Servings:4
Mojo is a garlicky citrus sauce that’s 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.
betway电子竞技俱乐部
- 8个中丁香大蒜，去皮
- Kosher salt
- 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杯新鲜的橙汁（来自大约1个大橙色）
- 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
Nutritional Information
- Calories (kcal) : 230
- Fat Calories (kcal): 90
- Fat (g): 10
- Saturated Fat (g): 2.5
- 多不饱和脂肪（G）：1.5
- Monounsaturated Fat (g): 4.5
- Cholesterol (mg): 60
- Sodium (mg): 200
- Carbohydrates (g): 6
- Fiber (g): 1
- Protein (g): 27
Preparation
- 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.
- 将牛排上放上洋葱，辣椒和煮熟的Mojo的毛毛雨。
Serve with墨西哥番茄米饭和豆类或者Southwestern Rice Pilaf.
Reviews
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Reviews (3 reviews)
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guadalupe|05/27/2015Disappointing - rather bland. We won't make again.
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vtfarmwife|11/19/2011
This steak rocks!My family ate this right up and asked for more!I did not discard the marinade.Just could not throw away that garlic-lime goodness. Instead,I put it into the pan after the steaks came out.This combined with the pan juices and cooked down to a nice sauce that went well with the steak and the rice I served as a side.
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sweetiestace16|2011年8月10日
This was a bold flavor that was new to me, but we liked it. We didn't have a mortar/pestle, so I used the blender and it worked. Served with a brown rice pilaf and it went well together.
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