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1
Combine the oil, oregano, cumin, garlic, bay leaves and lime juice in a blender and blend until smooth.
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2
Put the steaks in a large baking dish, add the marinade, cover and refrigerate for at least 4 hours and up to 24 hours.
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3
Prepare a charcoal grill on high heat for direct grilling.
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4
Remove the steaks from the marinade and sprinkle with salt and pepper.
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5
Grill on both sides until charred and cooked to medium-rare doneness, about 5 minutes per side.
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6
Remove to a cutting board and let rest 10 minutes.
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7
Slice against the grain into thin slices.
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8
Serve the meat with the Mango Steak Sauce and Tomato Escabeche.
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9
Garnish with cilantro leaves.
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10
Heat the oil in a medium high-sided skillet over medium-high heat.
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11
Add the garlic and onions and cook until soft.
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12
Add the mango nectar, horseradish, honey, chile powder, maple syrup, mustard, Worcestershire and mangos and simmer until the mangoes are very soft and the mixture has thickened, about 15 minutes.
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13
Season with salt and pepper.
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14
Transfer the mixture to a food processor or blender and blend until smooth.
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15
Scrape into a bowl and let cool to room temperature.
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16
Toss the cilantro, vinegar, lime juice, oil, sugar, tomatoes, onions and jalapeno in a large bowl.
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17
Season with salt and pepper.
