SKIRT STEAK WITH CHIMICHURRI SAUCE AND YUCCA FRIES
Steps:
- Directions 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 1/4 teaspoon of the black pepper, 1/2 teaspoon of salt, and the crushed red pepper and pulse to combine. Remove 1 cup of the chimichurri sauce from the processor and transfer to a nonreactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours. Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into strips. Serve with crusty bread and the reserved chimichurri sauce. 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. Serve the yucca fries alongside the grilled steak and chimichurri sauce.
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