Recipe courtesy of Nicholas Hornbostel

Brazilian Flank Steak with Fresh Chimichurri and Fried Yucca

  • Level: Intermediate
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

One 1 1/2-pound flank steak

3 tablespoons Worcestershire sauce

Freshly ground black pepper

Coarse salt

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

1/2 tablespoon sugar

1 teaspoon chili powder

Directions

  1. Marinate the steak with the Worcestershire sauce, pepper and coarse salt.
  2. Heat a grill or grill pan. Grill the steak to desired doneness. Rest the steak and keep warm for serving.
  3. 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.
  4. Preheat a deep fryer to 350 degrees F.
  5. In a bowl, combine the salt, sugar and chili powder. Fry the yucca until crisped, then drain and toss in the spice mixture.
  6. Slice the steak, top with the chimichurri and serve with the fried yucca.
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