Flavourful flank steak is grilled to perfect, bedded in a chimichurri mixture of fresh herbs and spices and served with fried yucca frites.
Directions for: Brazilian Flank Steak with Fresh Chimichurri and Fried Yucca
Ingredients
1 (1 1/2-lb) flank steak
3 Tbsp Worcestershire sauce
Kosher salt and freshly ground black pepper
2 cups chopped fresh cilantro
1 cup chopped fresh parsley
2 Tbsp olive oil
tsp 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 Tbsp fine salt
Tbsp sugar
1 tsp 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 350F.
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.
Source and Credits
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.
Recipe courtesy of Nicholas Hornbostel
See more: Beef, Fry, Herbs, Main, Vegetables, Grill