Garlic-Cilantro Beef Mojo with Roasted Sweet Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Thinly sliced beef marinated in a vibrant garlic-cilantro sauce, slow-cooked to tenderness and served with caramelized sweet potatoes for a balanced Puerto Rican-inspired dish. This puerto rican-inspired beef ready in about 70 minutes pairs flank steak, fresh cilantro, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 35 min Cook: 35 min Serves 4 Puerto Rican cuisine 620 cal/serving
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Ingredients

Instructions

  1. Step 1: Trim flank steak of excess fat, then slice thinly against the grain into 1/4-inch strips. In a bowl, combine 6 minced garlic cloves, 1/2 cup chopped cilantro, 3 tbsp olive oil, 1/4 cup white wine, 1/2 cup chicken broth, and 2 tbsp lime juice; mix well.
  2. Step 2: Add steak strips to the marinade, ensuring each piece is coated, and let sit for 30 minutes at room temperature.
  3. Step 3: Preheat oven to 375°F. Toss 2 peeled and cubed sweet potatoes with 2 tbsp olive oil, 1 tsp salt, and a pinch of black pepper; spread on a baking sheet and roast for 25 minutes until tender and golden.
  4. Step 4: Heat 1 tbsp olive oil in a large skillet over medium heat. Add marinated steak and cook for 4 minutes per side until browned but still slightly pink inside.
  5. Step 5: Pour remaining marinade into the skillet, bring to a simmer, and cook for 3 minutes until sauce thickens slightly. Serve steak with roasted sweet potatoes and a sprinkle of extra cilantro.

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Frequently asked questions

How long does Garlic-Cilantro Beef Mojo with Roasted Sweet Potatoes take to make?

Total time is about 70 minutes (35 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Garlic-Cilantro Beef Mojo with Roasted Sweet Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep flank steak from drying out.

Can I substitute ingredients in Garlic-Cilantro Beef Mojo with Roasted Sweet Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Garlic-Cilantro Beef Mojo with Roasted Sweet Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Garlic-Cilantro Beef Mojo with Roasted Sweet Potatoes?

Puerto Rican beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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