i've had cuban steak sandwiches and they were awesome! they are marinated in a salty garlic solution, what might be called a brine, with other spices and herbs like bay leaves, culantro, oregano, allspice, cloves, pepper and sugar.
as far as tenderizing goes, there's two ways: chemical or mechanical.
chemical is done by adding a tenderizing agent such as pineaple, papaya, or dairy/yoghurt which contain enzymes that help break down the meat tissue.
mechanical is to physically pound or stab the meat to break it down a bit. in the case of meat cubes, i'd get something called a jaccard to poke the whole steak before it is sliced. or you can just go to town on it with a fork on both sides until you can actually see it getting softer and beaten up.
i also can see how cubed meat would be great in a taco rather than ground, just like the way it workes better in many chili recipes. i'm gonna have to try that. thanks.
A true lover of nature does not despair now that his mistress has turned a colder cheek.