Ingredients Jump to Instructions ↓

  1. 3 large oranges Juice of

  2. 2 large limes

  3. 6 tablespoons olive oil

  4. 1/2 cup minced fresh parsley

  5. 2 tablespoons minced fresh oregano

  6. 1 teaspoon salt

  7. 2 large garlic cloves, minced

  8. 2 12-14 oz sections beef tenderloin Avocado slices and red ripe tomato slices for garnish

Instructions Jump to Ingredients ↑

  1. 2 1/2 hours before grilling, or overnight, mix mojo ingredients in a small bowl. Place tenderloin sections in a plastic bag and pour 2/3 of mojo over them. Cover and refrigerate steaks and remaining mojo. Remove beef from refrigerator, drain and blot. Let beef sit, covered, at room temperature for 20-30 minutes. Heat grill for a 2 level fire capable of cooking first on high heat, and then on medium heat. Transfer tenderloins to grill, arranging them so that thick end is over hottest part of fire. Cook, uncovered, on high heat for 3 minutes, rolling beef on all sides. Move beef to medium heat, continue turning and complete grilling as indicated. This tenderloin, about 2 1/2 inches in diameter, needs an additional 10-12 minutes on medium, and thick ones over 3 inches in diameter, require up to 20 minutes. The meat is done when internal temperature reaches 155 degrees. Can also be used sliced as a Cuban Steak sandwich.


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