Mojo Steak with Melon and prosciutto. Thinly sliced grilled steak strips served with sweet and salty melon draped in prosciutto and balanced with a refreshingly bright mojo sauce. The perfect summertime twist on a classic grilled steak that’s great for the family and entertaining.
Grilled steak is a great summertime meal. But it gets heavy serving it with bulky sides like potatoes or even rice. We’ve kept this light and fresh and added intricate layers and introduced tons of flavors for a bold zesty, spicy, and herbed punch. The quick mojo sauce is loaded with chiles, garlic, cilantro, lime juice, and orange juice all blended together creating this vibrant green sauce.
The easiest and best kind of sauce to make- it’s so good, it would go with just about any roasted meat. Blender sauce aka the best way to get a super fresh, flavorful and vibrant sauce in minutes. Big flavors and a beautiful vibrant green, this zippy Cuban sauce is often used to marinate slow roasted pork. You may be familiar with the Cubano, a sandwich filled with thinly sliced slow roasted mojo pork pressed in a buttery sandwich and paired with mustard and pickles.
We love this meal because it’s quick, casual, and unexpected. It’s the perfect choice when entertaining as it requires very little prep and doesn’t make a big mess when prepared. For best results, allow the steaks to come to room temperature before grilling. This will provide a more even cooking. Season the meat with plenty of salt and pepper on both sides to create a nice crust and cook on high heat for a few minutes aside. Resting is probably the most important step after the steaks come off the grill. Be sure not to miss this crucial step.
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Mojo Steak and Melon
Mojo Steak with Melon and prosciutto. Thinly sliced grilled steak strips served with sweet and salty melon draped in prosciutto and balanced with a refreshingly bright mojo sauce.
- 1 lb grilling steak 1-1.5inch thick such as ribeye or sirloin
- salt and pepper
- 1 cantaloupe
- 10 slices prosciutto
- MOJO SAUCE:
- 2 limes juiced
- 1/3 cup orange juice
- 2 cloves garlic
- 1 cup cilantro loose
- 1 serrano chile
- 1 1/2 TBS olive oil
- 1/2 tsp sugar
- pinch salt
Preheat a grill to 450 degrees F. Allow steaks to come to room temperature.
In a food processor, combine all the ingredients for the mojo sauce and blend until well combined. Set aside.
Cut melon into thin slices and remove the rind. Wrap each piece in prosciutto and set aside.
Season steaks generously on both sides with salt and pepper. If steak has little marbling or fat, add a touch of olive oil. Grill steaks over direct heat for 5 minutes on one side and flip grilling an additional 3 minutes for medium rare or until the internal temperature reaches 130-135 degrees F. Remove from the grill and let rest 10 minutes.
After the steaks have been removed, sear the melon wrapped prosciutto on the grill until grill marks are made and prosciutto is cooked. About 2 minutes per side.
To serve, slice the steak against the grain into thin slices, served topped with mojo sauce and melon on the side. Enjoy!
steak servings: 1/2 lb to 8oz is an idea serving per person when pairing steak with a side.