Cube Steak with Lime Mojo
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.
8 medium cloves garlic, peeled
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
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.
Lay the steaks in a 9x13-inch glass or ceramic dish and pour the garlic mixture (the mojo) over them. Let the steaks marinate for no more than 10 minutes.
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.
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.
Serve the steaks topped with the onions, peppers, and a drizzle of the cooked mojo.
Serve with Mexican Tomato Rice & Beans
or Southwestern Rice Pilaf
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 112
, pp. 19
July 7, 2011