Churrasco Frites Recipe

Inspired by Mamajuana Cafe Paterson

Time1h

Serves4

Grilled skirt steak w/chimichurri & demi-glaze, served w/yuca fries

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Ingredients

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Churrasco

1 1/2 lbs Skirt steak2 tbs olive oil1 tsp Celtic sea salt1 tsp black pepper

Method

Preparation

Prepare the Skirt Steak

Preheat the grill to medium-high heat. Rub the skirt steak with olive oil, salt, and black pepper. Grill for about 4-5 minutes per side for medium-rare. Remove from grill and let rest.

Make Chimichurri Sauce

In a bowl, combine the chopped parsley, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Mix well and set aside.

Prepare Demi-Glaze

In a saucepan, melt butter over medium heat. Add diced shallots and sauté until translucent. Pour in red wine and beef broth, and add thyme. Simmer until reduced by half, about 15-20 minutes. Strain and set aside.

Cook Yuca Fries

In a large pot, bring salted water to a boil. Add yuca and cook until tender, about 15-20 minutes. Drain and let cool slightly. Heat vegetable oil in a fryer or deep pot to 350°F (175°C). Fry yuca pieces until golden brown and crispy, about 4-5 minutes. Drain on paper towels and sprinkle with salt.

Serve

Slice the rested skirt steak against the grain. Plate the steak, drizzle with chimichurri and demi-glaze, and serve alongside yuca fries.