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Skirt Steak with Chimichurri Sauce and Yucca Fries (Emeril Lagasse) Recipe

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Skirt Steak with Chimichurri Sauce and Yucca Fries (Emeril Lagasse)
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Ingredients
16
Count
Nutrition
6197
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. 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 1/4 teaspoon of the black pepper, 1/2 teaspoon of salt, and the crushed red pepper and pulse to combine. Remove 1 cup of the chimichurri sauce from the processor and transfer to a nonreactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours. (If cooking steak another day, refrigerate sauce and return to room temperature before serving.)
  2. Season both sides of the steak with the remaining salt and pepper. Transfer to large, resealable plastic food storage bag. Add the remaining chimichurri sauce from the processor. Seal bag and refrigerate the steak for at least 2 and up to 4 hours.
  3. Preheat a grill to medium heat.
  4. Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes. Wipe the excess chimichurri sauce from the steak and set the steak over the hot grill. Cook for 6 minutes on the first side. Rotate the steak 90 degrees, and cook another 6 minutes. Turn the steak over and continue to cook until the steak is done, about 6 to 8 minutes for medium-rare. Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into strips. Serve with crusty bread and the reserved chimichurri sauce.
  5. For the 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.
  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.
  9. Serve the yucca fries alongside the grilled steak and chimichurri sauce.
  10. Yield: 4 to 6 servings
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 6196.62 Kcal (25944 kJ)
Calories from fat 5376.72 Kcal
% Daily Value*
Total Fat 597.41g 919%
Cholesterol 147.39mg 49%
Sodium 3166.57mg 132%
Potassium 3193.12mg 68%
Total Carbs 203.5g 68%
Sugars 9.39g 38%
Dietary Fiber 12.55g 50%
Protein 49.35g 99%
Vitamin C 26mg 43%
Iron 8.8mg 49%
Calcium 214mg 21%
Amount Per 100 g
Calories 551.09 Kcal (2307 kJ)
Calories from fat 478.17 Kcal
% Daily Value*
Total Fat 53.13g 919%
Cholesterol 13.11mg 49%
Sodium 281.61mg 132%
Potassium 283.97mg 68%
Total Carbs 18.1g 68%
Sugars 0.83g 38%
Dietary Fiber 1.12g 50%
Protein 4.39g 99%
Vitamin C 2.3mg 43%
Iron 0.8mg 49%
Calcium 19mg 21%

* 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
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Recipe Tags

Weightwatchers Points

  • 172.9
    Points
  • 179
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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