Cuban-Style Flank Steak with Mojo Sauce

• 1 cup fresh orange juice
• 1/2 cup lime juice
• 1/4 cup water
• 2 T kosher salt
• 1 t black pepper
• 1 t dried oregano
• 1/2 cup olive oil
• 12 cloves garlic, minced
• 1 T ground cumin
• 3 T cilantro, chopped
• 2 lbs flank steak, cut into four portions
• 1 sweet onion, cut into ¼ inch slices

For the marinade and sauce:

Combine the juices, water, salt, pepper and oregano and set aside.

In a medium saucepan add the olive oil, garlic and the cumin and toast the garlic until golden brown and fragrant, about 2 minutes.

Carefully and the juice mixture, it will splatter. Bring to a boil and set aside to cool.

Once cooled add the cilantro. Divide the mojo marinade in half; add half to the steaks to marinate, 1 to 3 hours or overnight.

Remove steaks from the marinade and pat dry. Brush the onion slices with the reserved mojo and grill over medium heat. Grill the flank steaks over high heat for 4-5 minutes per side for medium rare.

Slice the steak against the grain and serve with the grilled onions and reserved mojo sauce.