Cuban Skirt Steak with Tomato Escabeche and Mango Steak Sauce

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1/4 cup canola oil

1/4 cup chopped fresh oregano

2 teaspoons ground cumin

8 cloves garlic, chopped

2 fresh bay leaves (must be fresh)

Zest and juice of 2 limes

Two 1 1/2-pound skirt steaks

Salt and freshly ground black pepper

Mango Steak Sauce, recipe follows

Tomato Escabeche, recipe follows

Fresh cilantro leaves, for garnish

Mango Steak Sauce:

2 tablespoons canola oil

2 cloves garlic, smashed

1 small red onion, chopped

1/2 cup mango nectar

1/4 cup prepared horseradish

3 tablespoons honey

2 tablespoons ancho chile powder

2 tablespoons maple syrup

2 tablespoons Dijon mustard

2 teaspoons Worcestershire sauce

2 very ripe mangoes, peeled, pitted and chopped

Salt and freshly ground black pepper

Tomato Escabeche:

1/4 cup chopped fresh cilantro

3 tablespoons red wine vinegar

2 tablespoons fresh lime juice

1 tablespoon olive oil

1 teaspoon sugar

3 ripe beefsteak tomatoes, cheeks removed and julienned

1 small red onion, finely diced

1 jalapeno pepper, finely diced

Salt and freshly ground black pepper