Brazilian Flank Steak with Fresh Chimichurri and Fried Yucca

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • One 1 1/2-pound flank steak
  • 3 tablespoons Worcestershire sauce
  • Kosher salt and freshly ground black pepper
  • 2 cups chopped fresh cilantro
  • 1 cup chopped fresh parsley
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • Juice of 1/2 lemon
  • Rice vinegar
  • Kosher salt
  • Vegetable oil, for frying
  • 2 yucca roots, peeled, cut into 2-inch pieces and parboiled
  • 1 tablespoon fine salt
  • 1 1/2 tablespoon sugar
  • 1 teaspoon chili powder
Directions
  • Marinate the steak with the Worcestershire sauce and some salt and pepper.

  • 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 salt. Pulse until just smooth, but still a little bit chunky.

  • Preheat a deep fryer to 350 degrees F.

  • In a bowl, combine the fine 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. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    Rachael Ray's Kids Cook-Off