Cube Steak With Cuban Lime Mojo Recipes

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CUBE STEAK WITH CUBAN LIME MOJO



Cube Steak With Cuban Lime Mojo image

Cube steak is marinated in a garlicky citrus-lime sauce for a short time, then quickly braised. Serve with boiled potato and choice of vegetable, if desired.

Provided by threeovens

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

8 garlic cloves
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon ground cumin
fresh ground black pepper
3/4 cup fresh lime juice (from 4 limes)
1/2 cup orange juice
1 1/2 lbs round steaks or 4 cube steaks
1 tablespoon olive oil
1/2 sweet white onion, sliced thin
1/2 red pepper, sliced into thin strips

Steps:

  • Smash and peel garlic and place in a mortar; sprinkle with salt and let sit for 5 minutes to soften the garlic.
  • Use the pestle to form the garlic and salt to a paste; in a small bowl, combine the garlic paste, oregano, cumin, pepper, lime juice and orange juice.
  • Place the steaks in a single layer in a baking dish; pour the marinade over and let sit about 20 minutes.
  • Heat a skillet over high heat, add oil, and cook the onions and peppers, while stirring, until softened, anout 2 minutes; remove to a bowl.
  • Place steaks into the skillet and cook for 2 minutes, then flip and cook another 2 minutes.
  • You will probably have to do this in two batches.
  • Return the onions and peppers, along with the steaks, to the skillet, cover, and cook another minute.
  • Place steaks on a serving plate covered with the onions and peppers.
  • If desired, you can cook the marinade for a couple of minutes and spoon that over the steaks.

Nutrition Facts : Calories 403.4, Fat 23.3, SaturatedFat 8.2, Cholesterol 124.2, Sodium 681, Carbohydrate 11.6, Fiber 1.1, Sugar 4.7, Protein 36.4

CUBAN MARINATED STEAK



Cuban Marinated Steak image

This Latin-inspired steak pairs perfectly with rice and beans. Slice leftovers really thin and serve on crusty day-old rolls for an amazing lunch or snack afterwards.

Provided by Michael Batt

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h5m

Yield 4

Number Of Ingredients 7

½ teaspoon cumin seeds
¼ cup orange juice
2 tablespoons vegetable oil
2 tablespoons Montreal-style steak seasoning
2 ¼ teaspoons lime juice
1 ½ teaspoons dried oregano
1 ½ pounds beef rib-eye steaks

Steps:

  • Place cumin seeds into a small skillet over medium heat; stir constantly until seeds turn dark brown and smell toasted, about 1 minute. Immediately pour seeds into a bowl to stop the cooking. Mix cumin seeds with orange juice, vegetable oil, steak seasoning, lime juice, and oregano in a bowl.
  • Place steaks into a large resealable plastic bag, pour orange juice marinade over the meat, and squeeze out air. Seal bag and turn it over several times to coat meat with marinade. Refrigerate at least 30 minutes, or longer for extra flavor.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove steaks from marinade, shaking off any excess. Discard used marinade. Grill steaks on the preheated grill until seared on the outsides and still slightly pink in the centers, 6 to 8 minutes per side. An instant-read meat thermometer inserted sideways into the center of the thickest steak should read 145 degrees F (65 degrees C). Let steaks rest for 3 minutes before slicing.

Nutrition Facts : Calories 245.3 calories, Carbohydrate 3.9 g, Cholesterol 59.4 mg, Fat 15.8 g, Fiber 0.5 g, Protein 21.2 g, SaturatedFat 4.4 g, Sodium 1428.4 mg, Sugar 1.4 g

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