Name: Grilled Steak Skewers with Mojo Rojo
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 2 lbs sirloin steak, trimmed and sliced ¼-inch thick against the grain; 1 red bell pepper, seeded and quartered; 1 dried ancho chili pepper, seeds removed; 2 dried arbol chili peppers, seeds removed; 2 cloves garlic; 2 tbsp olive oil; 2 tbsp red wine vinegar; 1 tsp salt; 1 tsp ground cumin

Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance between smoky, spicy, and tangy flavors. The steak stays juicy thanks to the quick marinade, and the sauce clings beautifully to the meat. It’s simple to prep, cooks in minutes, and delivers that wow factor I want when serving guests. Whether I’m grilling for a casual dinner or entertaining friends, these skewers always impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 pounds sirloin steak, trimmed and sliced ¼-inch thick against the grain
1 red bell pepper, seeded and quartered
1 dried ancho chili pepper, seeds removed
2 dried arbol chili peppers, seeds removed
2 garlic cloves
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon salt
1 teaspoon ground cumin

Directions

I soak the dried ancho and arbol chilies in hot water for 20 minutes, then drain them.
I trim the sirloin of fat and slice it thinly against the grain into ¼-inch strips.
In a blender, I combine the soaked chilies, red bell pepper, garlic, cumin, vinegar, and olive oil. I puree until smooth, adding a splash of water if needed.
I marinate the steak slices in the Mojo Rojo sauce for 20–30 minutes.
I thread the marinated steak onto skewers, leaving space for even cooking.
I preheat the grill to medium-high and oil the grates. I sear the skewers over direct heat for 1–2 minutes per side, then move them to indirect heat.
I baste with any leftover sauce and cook for another 3–4 minutes per side, until the steak reaches 125°F for medium-rare.
I let the skewers rest briefly before serving hot.

Servings and Timing

This recipe serves 4 people, making about 8 skewers. The total time is 45 minutes, including 30 minutes of prep and marinating, and 15 minutes of grilling.

Variations

Milder heat: I reduce or omit the arbol chilies if I want less spice.
Different protein: Chicken thighs or pork tenderloin also work beautifully with Mojo Rojo.
Vegetable skewers: I add mushrooms, zucchini, or onions to the skewers alongside the steak.
Citrus twist: A splash of orange or lime juice in the sauce adds a bright, fresh note.
Serve with sides: I like pairing these with rice, roasted potatoes, or a fresh salad.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the skewers gently on a low grill or skillet so the steak doesn’t dry out. These also freeze well — I wrap the cooked skewers tightly, freeze for up to 2 months, and thaw overnight in the fridge before reheating.

FAQs

How spicy are these skewers?

They’re fairly spicy thanks to the arbol chilies. I adjust the heat by reducing the amount of arbol or swapping them for milder chilies.

Can I make the Mojo Rojo ahead of time?

Yes, I often make the sauce a day ahead and keep it in the fridge. It allows the flavors to deepen and makes cooking faster.

Do I need to soak wooden skewers?

Yes, if using wooden skewers, I soak them in water for at least 30 minutes before grilling to prevent burning.

What cut of steak works best?

I usually use sirloin because it’s lean and tender, but flank or skirt steak sliced thin also works well.

Can I cook these indoors?

Yes, I’ve used a grill pan or broiler with great results. The char might be less smoky, but the flavors are still fantastic.

Conclusion

These Grilled Steak Skewers with Mojo Rojo are a fiery, flavorful dish that always takes my grilling game up a notch. The smoky, tangy sauce clings to juicy steak for a bite that’s bold and unforgettable. Perfect for cookouts, parties, or a weeknight treat, this is one recipe I come back to whenever I want to wow a crowd.