Bringing a little taste of Cuba to Montana, this recipe for a mojo beef using a variation of a traditional marinade with the addition of the Badlands Extra Pale Ale from Meadowlark Brewing. After marinating overnight, the flat iron steaks were sliced across the grain and grilled on the Big Green Egg. We served the soft and tasty beef with grilled plantains and mojo onions.

In Cuban cooking, mojo is a sauce made with garlic, olive oil, pepper, and citrus juice.

Badlands Grilled Mojo Beef Meats Badlands Mojo Grilled Steak served with Badlands Extra Pale Ale Ingredients 2 beef flat iron steaks For marinade 3 TBSP Badlands Extra Pale Ale

1 large navel orange, juiced

3 limes, juiced

1 habanero, finely diced

1/4 cup olive oil

6 cloves garlic, crushed

1 TBSP ground cumin

1 tsp dried Italian herbs

1 sweet onion, thinly sliced

1 TBSP Kosher salt

1 tsp black pepper

1 tsp hot chili powder

1/2 cup cilantro, chopped Instructions Combine all the marinade ingredients Marinate the steaks for at least 8 hours (overnight is better) Take the marinated onion and out them in a foil packet Grill the steak and the onions on the Big Green Egg or other grill at 400°F I grilled the steaks to medium-rare and rested them for 15 minutes Slice the steak thin against the grain Serve topped with the steamed onions 6.1.5 RaddCooking.com