Name: Brazilian Steak with Chimichurri and Yucca Fries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz top sirloin steak; 0.5 cup yucca root; 1 tsp extra virgin olive oil; 0.25 cup fresh parsley; 1 clove garlic; 1 tsp red wine vinegar; 0.25 tsp dried oregano; 0.13 tsp red pepper flakes; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

550 calories

Protein: 51g; 37% of calories
Carbs: 45g; 33% of calories
Fat: 18g; 30% of calories

Instructions

Prep 15 min · Cook 30 min

Peel the yucca root and cut into 3-inch batons, ensuring you remove the woody fibrous core from the center.
Place the yucca in a pot of salted water and boil for 15 minutes until tender but still holding its shape, then drain and pat dry.
Toss the boiled yucca with 1/2 tsp of olive oil and a pinch of salt, then air fry at 400°F for 15 minutes or bake in the oven until golden and crispy.
While the yucca is roasting, finely mince the parsley and garlic, then whisk them in a small bowl with 1/2 tsp of olive oil, red wine vinegar, oregano, and red pepper flakes to create the chimichurri.
Season the steak with sea salt and black pepper, then sear in a hot cast-iron skillet for 3-4 minutes per side for medium-rare.
Let the steak rest for 5 minutes before slicing against the grain and serving with the crispy yucca fries and chimichurri drizzled over the top.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes