

To Assemble:

  • Cut the baguettes in half and slice them open. Fill the baguettes with steak.
  • Add the chimichurri sauce on top of the steak and finish with the potato sticks.

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