Rump Steaks with Cuban Salsa

Rating: 3.25 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)


Mojo (Approx. 500 Ml):

Mojo (Ca. 500 Ml):


Mojo Mojo is the Cuban answer to the salsa from Mexico. A meal without Mojo is unthinkable for Cubans, they season sandwiches, steaks and cooked vegetables with it. Follow their example ¿ it’s worth it! Stock up on salsa: Mojo will keep for three to four days in a tightly sealed jar in the refrigerator, but should always be served at room temperature and as fresh as possible.

Preparation For the mojo, peel and chop the garlic. Cut the peppers in half lengthwise, remove the seeds and chop.

Heat the two types of oil in a saucepan and sweat the garlic in it at low temperature until light brown. Add the lime juice, cumin, peppers, a teaspoon of salt and a teaspoon of pepper. Allow the sauce to bubble up once and then cool to room temperature. In the meantime, pluck the cilantro greens from the stems, chop the leaves and add to the cooled sauce form. Allow the mojo to stand for about 30 minutes and season again with salt and freshly ground pepper.

Season the steaks with salt and pepper. Heat the oil in a frying pan and roast the steaks in it at high temperature for four minutes on each side. In the meantime, peel and slice the vegetable onion. Remove the steaks from the frying pan and keep warm. Roast onion slices two min. on each side. Serve steaks with onions, mojo and lime wedges.

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