Best Grilled Flank Steak And Yuca With Sherry Vinaigrette Recipes

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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 TENDER FLANK STEAK



Grilled Tender Flank Steak image

How to cook flank steak? Easy! Marinate it and grill or broil it! This marinated steak is so moist that it will become one of your favorite ways to serve beef. -Heather Ahrens, Columbus, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 5

1 cup reduced-sodium soy sauce
1/4 cup lemon juice
1/4 cup honey
6 garlic cloves, minced
1 beef flank steak (1-1/2 pounds)

Steps:

  • In a large shallow bowl, combine the soy sauce, lemon juice, honey and garlic; add steak. Turn to coat; cover and refrigerate for 6-8 hours., Drain and discard marinade. Broil 4-6 in. from the heat or grill over medium heat until meat reaches desired doneness, 8-10 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Thinly slice steak across the grain.

Nutrition Facts : Calories 186 calories, Fat 8g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 471mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

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