Mexican Cubed Steaks
Savor the bold and vibrant flavors of Mexico with these tender and flavorful Mexican Cubed Steaks. This one-pan recipe combines perfectly seasoned cubed steaks with a rich, aromatic sauce made from diced tomatoes, jalapeños, and a medley of spices like chili powder, cumin, and paprika. The steaks are lightly floured and seared to golden perfection before simmering in the zesty sauce, infusing every bite with depth and warmth. A splash of fresh lime juice and a sprinkle of cilantro at the end add a pop of freshness to balance the hearty flavors. Ready in just an hour, this dish is perfect served with rice, tortillas, or even over a bed of creamy beans for a comforting, crowd-pleasing meal. Whether you're hosting a fiesta or craving authentic Mexican-inspired cuisine, these Mexican Cubed Steaks are sure to impress!
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Recipe Information
Ingredients
- 4 pieces Cubed steak
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 0.5 cup All-purpose flour
- 2 tablespoons Vegetable oil
- 1 medium Onion, diced
- 1 large Jalapeño, finely chopped
- 3 large Garlic cloves, minced
- 2 tablespoons Tomato paste
- 14 ounce Canned diced tomatoes
- 1 cup Beef broth
- 2 teaspoons Chili powder
- 1 teaspoon Paprika
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Fresh lime juice
Instructions
Season both sides of the cubed steaks with salt, black pepper, ground cumin, and garlic powder.
Lightly dredge the cubed steaks in the all-purpose flour, shaking off any excess flour.
Heat the vegetable oil in a large skillet over medium-high heat. Add the cubed steaks and sear for 2-3 minutes per side, until browned. Remove the steaks and set aside.
In the same skillet, reduce the heat to medium and add the diced onion and jalapeño. Sauté for 3-4 minutes until softened.
Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor.
Add the canned diced tomatoes, beef broth, chili powder, and paprika. Stir well to combine and bring the mixture to a gentle simmer.
Return the seared cubed steaks to the skillet, nestling them into the sauce. Cover with a lid and reduce the heat to low. Simmer for 25-30 minutes, occasionally spooning sauce over the steaks.
Once the steaks are tender, stir in the chopped cilantro and lime juice. Cook for an additional 2 minutes.
Serve hot with rice, tortillas, or over a bed of beans. Garnish with extra cilantro if desired.
Nutrition Facts
Calories |
1664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.8 g | 119% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 20.2 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 4156 mg | 181% | |
| Total Carbohydrate | 92.9 g | 34% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 22.0 g | ||
| Protein | 109.5 g | 219% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1760 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
