Cuban Mojo New York Strip Steak with Smashed Potatoes and Charred Vegetables

This Cuban-inspired steak dinner brings together the bold flavors of a citrusy mojo sauce and perfectly seared New York strip steak. The sauce, made with fresh orange and lime juice, garlic, cilantro, oregano and cumin, is bright and herbaceous-perfect for drizzling over the steak, crispy smashed potatoes and charred vegetables.

We love how the mojo cuts through the richness of the beef and adds a refreshing twist to classic steak and potatoes. The smashed potatoes get wonderfully crispy in the pan, while bell peppers, red onion and corn char under the broiler for a smoky finish. It’s a complete meal that feels special but comes together in about 35 minutes.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OrangeView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

6 ounce Mini Bell PeppersView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Corn on the CobView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

10 ounce New York Strip SteakView ingredient guideLike ingredientDislike ingredient

10 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the broiler to high. Place the potatoes in a large pot and cover with salted water by 1 inch. Bring to a boil and cook until easily pierced with a knife, 12-15 minutes. Drain and rinse under cold water.
2. Halve the orange and lime. Grate 1 clove of garlic. Roughly chop half the cilantro. Trim the bell peppers and slice into ¼-inch rounds. Halve and peel the red onion, then cut into ½-inch wedges. Cut the corn kernels off the cob.
3. Squeeze the orange and lime juice into a small bowl. Add the chopped cilantro, oregano, cumin, 2 tablespoons vegetable oil and a pinch of the grated garlic (add more to taste). Season with salt and pepper and stir to combine. Set the mojo sauce aside.
4. Place the drained potatoes on a cutting board. Using the bottom of a measuring cup or glass, gently smash each potato until flattened. Heat 1 tablespoon oil in a large nonstick pan over medium-high heat. Add the smashed potatoes and cook until golden and crispy, about 3 minutes per side. Transfer to a plate and season with salt and pepper.
5. Spread the onion wedges, corn kernels and bell pepper rounds on a baking sheet. Drizzle with oil and season with salt and pepper. Broil until lightly charred, about 10 minutes. Meanwhile, heat a drizzle of oil in the same pan over medium-high heat. Pat the steak dry with paper towels and season generously with salt and pepper. Cook to your desired doneness, 3-5 minutes per side. Remove from the pan and let rest for 5 minutes.
6. Thinly slice the steak against the grain. Divide the steak, smashed potatoes and charred vegetables among plates. Tear the remaining cilantro leaves and scatter over the top. Serve with the mojo sauce on the side for drizzling.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, ribeye or sirloin work well, but adjust cooking time accordingly.

Can I make the mojo sauce ahead?

Absolutely! The mojo can be made up to a day in advance and stored in the refrigerator.

What if I don't have a broiler?

You can char the vegetables on a grill or in a hot cast-iron skillet.