Ingredients
1 1/4 teaspoons whole cumin seeds
1/4 cup minced garlic (about 6 cloves)
1 fresh serrano chile, seeded and minced (about 1 tablespoon plus 1 teaspoon)
Coarse salt
1/2 cup olive oil
3 tablespoons fresh orange juice plus 2 tablespoons finely grated orange zest (about 2 oranges)
3 tablespoons fresh lime juice (2 to 3 limes)
2 tablespoons fresh lemon juice
3/4 cup chopped fresh flat-leaf parsley
Freshly ground pepper
6 beef rib chop steaks (each about 12 ounces and 1 inch thick)
Preparation
Make mojo sauce: Toast cumin seeds in a dry small skillet over high heat, swirling pan occasionally, until fragrant, about 1 minute. Grind cumin seeds, garlic, chile, and 1 1/2 teaspoons salt with a mortar and pestle until mixture forms a coarse paste. Transfer to a small bowl.
Heat oil in a small saucepan over medium heat. Pour over chile mixture. Let cool completely. Stir in juices, orange zest, and parsley; season with pepper. Sauce can be refrigerated, covered, until ready to use, up to 2 days (bring sauce to room temperature before serving).
Heat grill to medium (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 5 to 6 seconds). Season the rib chops with salt and pepper. Grill, turning once, until cooked to desired doneness, 3 to 5 minutes per side for medium-rare. Serve with the mojo sauce.
