Recipe courtesy of Nicholas Hornbostel
Brazilian Flank Steak with Fresh Chimichurri and Fried Yucca
Total:
30 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate
Total:
30 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Marinate the steak with the Worcestershire sauce, pepper and coarse salt.

Heat a grill or grill pan. Grill the steak to desired doneness. Rest the steak and keep warm for serving.

In a food processor, combine the cilantro, parsley, olive oil, cumin, lemon juice, a splash of the rice vinegar and some kosher salt. Pulse until just smooth, but still a little bit chunky.

Preheat a deep fryer to 350 degrees F.

In a bowl, combine the salt, sugar and chili powder. Fry the yucca until crisped, then drain and toss in the spice mixture.

Slice the steak, top with the chimichurri and serve with the fried yucca.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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