Cube steak, also known as “minute steak,” is an often-overlooked inexpensive cut of beef, typically from the top or bottom round, that is tenderized and pounded thin. We love it for its affordability as well as its quick cooking time. Easy weeknight tacos are a perfect way to showcase this flavorful cut, and the quick pickled red onions and chipotle lime sour cream make it feel like a special-occasion meal.
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Directions
For the tacos: Preheat the oven to 300 degrees F. Wrap the tortillas in aluminum foil and keep warm in the oven.
Mix the chile powder and salt in a small bowl. Sprinkle both sides of the steaks with the seasoning mixture. Transfer to a large bowl, add the adobo sauce and lime juice and toss to coat the steaks with the marinade. Set aside to marinate at room temperature for 20 minutes or in the refrigerator for up to 1 hour.
For the pickled onions: Meanwhile, put the onion slices in a medium heatproof bowl. Combine the vinegar, sugar, coriander seeds, 2 teaspoons salt, a few grinds of pepper and 1/4 cup water in a small saucepan and bring to a simmer over medium heat. Cook until the sugar dissolves, about 1 minute. Pour the mixture over the onions, cover and allow to cool to room temperature.
For the chipotle lime sour cream: Stir together the sour cream, adobo sauce, salt and lime juice in a small bowl. Set aside.
Heat a large cast-iron skillet over medium-high heat. Add the oil and when it begins to shimmer and just start to smoke, add the steaks. Cook until browned on the first side, 45 to 60 seconds. Turn the steaks over and cook until just browned on the second side, about another 30 seconds. Let rest for about 5 minutes on a cutting board, then cut into 1/2-inch cubes.
To assemble, spread a spoonful of the chipotle lime sour cream on the tortillas, then top with the steak, pickled onions, sliced radishes and cilantro leaves. Serve with lime wedges.
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