Best 3 Cube Steak With Cuban Lime Mojo Recipes

CUBAN CUBE STEAK - BISTEC DE PALOMILLA

Steps:

• If your steak isn't already tenderized, bash the steak with a tenderizer a few times on each side. Put the steak in a tightly-fitting box or freezer bag and add the lime juice, garlic, salt and pepper. Toss the steak in the mixture so it is mixed and the steak has some all over. Leave to marinade at least a couple hours but ideally overnight.
• When ready to cook, slice the onion and warm the butter and 1/2 tbsp oil in a small skillet over a medium heat. Add the onions and fry until lightly browned.
• Meanwhile, warm another skillet or grill pan to a medium-high heat. Add approx 1tbsp olive oil and once hot, shake off any excess marinade from the steak and add to the pan. Cook for a couple minutes each side, depending on how thick it is and how well done you prefer your steak.
• Let the steak rest a couple minutes before serving, topped with the onions. Goes well with rice and beans and some fried plantains.

CUBE STEAK WITH CUBAN LIME MOJO

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.

CUBAN MARINATED STEAK

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.