2 hrs 55 mins
2 hrs 45 mins
Kitty Kat Cook's Note:
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.
My Private Note
Units: US | Metric
- 680.38-907.18 g flank steaks
- 354.88 ml dry sherry
- 118.29 ml sherry wine vinegar
- 236.59 ml thinly sliced red onion
- 29.58 ml minced garlic
- 118.29 ml olive oil
- 9.85 ml salt
- 4.92 ml freshly cracked black pepper
For Chimichurri Sauce
- 236.59 ml extra virgin olive oil
- 158.51 ml sherry wine vinegar
- 29.58 ml lemon juice
- 236.59 ml chopped flat leaf parsley
- 59.16 ml chopped fresh basil leaves
- 14.79 ml chopped fresh oregano leaves
- 44.37 ml minced garlic
- 29.58 ml minced shallots
- 1.23 ml fresh cracked black pepper
- 2.46 ml kosher salt
- 1.23 ml crushed red pepper flakes
For Yucca fries
- 1In 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.
- 2Chimichurri sauce:.
- 3In 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.
- 4For the yucca fries:.
- 5Place the vegetable oil in a 6-quart Dutch oven and heat to 325 degrees F using a candy thermometer to register the temperature.
- 6While 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.
- 7Once all the yucca are fried, raise the temperature of the oil to 350 degrees F.
- 8Return 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.
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Nutritional Facts for Grilled Flank Steak With Chimichurri Sauce and Yucca Fries
Serving Size: 1 (725 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 5633.6
- Calories from Fat 4788
- Total Fat 532.0 g
- Saturated Fat 73.7 g
- Cholesterol 69.7 mg
- Sodium 1540.7 mg
- Total Carbohydrate 109.1 g
- Dietary Fiber 5.7 g
- Sugars 9.5 g
- Protein 41.3 g
The following items or measurements are not included:
sherry wine vinegar
sherry wine vinegar