Cube Steak with Lime Mojo

An easy weeknight beef dinner recipe. With a Mexican flair.

Course entree
Cuisine Southwestern
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
Author Cooking on the Ranch


  • 8 cloves garlic medium sized, peeled
  • Kosher salt
  • 1-1/2 teaspoon fresh oregano fine chopped
  • 1 teaspoon 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 teaspoon granulated sugar
  • 4 beef cube steaks 1-1/4 to 1-1/2 pounds total
  • 1 Tablespoon canola oil
  • 1/2 large white onion thinly sliced
  • 1/2 large red bell pepper cored and thinly sliced
  • .


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve the steaks topped with the onions, peppers, and a drizzle of the cooked mojo.