I’ve been craving Latin food lately, last week I made Latin Pot Roast, and last night I made Cuban Mojo Cube Steak.
Cuban Mojo Sauce is an authentic garlicky citrus sauce used in popular dishes as on sandwiches, boiled yucca, grilled seafood and meats, fried green plantain chips (tostones) and more. Authentic mojo uses sour oranges.
Not having any on hand I used equal amounts of freshly squeezed orange juice with lime juice. Since I love lime juice I added more lime juice than orange, as I like it very tart. Since you know your taste, adjust accordingly!
It’s a quick and easy recipe, only marinades for 10 minutes. It gives the cube steak such great flavor and really different from traditional cube steak recipes. Try something different!
Cuban Mojo Cube Steaks
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 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.