MOJO AND MORE MOJO WITH STEAK ENJOY DAN:

MOJO SIRLOIN STEAK PUTS A LITTLE SOUTH IN YOUR MOUTH
By CHEF DAN:
Serves 4
FOR THE MOJO:
6 garlic cloves
2 jalapenos, or Thai peppers or habaneros, core, seeded, and minced
2 teaspoon cumin seeds, toasted, and ground in a seed grinder
2 teaspoons mustard seeds, toasted and ground in a seed grinder
1/4-cup olive oil
1/4-cup orange juice
2 tablespoons lime juice
Kosher salt and freshly ground black pepper to taste

FORTHE STEAK
1-1/2-pounds sirloin steak
2 Walla Walla sweet onions, thickly sliced and bushed with olive oil

FOR THE MOJO:
1. In a food processor pulse the garlic, chilies, and toasted seeds until smooth.
2. Set aside
3. In a skillet heat the oil until almost smoking.
4. Add garlic-chili mixture, stir and take off the heat, let stand 10 minutes.
5. Whisk in the orange and lime juice, season with salt and pepper.
6. Put the steak in a zip-lock bag and pour 1 cup of cooled MOJO.
7. Seal and refrigerate for 1-2 hours or all-night.
8. Refrigerate the remaining MOJO.
9. Light a gas grill and season steaks with salt and pepper.
10. Discard marinate and place the steaks on the hot grill and cook 3-4 minutes on each side for medium-rare.
11. At the same time grill the Walla Walla sweets until nicely browned.
12. On a fry pan over low-heat add reserved MOJO and warm up.
13. Slice steak very thin on the bias and serve with warmed MOJO and grilled onions.

ENJOY DAN: BON-APPETITE!!