Grilled Flank Steak And Yuca With Sherry Vinaigrette Recipes

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BRAZILIAN FLANK STEAK WITH FRESH CHIMICHURRI AND FRIED YUCCA



Brazilian Flank Steak with Fresh Chimichurri and Fried Yucca image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

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

Steps:

  • 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.

GRILLED FLANK STEAK WITH CHIMICHURRI SAUCE AND YUCCA FRIES



Grilled Flank Steak With Chimichurri Sauce and Yucca Fries image

This is a complete meal, from Emeril Lagasse. It's supposed to be served with #276477 as a side, it's posted separately. Plan to make it soon, looks yummy.

Provided by Kitty Kat Cook

Categories     Steak

Time 2h55m

Yield 4-6 serving(s)

Number Of Ingredients 23

1 (1 1/2-2 lb) flank steaks
1 1/2 cups dry sherry
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
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 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
2 quarts vegetable oil
2 -2 1/2 lbs yucca root
salt
white pepper

Steps:

  • In a shallow bowl, combine the sherry wine, sherry vinegar, red onions, garlic and olive oil. Stir. Lay the steak over the marinade and turn it over. Wrap loosely and refrigerate overnight. 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. Let rest for 5 minutes before thinly slicing.
  • 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 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.
  • For the 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.

Nutrition Facts : Calories 5633.7, Fat 532, SaturatedFat 73.7, Cholesterol 69.7, Sodium 1540.7, Carbohydrate 109.2, Fiber 5.8, Sugar 9.5, Protein 41.3

GRILLED FLANK STEAK AND YUCA WITH SHERRY VINAIGRETTE



Grilled Flank Steak and Yuca with Sherry Vinaigrette image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 4h55m

Yield 4 servings

Number Of Ingredients 22

2 tablespoons soy sauce
1/4 cup sherry vinegar
3 garlic cloves, lightly crushed with the side of a knife blade and quartered
1/4 teaspoon ground cloves
2 tablespoons fresh thyme leaves, stripped from 3 or 4 sprigs
1/2 teaspoon black pepper
1 teaspoon Dijon mustard
1/2 cup blackstrap molasses
2 pounds flank steak
1 head garlic
2 tablespoons grapeseed oil
2 shallot cloves, minced
1 cup Madeira wine
1 cup water
1 teaspoon beef base
Salt and freshly ground black pepper
2 pounds sweet yuca/cassava root, about 4 to 8 roots, rind and woody cordon removed, peeled, and light fleshy part cut into 1-inch segments (do not consume until thoroughly cooked)
2 tablespoons sherry vinegar
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup extra-virgin olive oil
2 tablespoons minced fresh flat-leaf parsley leaves

Steps:

  • To make the marinade, add soy sauce and vinegar to blender, replace lid and turn on blender. Through the feed opening add, 1 at a time, the garlic, ground cloves, thyme, black pepper, mustard and molasses. Place flank steak in a nonreactive container, add marinade and coat steak. Cover and refrigerate for at least 2 hours.
  • While the steak is marinating, roast the garlic for the demi-glace. Pre-heat oven to 350 degrees F. Cut root end from end of head of garlic and use a piece of heavy duty aluminum foil to mold an enclosure around the garlic to include a base to keep it from tipping over. Pour 1 tablespoon of the grapeseed oil over the garlic from the root end so the oil flows between the papery skins and the cloves, reserving the rest of the oil for sauteing the shallots. Roast for 40 minutes to 1 hour, being sure to monitor so the garlic doesn't burn. Remove from oven and let cool to room temperature.
  • To make yuca, boil until tender in enough water to cover. Drain well, rinse and set aside briefly. Make a dressing by adding vinegar, salt and thyme to a blender and adding the olive oil in a slow thin stream through the feed opening with the blender running. Mix yuca with enough dressing to coat and refrigerate.
  • Heat grill (or use grill pan). Remove steak from marinade, discard marinade, and sear each side of steak. Cook to your desired level of doneness and transfer to a cutting board to let rest for 5 minutes.
  • To complete the demi-glace, heat the remaining tablespoon of grapeseed oil in a skillet over medium-high heat. Add shallots and saute until translucent. Deglaze pan with wine and allow most of it to evaporate. In a small bowl, whisk together water and beef base and add to pan. Squeeze the roasted garlic cloves directly from their skins into a small bowl and mash them. Add the roasted garlic to the pan and stir until it is integrated with the rest of the contents of the pan. Allow to reduce by half. Season with salt and pepper, to taste, remove from heat and keep warm.
  • Slice steak on the bias into 1/4-inch thick strips and arrange on plate alongside yuca. Spoon sauce over steak. Garnish with minced parsley.

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