Ingredients
FROM CUISINERY FOOD MARKET
AT YOUR LOCAL GROCERY STORE
- 1 Bunch Fresh Chopped Parsley
- 2 tsp Salt
- 4 Cloves of Garlic
- 1 tsp vinegar, lime, or lemon juice
- Sour Cream
step 1
- Mix 1/2 cup of vegetable oil with 1 bunch of fresh parsley and season with salt crushed chimichurri spice, garlic, and your choice of acid vinegar or citrus juice. Chill in fridge. It can hold for 3-4 days, and is best enjoyed after a couple of hours. (When you finely chop herbs, lay them on a food towel and place them in the fridge for 20 minutes, they will stay vibrant green!)
step 2
- Remove steak from the packaging and allow it to rest in the fridge on a rack. In the meantime, prepare the spice blend by mortaring, crushing, or grinding. Pat the steak dry, cut in half, and season well. Sear on high heat, no flame. Preheat the grill or use a hot cast iron in the broiler. Set aside when both sides are well seared, not charred.
step 3
- Blend the Mango Coulis, Harissa sauce, salt, and vinegar together. Take half of this sauce and blend it with sour cream. Use this to top the yuca fries!
step 4
- Preheat oven at 350°F (180°C). Place the frozen yuca on a paper-lined baking tray and cook for 5-10 minutes until golden brown.CHEF TIPS: Try making Guasacaca Sauce! It's very similar to Chimichurri, only with ripe avocado added. It freezes great.
