Light, Fresh, & Protein Packed. It is not often that one finds a recipe from a fancy cooking journal utilizing a beef cut widely known as utilitarian – cubed steak.  I have an obsession with our grassfed cubed steak because it is lean, nutritious, and of utmost importantce, quick and easy to cook.  And my muchkins will eat it; just another high-five for FG cubed steak from my seat.  The other great thing about our cubed steak is that it doesn’t overpower a  dish with beefiness.

Rather, it can serve as the stage for other fresh and flavorful ingredients to shine.  This Grassfed Lime Mojo Steak proves the point in spades.  You really get to have your cake and eat it too…it’s a dish that is fresh and light with a clean aftertaste, yet is full of grassfed O-3s and protein.

Cook it, love it, and be healthy.  That’s a good combo. This recipe is adapted from Julissa Roberts’ cubed steak recipe from Fine Cooking.

Grass Fed Steak with Lime Mojo

Servings: 5 servings

Cooking: Moderate

Prep Time: 15 minutes

Cook Time: 10 to 15 minutes

Ingredients

• 2 pounds Farmer Girl Cubed Steaks, thawed
• 8 medium cloves garlic, peeled
• 1-1/2 teaspoon finely chopped fresh oregano
• ½ large white onion, thinly sliced
• 1 red large bell pepper, thinly sliced
• 2 teaspoons sea salt
• Freshly ground black pepper
• Juice from 4 limes (approximately ¾ cup)
• Juice from 1 orange (approximately ½ cup)
• 1 teaspoon granulated sugar
• 1 teaspoon canola oil

Directions

Thaw Grass Fed Top Sirloin Steak for 24 hours in the refrigerator, in packaging.

1.) Preparation: Peel the garlic, chop the oregano, slice the onion and bell pepper.  Set aside until called for.

2.) Mojo Marinade: With a mortar and pestle, lightly crush the peeled garlic.  Sprinkle the garlic with sea salt, mix, and let sit for approximately 5 minutes. Add the garlic-salt mixutre, oregano, cumin, and black pepper to a blender; blend briefly to combine.  Juice the limes and orange directly into the blender.  Add granulated sugar.  Blend until the marinade is well combined. Farmer Girl Tip: To release the juice from a lime, orange, or lemon, throw the fruit in the microwave for 15 seconds, role it on the counter two or three times, cut in half, then juice.

3.) Remove the Farmer Girl cubed steaks from package.  Lay in a deep glass dish and pour Mojo marinade over. Let the steaks marinate, but for no more than 10 minutes.  Cubed steak is tenderized with a mechanizal roller prior to packaging; it is already ‘broken down’, in a way.  Marinating this steak for additional time could result in a mushy steak.

4.) Heat oil in a 12-inch skillet over high heat. Add the onions and peppers.  Stir fry until the veggies begin to soften and the onion start to become translucent, about 2 to 4 minutes. Transfer to a bowl and set aside. Sear the steaks in the same skillet over medium high heat, in batches of 2 to prevent overcrowding.

5.) To sear, add 2 steaks to the skillet.  Cook on the first side until a crust has formed and the meat releases easily from the skillet.  Flip and sear the second side until the meat releases easily from the skillet.  Remove the steak to a large plate or platter, and tent it. The steak should not be finished cooking. Cook remaining steaks in the same manner.  Discard any leftover mojo.

6.) After all of the steaks have been seared, return to the skillet with 2 to 3 tablespoons of the mojo.  Discard the remaining mojo.  Add the cooked onions and peppers, cover with a lid, and cook for 1 minute.  Uncover and continue cooking until the cubed steak is at a rare finish.  Remove the steak and veggies to a platter and tent for five minutes.  Juice a fresh lime over the dish, serve, and enjoy.