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) is a perfect marinade for cube steak, a quick cooking cut of beef round.

8 cloves garlic, peeled
Salt
1 ½ tsp. fresh Oregano, finely chopped
1 tsp. Cumin
Pepper
¾ C. fresh Lime Juice (4 limes)
½ C. Orange Juice (1 Orange)
1 tsp. Sugar
4 Beef Cube Steaks
1 tsp. Canola Oil
½ lg. White Onion, thinly sliced
½ lg. 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 tsp. 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.