Flank steak in mojo criollo
Steaks
Spanish cuisine
Most commercial sauces and marinades are quite high in sodium so I like to make my own. This is my version of an easy Latin classic that is good on chicken and pork as well as beef. This marinates a steak for 4 people or so, or about 1 cut up chicken. I like to use flank steak (or even hangar or skirt) for this and then slice it to put into tortillas and serve with avocado, black beans, rice, cheese, diced tomatoes, lettuce, etc. While the meat is on the grill, use one of those nifty new grill skillets to make a side dish of grilled onions, peppers and mushrooms. This can double, and even triple, well.
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