Preparation

For 6 main or 12 appetizer portions:

For the mojo: Combine all the mojo ingredients, cover and refrigerate.

Baste the skirt steak in Worcestershire sauce and Caribbean hot sauce, if desired. Let marinate for 90 minutes. Prepare a hot, fire-based grill. Sear the meat and cook to desired doneness. Remove and set aside to rest. While the meat rests, grill onions. Slice skirt steak. Mound the onions on a platter and place the sliced skirt steak on top. Serve the mojo in individual ramekins.

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Ingredients

1 recipe
mojo (ingredients below)

1 ea.
horseradish, 3” piece, peeled and grated

1 cup
flat-leaf parsley, chopped

0.25 cups
cilantro, chopped

0.25 cups
chives, finely cut

6 ea.
shallots, diced

6 ea.
lemons, grated and juiced

3 tbsp.
cider vinegar

0.25 cups
extra virgin olive oil

1 tsp.
ground cumin

0 null
salt and pepper, to taste

3.5 lbs.
skirt steak, trimmed

0 as needed
worcestershire sauce

0 as needed
Caribbean hot sauce, optional

0 as needed
Bermuda onion, large, in rings

0 as needed
sweet potato shoestrings, on the side