Grilled Flank Steak With Chimichurri Sauce and Yucca Fries Recipe

Posted by
Rate It!
Grilled Flank Steak With Chimichurri Sauce and Yucca Fries
Add your photo!
Ingredients
23
Count
Nutrition
3506
Calories
Total time
165
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. 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.
  2. Chimichurri sauce:.
  3. 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.
  4. For the yucca fries:.
  5. Place the vegetable oil in a 6-quart Dutch oven and heat to 325 degrees F using a candy thermometer to register the temperature.
  6. 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.
  7. Once all the yucca are fried, raise the temperature of the oil to 350 degrees F.
  8. 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.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3506.24 Kcal (14680 kJ)
Calories from fat 3188.03 Kcal
% Daily Value*
Total Fat 354.23g 545%
Cholesterol 51.4mg 17%
Sodium 2002.41mg 83%
Potassium 395.98mg 8%
Total Carbs 58.71g 20%
Sugars 1.39g 6%
Dietary Fiber 1.3g 5%
Protein 17.03g 34%
Vitamin C 19.6mg 33%
Iron 2.6mg 14%
Calcium 66.6mg 7%
Amount Per 100 g
Calories 441.09 Kcal (1847 kJ)
Calories from fat 401.06 Kcal
% Daily Value*
Total Fat 44.56g 545%
Cholesterol 6.47mg 17%
Sodium 251.91mg 83%
Potassium 49.81mg 8%
Total Carbs 7.39g 20%
Sugars 0.17g 6%
Dietary Fiber 0.16g 5%
Protein 2.14g 34%
Vitamin C 2.5mg 33%
Iron 0.3mg 14%
Calcium 8.4mg 7%

* 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
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 99.4
    Points
  • 99
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top