# Components:
→ Fruit & Aromatics
01 - 1 ripe mango, peeled and diced
02 - 3 cloves garlic, minced
03 - 1 small shallot, finely chopped
04 - Zest and juice of 1 lime
→ Liquids
05 - 1/4 cup bourbon (60 ml)
06 - 2 tablespoons soy sauce (use gluten-free if needed)
07 - 2 tablespoons olive oil
08 - 1 tablespoon honey
09 - 1 tablespoon apple cider vinegar
→ Spices & Seasoning
10 - 1-2 fresh red chilies, seeded and finely chopped (or 1 teaspoon chili flakes, to taste)
11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon freshly ground black pepper
14 - 1 teaspoon salt
# Method:
01 - In a blender or food processor, combine the diced mango, minced garlic, finely chopped shallot, lime zest and juice, bourbon, soy sauce, olive oil, honey, and apple cider vinegar. Process until a smooth consistency is achieved.
02 - Add the chopped chilies (or chili flakes), ground cumin, smoked paprika, black pepper, and salt to the blender. Pulse briefly to fully integrate the spices into the marinade.
03 - Taste the marinade and adjust seasoning as preferred. Increase chili for more heat, honey for sweetness, or lime juice for added acidity.
04 - Pat steaks thoroughly dry and place them in a large resealable bag or a shallow dish. Pour the prepared marinade over the steaks, ensuring they are evenly coated.
05 - Seal the bag or cover the dish and refrigerate for a minimum of 2 hours and a maximum of 12 hours. Turn steaks occasionally to ensure consistent marination.
06 - Remove steaks from the marinade, gently patting off any excess. Cook using your preferred method, such as grilling, pan-searing, or broiling, until desired doneness is reached.
07 - Discard any marinade that has been in contact with raw meat. Alternatively, boil for 3-5 minutes to reduce it into a sauce for serving, if desired.
