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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	826.3 Kcal (3460 kJ)
Calories from fat	493.34 Kcal
		% Daily Value*
Total Fat	54.82g	84%
Cholesterol	154.19mg	51%
Sodium	989.25mg	41%
Potassium	1741.98mg	37%
Total Carbs	30.97g	10%
Sugars	17.95g	72%
Dietary Fiber	2.15g	9%
Protein	52.3g	105%
Vitamin C	9.8mg	16%
Iron	10.1mg	56%
Calcium	223mg	22%

Amount Per 100 g
Calories	183.31 Kcal (767 kJ)
Calories from fat	109.44 Kcal
		% Daily Value*
Total Fat	12.16g	84%
Cholesterol	34.21mg	51%
Sodium	219.46mg	41%
Potassium	386.45mg	37%
Total Carbs	6.87g	10%
Sugars	3.98g	72%
Dietary Fiber	0.48g	9%
Protein	11.6g	105%
Vitamin C	2.2mg	16%
Iron	2.2mg	56%
Calcium	49.5mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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