Keto Mojo Skirt Steak Recipe: Grilled Citrus-Garlic Steak

Easy Keto Grilled Mojo Skirt Steak is a straightforward, tender marinated steak with bright citrus, warm spices, and Latin-inspired flavors. This low-carb recipe is suitable for keto, paleo, and Whole30 eating styles.

Made with just a few common ingredients, this mojo skirt steak is quick to prepare and full of bold flavor. The citrus and garlic in the marinade tenderize the meat while cumin and oregano add a savory, Latin touch. You can grill it outdoors or use a cast iron grill pan for excellent results indoors.

I often reach for my cast iron grilling pan because it gives a great sear and consistent heat — perfect for skirt steak. If you use an outdoor gas grill, aim for a hot, well-charred surface for the best flavor.

Mojo sauce, which we first enjoyed while visiting Puerto Rico, is an oil-based garlic and citrus sauce commonly served with tostones, mofongo, or grilled meats. This recipe adapts those bright flavors into a simple, low-carb marinade for skirt steak.

The marinade is easy to whisk together, and marinating for a couple of hours gives the steak a bright, garlicky flavor and a tender bite. After grilling, let the steak rest before slicing against the grain to preserve juiciness.

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Keto Grilled Mojo Skirt Steak

Ingredients:

• 1 ½ lbs beef skirt steak, cut into 4 smaller pieces

Marinade:

• 1 lime, juiced
• ¼ cup avocado oil or olive oil
• 2 cloves garlic, finely minced
• 1 teaspoon ground cumin
• ¼ teaspoon dried oregano
• ¼ teaspoon onion powder
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon red pepper flakes

Garnish (optional):

1 tablespoon chopped fresh cilantro leaves

Directions:

1. Add all marinade ingredients to a mixing bowl and whisk until combined. Pour the marinade into a zip-top freezer bag.
2. Add the skirt steak to the bag, seal, and massage the marinade into the meat so it is evenly coated.
3. Place the bag in the refrigerator and marinate for 2 hours.
4. For outdoor grill: Preheat the grill to high heat. Place the steak over the hot side and grill 4–6 minutes per side until well-charred. For doneness use a meat thermometer: 115–120°F for medium-rare or 125–130°F for medium.
5. For indoor grill pan: Heat an indoor grill pan with 1 tablespoon avocado oil over medium-high to high heat. Once the pan is very hot, grill the steak 4–5 minutes per side, adjusting time for thickness, until nicely charred.
6. Remove the steak and let it rest for 5–10 minutes before slicing.
7. Slice against the grain and serve. Use the steak to fill lettuce cups or low-carb tortillas, serve over a salad, or simply plate with your favorite sides. Garnish with cilantro if desired.

Nutritional Data: Yield: 4 servings. Serving Size: one 6-ounce steak. Per serving: Calories 218, Carbs 2g, Net Carbs 2g, Fiber 0g, Fat 18g, Saturated Fat 3g, Protein 11g, Sugars 0g, Sodium 442mg.

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Keto Grilled Mojo Skirt Steak

Stacey

Easy Keto Grilled Mojo Skirt Steak is a simple, tender marinated steak with citrus, spices, and Latin flavors. It is low carb, keto, paleo, and Whole30.

4.91 from 20 votes

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Prep Time 3 mins

Cook Time 8 mins

Marinade Time 2 hrs

Ingredients

• 1 ½ pound beef skirt steak, cut into 4 smaller pieces

Marinade:

• 1 lime, juiced
• ¼ cup avocado oil or olive oil
• 2 cloves garlic, finely minced
• 1 teaspoon ground cumin
• ¼ teaspoon dried oregano
• ¼ teaspoon onion powder
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon red pepper flakes

Garnish (optional):

• 1 tablespoon chopped fresh cilantro leaves

Instructions

1. Add all marinade ingredients to a mixing bowl and whisk. Pour the marinade into a zip-top freezer bag.
2. Add the skirt steak to the bag, seal, and massage the marinade into the meat.
3. Refrigerate and marinate for 2 hours.
4. For outdoor grill: heat the grill and cook 4–6 minutes per side until well-charred. Use a thermometer for doneness: 115–120°F for medium-rare or 125–130°F for medium.
5. For indoor grill pan: heat 1 tablespoon avocado oil over medium-high to high heat. Grill 4–5 minutes per side, adjusting time for thickness.
6. Let the steak rest 5–10 minutes before slicing.
7. Slice against the grain and serve. Use in lettuce cups, low-carb tortillas, or over a salad. Garnish with cilantro if desired.

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Notes

*All nutritional data are estimates based on the products used.

Nutrition

Serving: 6 ounces

Calories: 218 kcal

Carbohydrates: 2 g

Protein: 11 g

Fat: 18 g

Saturated Fat: 3 g

Sodium: 442 mg

Fiber: 0 g

Sugar: 0 g

Course: Main Course

Cuisine: Cuban, Latin

Servings: 4

Calories: 218 kcal

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