Cube steak is by its nature, tough, flavorful meat. It responds well to slow and low cooking. The cubing process helps tenderize the meat. So, as it's generally cooked low and slow, or breaded and fried, or braised, I'm going to buck the trend (yeh, I know, rebel with a cause
3 cube steaks
1 yellow bell pepper, chopped
1 large, yellow onion, chopped
1 tbs. fresh, minced cilantro
1 fresh lime
2 avocados (made into fresh guacamole
Fresh corn tortillas
your favorite salsa
Take those cube steaks and throw them over blistering hot charcoal. Cook for 2 minutes per side. Remove to a clean cutting board. Place a large, heavy cast iron pan on the grill, over those same coals.
Dice the meat to fit nicely into tacos. Add everything but the tortillas and salsa into the hot pan. Stir around until the veggies are softened a bit. Remove from the heat and squese the lime over top. Stir to distribute.
Soften the tortillas in hot oil for 10 seconds and drain on paper towels. Fill with the meat filling, and a bit of salsa for flavor. And there you have it, the best taco filling, bar none (IMHO), carne asada. Enjoy.
Seeeeeeya; Chief Longwind of the North