Vaca Frita with a Tropical Tuber Hash Cake and Caramelized Onions

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Steak and Broth:

2 1/2 pounds skirt steak, cut into 4 to 5-inch wide pieces with the grain

3 tablespoons freshly toasted and ground cumin

1 tablespoon freshly toasted and ground black pepper

Canola oil

2 quarts meat broth, (or beef stock), warmed

2 ounces smoked bacon, rind removed, medium dice

2 tablespoons unsalted butter

4 cloves garlic, peeled and sliced thinly

1 large red onion, peeled and medium dice

1 large carrot, peeled and medium dice

2 stalks celery, washed and medium dice

1 bay leaf, broken

For the Marinade:

1 teaspoon kosher salt

1 teaspoon freshly toasted and ground cumin

1/2 cup fresh lime juice

Hash Cake, recipe follows

Caramelized Red Onions, recipe follows

Hash Cake:

3 large sweet potatoes

3 large boniato

3 large yucca

1/4 cup butter

3 tablespoons olive oil

Kosher salt

Freshly ground black pepper

3 ounces smoky bacon

1 tablespoon butter

1 yellow pepper, seeded and diced small

1 red pepper, stems and seeds discarded, diced small

1 poblano, stems and seeds discarded, diced small

4 jalapenos, stemmed, seeded, and minced

1 red onion, diced small

1/2 cup roasted garlic

1/4 cup sherry wine vinegar

1/2 cup chopped Italian parsley

1/4 cup chopped cilantro

Caramelized Red Onions:

2 tablespoons olive oil

2 tablespoons butter

2 red onions, peeled and sliced

1 tablespoon sugar

1/4 cup red wine vinegar

Kosher salt and freshly ground black pepper