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Tenderizer-marinated Steak with mango salsa steak sauce.

This is a nice recipe for those of us who can’t afford the best, most tender steaks. Instead we can use the natural enzymes present in mango and pineapple to tenderize the meat.

• What you’ll need:
• 2 Steaks (~1-2 lbs)(I used New York Strip Steak)
• 2 Mangos
• 1 Large Tomato
• 5 cloves Garlic
• 1 half Pineapple
• ¼ cup Soy Sauce
• ¼ cup vinegar (I used cider but others would work just fine)
• ¼ cup olive oil (extra virgin never hurts)
• ¼ cup and 2 Tbsp Worcestershire sauce
• 2 Tbsp Orange (Raspberry or etc. might work well too) Jam/ Iron Chef Orange Glaze
• 2 Tbsp Brown Sugar
• 2 Tbsp Vinegar (again, I used cider)
• 2-5 drops hot pepper sauce
• 8 ozs sliced shitake mushroom

Take your steaks and throw them in a large freezer bag that you can seal. Cut pineapple into chunks and add to bag with as much juice from the cutting board as possible. Remove the skin from one of the mangos and do the same. With the mango you’ll have to do your best to cut around the pit, removing chunks. Throw the mango pieces and pit into the bag. Slice garlic thinly and add to bag along with the ¼ cup vinegar, ¼ cup olive oil, ¼ cup soy sauce and ¼ cup Worcestershire sauce. Seal bag and refridgerate for 12-24 hours, turning the steaks so that the marinade is allowed to penetrate the meat evenly.

When ready to cook peel and cube the other mango and cube the tomato. Now take the steaks out of the bag and pan sear for 3 mins on each side. Then place steaks on a bed of shitake mushroom (save just a few mushrooms for the sauce!) bake in 350 degree oven for 5-20 mins depending on how you like your steak. While the steak is in the oven put a small pot on medium-high heat. Add the vinegar, Worcestershire sauce, brown sugar and jam/glaze 2 tbsp each. You want the sugar to break down and thicken the sauce. When you can see the bottom of the pot for a whole second or two after running your spoon through (think parting of the Red Sea) turn down the heat to low. Add mango and tomato cubes, hot pepper sauce and a bit of kosher salt and ground black pepper. Stir occasionally and keep on low heat until you’re ready to take the steaks out of the oven and serve after letting steaks cool just a bit (3mins).