Description
Juicy sirloin steak skewers marinated in a bold Mojo Rojo sauce made with dried chilies, garlic, and spices—perfect for summer grilling or weeknight dinners.
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
Instructions
Prep Chiles:
Remove stems and seeds from dried chilies. Soak in hot water for 20 minutes, then drain.
Slice Steak:
Trim steak of fat and gristle. Slice thinly against the grain into long strips.
Make Mojo Rojo Sauce:
In a blender, combine soaked chilies, red bell pepper, garlic, cumin, vinegar, and olive oil. Blend until smooth and thick. Add a little water if needed.
Marinate:
Coat steak slices with Mojo Rojo sauce. Marinate for 20–30 minutes.
Skewer & Grill:
Thread steak onto skewers, leaving space around the meat. Preheat grill to medium-high and oil the grates. Grill skewers 1–2 minutes per side for color and char. Move to indirect heat, baste with sauce, and cook 3–4 minutes per side until internal temp reaches 125°F for medium-rare.
Serve:
Enjoy hot with extra Mojo Rojo sauce if desired.
Notes
Chef Tip: Freeze steak for 20 minutes before slicing for easier, cleaner cuts.
Spice Level: Arbol chilies are very spicy! Use fewer for a milder dish.
Slicing Tip: Cut against the grain for tender bites, but not too thin or steak may fall apart.
Serving Ideas: Pair with grilled vegetables, tortillas, or a fresh salad.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American, Mexican
