These Mojo Steak Arepas with Salsa Criolla are packed with bright, savory flavors and are a perfect crowd-pleaser for your next cookout. The mojo marinade — citrusy and garlicky — tenderizes and infuses inexpensive cuts like flap, skirt, flank or top sirloin with big flavor. Combined with a fresh Salsa Criolla and stuffed into warm arepas, the result is irresistible.
Ingredients You Need for the Mojo Steak
- Steak: Flap steak (bavette) is my choice here for its beefy flavor and forgiving thickness; it soaks up the mojo marinade and cooks similarly to skirt steak. Slice against the grain for maximum tenderness. If you can’t find flap steak, skirt, flank, hanger, tri-tip or top sirloin are good substitutes. Avoid premium cuts like ribeye or tenderloin since they don’t need heavy marinating.
- Naranja Agria: Sour (bitter) orange juice is traditional in Cuban-style mojo and provides a distinctive sour-bitter citrus note. Fresh naranja agria can be hard to find; substitute 1 part orange juice to 2 parts lime juice, and optionally add some grapefruit juice for extra bitterness.
- Garlic: Use as much as you like — garlic is essential to the marinade.
- Spices: Ground cumin, ground coriander and bay leaves add depth. Season generously with kosher salt and freshly cracked black pepper.
- Avocado Oil: Choose a neutral oil with a high smoke point for grilling or searing in a hot cast-iron skillet.
Ingredients You Need for the Salsa Criolla
- Bell Peppers: A mix of finely chopped green and red bell peppers adds color, crunch and mild sweetness.
- Tomato: Use a firm tomato (vine-ripened or Roma) diced for texture and acidity.
- Onion: Sweet yellow or white onion works best to balance bitter and sour notes. Red onion gives more color and bite if preferred.
- Parsley: Fresh parsley brightens the salsa without the strong flavor of cilantro.
- Oil and Vinegar: Good extra-virgin olive oil and red wine vinegar form the dressing — they’re prominent, so use quality ingredients.
- Salt and Pepper: Season to taste with kosher salt and freshly cracked black pepper.
What are Arepas?
Arepas are cornmeal flatbreads made from pre-cooked, fine-ground corn flour called masarepa, popular in Venezuela and Colombia. They can be grilled, baked, fried or even boiled, then split and stuffed with fillings like cheese, shredded meat, chicken, beans, eggs, avocado or, in this case, mojo steak and salsa. Use fine-ground, pre-cooked masarepa (not masa harina) for correct texture; both white and yellow varieties are common.
What is Salsa Criolla?
Salsa Criolla is a simple, fresh condiment commonly served with grilled meats in South America. It typically includes diced bell peppers, tomato, onion, parsley, oil, vinegar, salt and pepper. Variations exist — some add oregano or use lime juice instead of vinegar. In Brazil, a similar mix is called vinaigrette. Note that Peruvian Salsa Criolla is different and focuses on thinly sliced onions.
How Long Should I Marinate the Steak?
Marinate the steak for at least 1 hour for noticeable flavor; for best results marinate up to 6 hours in the refrigerator. This allows the citrus and aromatics to penetrate and help tenderize the meat. Avoid marinating most cuts for more than 6 hours, as the acid can begin to break down proteins and create a mushy texture, unless you’re working with a very thick roast.
Naranja Agria Substitute
If you can’t find naranja agria, combine 1 part orange juice with 2 parts lime juice to approximate the balance of sweet and tart. Adding some grapefruit juice (one part) will introduce the bitter note found in sour orange.
Mojo Steak Arepas with Salsa Criolla
Ingredients
For the Mojo Steak:
- 1 pound flap steak (substitute skirt, flank or hanger)
- 3 tablespoons naranja agria juice (substitute: 2 tbsp lime + 1 tbsp orange)
- 2 tablespoons avocado oil
- 4 cloves garlic, finely grated
- 2 bay leaves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1 avocado, thinly sliced for serving
For the Salsa Criolla:
- 1/2 red bell pepper, finely chopped
- 1/2 green bell pepper, finely chopped
- 1/2 sweet yellow onion, finely chopped
- 1 vine-ripened tomato, finely chopped (or Roma)
- 2 tablespoons finely chopped fresh parsley
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
For the Arepas:
- 2 cups yellow or white masarepa (fine-ground, pre-cooked cornmeal)
- 1 teaspoon kosher salt
- 2 cups warm water, plus more as needed
- 1/4 cup avocado oil, plus extra for frying
Instructions
For the Mojo Steak:
- Combine the steak, naranja agria juice (or substitute), avocado oil, garlic, bay leaves, cumin, coriander, salt and pepper in a bowl. Toss to coat, cover and refrigerate 1 to 6 hours.
- Preheat a grill or cast-iron skillet over medium-high heat. If grilling, cook over direct heat until char marks form and the thickest part reaches 125°F for medium-rare. For skillet cooking, add 2 tablespoons avocado oil, heat until shimmering, then sear the steak about 4 minutes per side or until the thickest part registers 125°F (times vary by thickness).
- Transfer the steak to a cutting board and rest for at least 5 minutes. Thinly slice against the grain and serve with salsa criolla, avocado and arepas.
For the Salsa Criolla:
- Combine the red and green peppers, onion, tomato, parsley, olive oil, vinegar, salt and pepper in a bowl. Mix well, taste and adjust seasoning. Cover and let sit at room temperature until serving. If making more than an hour ahead, refrigerate up to 24 hours and bring to room temperature 15 minutes before serving.
For the Arepas:
- In a large bowl dissolve the salt in warm water. Gradually stir in the masarepa until a dough forms. The dough should be tacky but not sticky; adjust with more masarepa or water as needed.
- Form the dough into a ball, cover with a damp towel and rest 10 minutes to hydrate.
- Divide into 4 equal portions, shape into balls, then flatten into disks about 3/4 inch thick.
- Heat half the avocado oil in a large skillet over medium until shimmering. Fry the arepas in batches until golden, about 4 minutes per side, adding more oil as needed. Transfer to a towel-lined plate. Reheat in a 350°F oven for about 10 minutes if made ahead.
- To assemble, cut a horizontal pocket in each arepa and stuff with sliced mojo steak, avocado and salsa criolla. Serve warm.
Nutrition
Calories: 894 kcal, Carbohydrates: 57 g, Protein: 45 g, Fat: 57 g, Saturated Fat: 10 g, Sodium: 1442 mg. Nutrition info is approximate.