Cube Steak With Lime Mojo

Cube Steak with Lime Mojo is a flavorful and vibrant dish that combines tender beef cube steaks with a zesty garlic and citrus marinade.

Cube Steak with Lime Mojo is a popular dish that brings together the bold flavors of garlic, citrus, and spices. The marinade, known as mojo, is made by crushing garlic with salt and combining it with oregano, cumin, black pepper, lime juice, orange juice, and a hint of sugar. This creates a tangy and aromatic mixture that infuses the cube steaks with its vibrant flavors.

Cube Steak with Lime Mojo is a delightful combination of flavors and textures. The tender beef cube steaks are infused with the zesty and aromatic mojo marinade, while the sautéed onions and peppers provide a satisfying crunch and sweetness. This dish is best enjoyed with a side of rice or mashed potatoes to soak up the delicious juices. It’s a fantastic option for a quick and flavorful meal that will surely impress your taste buds.

SERVES: 4

INGREDIENTS:

• 8 medium cloves garlic, peeled
• Kosher salt
• 1 1/2 tsp. finely chopped fresh oregano
• 1 tsp. ground cumin
• Freshly ground black pepper
• 3/4 cup fresh lime juice (from about 4 medium limes)
• 1/2 cup fresh orange juice (from about 1 large orange)
• 1 tsp. granulated sugar
• 4 beef cube steaks (1 1/4 to 1 1/2 lb. total)
• 1 Tbs. canola oil
• 1/2 large white onion, thinly sliced
• 1/2 large red bell pepper, cored and thinly sliced

INSTRUCTIONS:

1. In a mortar, lightly crush the garlic with a pestle. Sprinkle with 2 tsp. salt and let sit for 5 minutes. Add the oregano, cumin, and 1/2 tsp. black pepper and mash until a paste forms. Transfer to a medium bowl and add the lime juice, orange juice, and sugar; whisk until well combined.
2. Lay the steaks in a 9×13-inch glass or ceramic dish and pour the garlic mixture (the mojo) over them. Let the steaks marinate for no more than 10 minutes.
3. Meanwhile, heat the oil in a 12-inch skillet over high heat. Add the onions and peppers and cook, stirring constantly, until they begin to soften, about 2 minutes. Transfer to a bowl.
4. Add the steaks to the pan along with 2 Tbs. of the mojo (discard the rest). Cook for 2 minutes, flip, add the onions and peppers, cover, and cook for 1 minute more. Uncover and continue cooking until the meat is just cooked through, about 2 minutes more.
5. Serve the steaks topped with the onions, peppers, and a drizzle of the cooked mojo.

NUTRITIONAL INFORMATION:

PER SERVING

• 230 CALORIES | 27G PROTEIN | 6G CARB | 10G TOTALFAT | 2.5G SAT FAT |
  4.5G MONOFAT | 1.5G POLY FAT | 60MG CHOL | 200MG SODIUM | 1G FIBER

NOTE:

• Mojo is a garlicky citrus sauce that’s popular throughout Latin America and the Caribbean. This lime-heavy version (most mojo is made with sour oranges, a tropical fruit) is a perfect marinade for cube steak, a quick-cooking cut of beef round. Serve with rice and beans or rice pilaf.
• Room-temperature limes are easier to juice than cold ones. Let the fruit sit out of the refrigerator for an hour or two; then just before juicing, roll it on the counter, pressing down hard on the lime with your palm. This softens and breaks open the cells inside, letting the lime yield more of its juice.