Tropical Marinade Steak

preparation time: 20 minutes + 4 hours marination
cooking time: 20 minutes
spicy rating: 5/10
serves: 4

4 T-bone steaks ( about 350 g or 12 oz each)

- 2 tsp oil
- 2 shallots, diced
- 1 clove garlic, minced
- ½ fresh mango, peeled and pitted, then pureed to make ¼ cup of mango puree
- 1 tbs fermented bean paste (tau cheo) mixed with 2 tsp chilli powder
- 2 tsp rice wine
- Pinch of ground cumin
- Pinch of salt

1. To make the Tropical Marinade, heat the oil in a wok and stir-fry the shallots and garlic for 2 minutes over medium to high heat. Reduce the heat, add the remaining ingredients and simmer for 1 minute. Then remove from the heat and set aside to cool. ( It can be stored in therefrigerator for 3 days or frozen for a month)

2. Coat the steaks with tropical marinade and allow to marinate for 4 hours in the refrigerator. Then drain the meat and reserve the marinade.

3. Pour the reserved marinade into a small saucepan and bring to boil, stirring constantly. Then reduce the heat and simmer for 3 to 4 minutes. Set aside.

4. Grill the steaks under a boiler, glazing periodically with the cooked marinade for 5 minutes each side until the juices run clear. Serve the grilled meat with the remaining marinade on the side. Alternatively, pan-fry the steaks in the 2 tbs oil in a skillet for 3 to 5 minutes on each side. Remove the cooked meat and add the meat to the skillet. Cook the marinade for 3 minutes, then return the meat to the skillet, mix to coat well and serve immediately. Serve the grilled meat with roasted potatoes and whole garlic, and small servings of balanced carrots and French beans on the side.

Fermented bean paste ( tao cheo) is available from Oriental food stores and some supermarkets.