Marinated and Grilled Flank Steak with Chimichurri Sauce, Yucca Fries and Avocado, Tomato and Red Onion Salad

Total Time:
2 hr 55 min
Prep:
45 min
Inactive:
2 hr
Cook:
10 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • 1 (1 1/2 to 2 pound) flank steak
  • 1 1/2 cups dry sherry wine
  • 1/2 cup sherry wine vinegar
  • 1 cup thinly sliced red onion
  • 2 tablespoons minced garlic
  • 1/2 cup olive oil
  • 2 teaspoons salt
  • 1 teaspoon freshly cracked black pepper
  • Chimichurri sauce, recipe follows
  • Yucca Fries, recipe follows
  • Avocado, Tomato and Red Onion Salad, recipe follows
  • Chimichurri Sauce:
  • 1 cup extra-virgin olive oil
  • 2/3 cup sherry wine vinegar
  • 2 tablespoons lemon juice
  • 1 cup chopped flat-leaf parsley
  • 4 tablespoons chopped fresh basil leaves
  • 1 tablespoon chopped fresh oregano leaves
  • 3 tablespoons minced garlic
  • 2 tablespoons minced shallots
  • 1/4 teaspoon fresh cracked black pepper
  • 1/2 teaspoons kosher salt
  • 1/4 teaspoon crushed red pepper flakes
  • Yucca Fries:
  • 2 quarts vegetable oil
  • 2 to 2 1/2 pounds yucca
  • Salt and white pepper
  • Avocado, Tomato and Red Onion Salad:
  • 2 Hass avocados, peeled, pitted and cut into 8 slices each
  • 1 pound Roma tomatoes, quartered
  • 1/2 cup thinly sliced red onion
  • 1/2 cup flat-leaf parsley leaves
  • Salt and pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh squeezed lime juice
Directions

In a shallow bowl large enough to hold the steak, combine the sherry wine, sherry vinegar, red onions, garlic and olive oil. Stir to blend well. Lay the steak over the marinade and turn it over. Wrap loosely and refrigerate overnight, being sure to turn the steak over at least once. Remove the steak from the marinade and season with the salt and pepper. Grill the steak over high heat for 4 to 5 minutes per side. Remove from the grill and let rest for 5 minutes before thinly slicing across the grain and serving with the Chimichuri Sauce. Serve the steak with Yucca Fries and Avocado, Tomato and Red Onion Salad on the side.

Chimichurri Sauce:

In the bowl of a food processor, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic and shallots. Pulse until well blended but do not puree. Add the black pepper, the salt and crushed red pepper flakes. Transfer the sauce to a non-reactive bowl and cover with plastic wrap for at least 2 hours, and up to 6 hours at room temperature. Chimichurri sauce will keep refrigerated in a well sealed container for up to 3 days.

Yucca Fries:

Place the vegetable oil in a 6-quart Dutch oven and heat to 325 degrees F using a candy thermometer to register the temperature.

While the oil is heating, peel the yucca and cut into wedges about 5 inches long and 1-inch wide. Place the yucca wedges in ice water to soak. When the oil reaches the desired temperature, remove the yucca from the ice water and pat dry with kitchen towels. Fry in batches in the hot oil, being sure to raise the heat as you add the yucca. Fry the yucca until they are soft, about 3 to 4 minutes. Remove from the oil using a slotted spoon and set aside on a paper-lined platter to drain. Repeat with the remaining yucca.

Once all the yucca are fried, raise the temperature of the oil to 350 degrees F.

Return the fried yucca to the oil and fry until crisp, golden brown, and puffed, 1 to 1 1/2 minutes. Remove the yucca fries from the oil using a slotted spoon and season with the salt and pepper. Repeat the process with the remaining yucca.

Serve the yucca fries along side the grilled steak with the salad.

Yield: 4 to 6 servings

Avocado, Tomato and Red Onion Salad:

Spread the avocados, tomatoes, onions and parsley on a platter and season with the salt and pepper. Drizzle with the olive oil and lime juice and serve immediately.

Yield: 4 to 6 servings


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