Cuban Style Strip Steak with Mojo - serves 4

I had the pleasure recently to teach a cooking class to a 12 year old.  Yes, a 12 year old.  This child, kid (my son is the same age and does not like to be referred to as a "child") was visiting his aunt and uncle from Florida during his spring break.  Sadly, this young man, from what I learned, doesn't get a lot of attention back at home and gets loads of it when he comes to visit Texas.  As I learned, he's not a big fan of school because at home, no one sits down with him to help him with his homework.  He really doesn't have someone to tell him how important school is and it's necessity in life.  He lives with his dad and step-mom and from I understood, would rather travel than spend quality time with their son.  My heart was breaking as I listened to his story.  After a few minutes of teaching him basic onion cutting and simmering, he told me that his dream was to become a chef. This is a great kid, who's aunt and uncle ADORE him.  They fly him to Texas as often as they can and give him the things kids should have and let him experience fun things like cooking classes.  And, cooking is right up his alley and mine.  We had a great time together, cooking up, by his request, this Cuban concoction.  And from what I learned that day, standing beside a smart, funny, good-natured kid, is what we, as parents, need to remember.  Concocting memories that will one day form our children into great human beings.  Here's to the aunt and uncles out there who fill in to those who don't.

Ingredients

1/2 cup fresh lime juice

1/3 cup water

1/4 cup fresh orange juice

1 1/2 teaspoons salt

1/2 teaspoon oregano

1/2 teaspoon freshly ground pepper

1/2 cup olive oil

8 large garlic cloves, thinly sliced crosswise

1 teaspoon ground cumin

6 thin sirloin steaks (8 ounces each)

3 tablespoons chopped fresh cilantro

Vegetable oil, for the grill

2 sweet onions, sliced 1/4 inch thick 

Directions 

Mix the lime juice, water, orange juice, salt, oregano and pepper in a bowl.

Heat the olive oil in a deep saucepan over moderate heat. Add the garlic and cumin and cook until the garlic is fragrant and golden, about 2 minutes. Very carefully add the juice mixture and bring to a boil. Remove from the heat and let the mojo cool to room temperature.

Arrange the steaks in a large glass baking dish. Add the cilantro to the mojo and pour half of it over the steaks; turn several times to coat evenly. Cover and marinate in the refrigerator for 1 to 2 hours. Reserve the remaining mojo.

Light a grill. Lightly brush the grate with oil. Remove the steaks from the marinade and pat dry. Brush the onion slices with some of the reserved mojo. Grill the onion slices over the cooler part of the grill, until lightly charred and tender, about 4 minutes per side. Grill the steaks over high heat until medium rare, 2 minutes per side. Transfer the steaks and onions to a platter; spoon the remaining mojo on top and serve.