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Cube Steak with Lime Mojo

Scott Phillips

Servings: 4

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
  • 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

Nutritional Information

  • Calories (kcal) : 230
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 4.5
  • Cholesterol (mg): 60
  • Sodium (mg): 200
  • Carbohydrates (g): 6
  • Fiber (g): 1
  • Protein (g): 27


  • 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 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.
  • 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.


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Reviews (3 reviews)

  • guadalupe | 05/27/2015

    Disappointing - rather bland. We won't make again.

  • VTFarmWife | 11/19/2011

    This steak rocks!My family ate this right up and asked for more!I did not discard the marinade.Just could not throw away that garlic-lime goodness. Instead,I put it into the pan after the steaks came out.This combined with the pan juices and cooked down to a nice sauce that went well with the steak and the rice I served as a side.

  • sweetiestace16 | 08/10/2011

    This was a bold flavor that was new to me, but we liked it. We didn't have a mortar/pestle, so I used the blender and it worked. Served with a brown rice pilaf and it went well together.

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