📖 Instructions

1. First things first, let's make the mojo marinade. In a large bowl, whisk together the sour orange juice, lime juice, minced garlic, olive oil, chopped cilantro, ground cumin, dried oregano, and salt and pepper. This is where the magic happens, so don't be shy with the seasonings! I like to add a little extra garlic, but hey, that's just me! Oh and, umm... try not to spill like i do everytime. Haha.
2. Next, place your steaks in a large resealable bag or a shallow dish. Pour the mojo marinade over the steaks, making sure they're fully coated. Seal the bag or cover the dish with plastic wrap. Pop it into the refrigerator and let it marinate for at least 4 hours, or preferably overnight. I know, waiting is the hardest part, but trust me, it's worth it.
3. When you're ready to cook, take the steaks out of the refrigerator and let them sit at room temperature for about 30 minutes. This helps them cook more evenly. While the steaks are resting, preheat your grill pan over medium-high heat. Make sure its hot!
4. Now, carefully place the marinated steaks on the hot grill pan. Cook for about 4-5 minutes per side for medium-rare, or longer if you prefer your steak more well-done. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C). Be careful not to overcook them, or they'll get tough! A little pink inside is perfect, I think. That's just personal preference. What do I know.
5. Once the steaks are cooked to your liking, remove them from the grill pan and let them rest for about 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Don't skip this step! Seriously, it makes a difference.
6. Finally, slice the steaks against the grain and serve immediately. Garnish with fresh cilantro and lime wedges, if desired. I love to serve this with white rice, black beans, and sweet plantains for a complete Cuban feast. And maybe a mojito... or two. But who's counting?
7. Enjoy!