Cube Steak with Lime Mojo
by Karen Mussoline

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Source: Fine Cooking July 7, 2011
Course: Main
Cuisine: Spanish
Food Group: Beef
Serves: 4


8 medium cloves garlic, peeled
kosher salt
1-1/2 teaspoon(s) finely chopped fresh oregano
1 teaspoon(s) ground cumin
Freshly ground black pepper
3/4 cup(s) fresh lime juice (from about 4 medium limes)
1/2 cup(s) fresh orange juice (from about 1 large orange)
1 teaspoon(s) granulated sugar
4 cube steaks (1-1/4 to 1-1/2 lb. total)
1 tablespoon(s) 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.

Notes:Mojo is a garlicky citrus sauce thatís 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.