Main
Recipes
Marinated and Grilled Flank Steak with Chimichurri Sauce, Yucca Fries and Avocado, Tomato and Red Onion Salad (Emeril Lagasse) Recipe

Marinated and Grilled Flank Steak with Chimichurri Sauce, Yucca Fries and Avocado, Tomato and Red Onion Salad (Emeril Lagasse) Recipe

Posted by

Rate It!

Marinated and Grilled Flank Steak with Chimichurri Sauce, Yucca Fries and Avocado, Tomato and Red Onion Salad (Emeril Lagasse)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1 (1 1/2 to 2 lb) flank steak
1 1/2 cups dry sherry wine
1/2 cup sherry wine vinegar
1 cup thinly sliced red onion
2 tbsp minced garlic
1/2 cup olive oil
2 tsp salt
1 tsp freshly cracked black pepper
chimichurri sauce , recipe follows
yucca fries , recipe follows
avocado , tomato and red onion salad , recipe follows
1 cup extra-virgin olive oil
2/3 cup sherry wine vinegar
2 tbsp lemon juice
1 cup chopped flat-leaf parsley
4 tbsp chopped fresh basil leaves
1 tbsp chopped fresh oregano leaves
3 tbsp minced garlic
2 tbsp minced shallots
1/4 tsp fresh cracked black pepper
1/2 tsp kosher salt
1/4 tsp crushed red pepper flakes
2 quarts vegetable oil
2 to 2 1/2 lb yucca
salt and white pepper
2 hass avocados, peeled, pitted and cut into 8 slices each
1 lb roma tomatoes, quartered
1/2 cup thinly sliced red onion
1/2 cup flat-leaf parsley leaves
salt and pepper
3 tbsp extra-virgin olive oil
1 tbsp fresh squeezed lime juice

Directions:

In a shallow bowl large enough to hold the steak, combine the sherry wine, sherry vinegar, red onions, garlic and olive oil. Stir to blend well. Lay the steak over the marinade and turn it over. Wrap loosely and refrigerate overnight, being sure to turn the steak over at least once. 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. Remove from the grill and let rest for 5 minutes before thinly slicing across the grain and serving with the Chimichuri Sauce. Serve the steak with Yucca Fries and Avocado, Tomato and Red Onion Salad on the side.
Chimichurri Sauce:
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 non-reactive 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.
Yucca Fries:
Place the vegetable oil in a 6-quart Dutch oven and heat to 325 degrees F using a candy thermometer to register the temperature.
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.
Once all the yucca are fried, raise the temperature of the oil to 350 degrees F.
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.
Serve the yucca fries along side the grilled steak with the salad.
Yield: 4 to 6 servings
Avocado, Tomato and Red Onion Salad:
Spread the avocados, tomatoes, onions and parsley on a platter and season with the salt and pepper. Drizzle with the olive oil and lime juice and serve immediately.
Yield: 4 to 6 servings

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	7383.85 Kcal (30915 kJ)
Calories from fat	5627.5 Kcal
		% Daily Value*
Total Fat	625.28g	962%
Cholesterol	154.19mg	51%
Sodium	3886.5mg	162%
Potassium	3764.19mg	80%
Total Carbs	260.6g	87%
Sugars	14.71g	59%
Dietary Fiber	14.93g	60%
Protein	59.9g	120%
Vitamin C	57.3mg	96%
Iron	9.4mg	52%
Calcium	303.4mg	30%

Amount Per 100 g
Calories	497.47 Kcal (2083 kJ)
Calories from fat	379.14 Kcal
		% Daily Value*
Total Fat	42.13g	962%
Cholesterol	10.39mg	51%
Sodium	261.85mg	162%
Potassium	253.61mg	80%
Total Carbs	17.56g	87%
Sugars	0.99g	59%
Dietary Fiber	1.01g	60%
Protein	4.04g	120%
Vitamin C	3.9mg	96%
Iron	0.6mg	52%
Calcium	20.4mg	30%

* 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

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Skirt Steak With Chimichurri Sauce

Extra virgin olive oil (use 1/4 cup and work up if necess... and 11 more..
Mediterranean Pizza With Caramelized Onions

Olive oil, Sweet onions, sliced thin and 28 more..
Sonoran Tilapia

Extra-virgin olive oil, divided, Tilapia fillets and 19 more..
Hot Corn With Chimichurri Butter

Sherry wine vinegar, Fresh lemon juice and 9 more..
Leg of Lamb with Spicy Harissa

Crushed red pepper, Coriander seeds, Cumin seeds and 13 more..
No Cook Pasta Sauce

Fresh ripe tomatoes, chopped, Extra virgin olive oil and 11 more..
Seafood Fra Diavolo With Pasta

Olive oil, divided, Garlic cloves, minced and 14 more..
Kale Salad with Dates, Parmesan and Almonds

Juice of 1/2 lemon, Shallot, chopped, Honey, Kosher salt and 6 more..
Herbed Butter Chicken

Minced fresh basil, Minced fresh oregano and 9 more..
Amogio Sauce and Marinade

Extra virgin olive oil, Butter, Lemon juice, Salt and 6 more..