Well it looks like I am going home for a few days, one of my Grandmothers passed away this morning from complications of COPD. Though she will be missed, it has been a long road for her and I know she is no longer suffering. Mainly I will miss her cooking and getting so caught up in her stories that she would look at me quizzically saying, “Baby, do you remember me salting that?” I am sure it will hit me harder when I sit with my family, one person missing, but I bid ado to you kind folks for a day or so sabbatical to celebrate the life of a wonderful woman and a wonderful cook. I leave with you a wonderful recipe for the weekend, Mojo Marinated Steak. The citrus flavors in the background mixed with earthy notes of cumin and annatto paste pulls the meal together.
From one cook to the other, “Life is so brief that we should not glance either too far backwards or forwards…therefore study how to fix our happiness in our glass and in our plate.”- Grimod de la Reynière
Mojo Marinated Steak
1 steak, pounded out thin (Flank, Flat Iron, Skirt and Sirloin will work fine here)
1/3 -1/2 cup olive oil
1 oz. annatto paste, approximately
2 Tbsp lime juice
3 Tbsp orange juice
1/2 tsp Mexican oregano
1/2 tsp adobo
1 clove garlic, minced
Salt and pepper to taste
In a large bowl mix together the olive oil, annatto paste, lime juice, orange juice, oregano, adobo, garlic, salt and pepper. Add meat and coat liberally. Cover and marinate in refrigerator for at least two hours. Grill over high heat for 8-10 minutes or until preferred done-ness is achieved. Serve immediately.