Grilled Flank Steak and Yuca with Sherry Vinaigrette

Name: Grilled Flank Steak and Yuca with Sherry Vinaigrette
Prep time: 4 h 55 min
Cook time: 4 h 55 min
Total time: 4 h 55 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon beef base; 1 teaspoons black pepper; 2 shallot cloves, minced; 1 teaspoon Dijon mustard; 907 grams flank steak; 2 Tbsps minced fresh flat-leaf parsley leaves; 2 Tbsps fresh thyme leaves, stripped from 3 or 4 sprigs; 1 head garlic; 3 garlic cloves, lightly crushed with the side of a knife blade and quartered; 2 Tbsps grapeseed oil; 0 teaspoons ground cloves; 0 teaspoons ground black pepper; 237 milliliters Madeira wine; 118 milliliters blackstrap molasses; 118 milliliters extra-virgin olive oil; 1 teaspoons salt; 4 servings Salt and freshly ground black pepper; 59 milliliters sherry vinegar; 2 Tbsps sherry vinegar; 2 Tbsps soy sauce; 237 milliliters water; 907 grams sweet yuca/cassava root, about 4 to 8 roots, rind and woody cordon removed, peeled, and light fleshy part cut into 1-inch segments (do not consume until thoroughly cooked)

Grilled Flank Steak and Yuca with Sherry Vinaigrette is a gluten free and dairy free recipe with 4 servings. This main course has 1176 calories, 54g of protein, and 46g of fat per serving. This recipe covers 46% of your daily requirements of vitamins and minerals. The Fourth Of July will be even more special with this recipe. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes around 4 hours and 55 minutes. Head to the store and pick up dijon mustard, soy sauce, sherry vinegar, and a few other things to make it today. To use up the ground cloves you could follow this main course with the Pumpkin Bread as a dessert.

Instructions

To make the marinade, add soy sauce and vinegar to blender, replace lid and turn on blender. Through the feed opening add, 1 at a time, the garlic, ground cloves, thyme, black pepper, mustard and molasses.

Ingredients you will need

Ground Clove

Black Pepper

Soy Sauce

Marinade

Molasses

Mustard

Vinegar

Garlic

Thyme

Equipment you will use

Blender

Place flank steak in a nonreactive container, add marinade and coat steak. Cover and refrigerate for at least 2 hours.

Ingredients you will need

Flank Steak

Marinade

Steak

While the steak is marinating, roast the garlic for the demi-glace. Pre-heat oven to 350 degrees F.

Ingredients you will need

Garlic

Steak

Equipment you will use

Oven

Cut root end from end of head of garlic and use a piece of heavy duty aluminum foil to mold an enclosure around the garlic to include a base to keep it from tipping over.

Ingredients you will need

Garlic

Base

Equipment you will use

Aluminum Foil

Pour 1 tablespoon of the grapeseed oil over the garlic from the root end so the oil flows between the papery skins and the cloves, reserving the rest of the oil for sauteing the shallots. Roast for 40 minutes to 1 hour, being sure to monitor so the garlic doesn't burn.

Ingredients you will need

Cooking Oil

Shallot

Clove

Garlic

Remove from oven and let cool to room temperature.

Equipment you will use

Oven

To make yuca, boil until tender in enough water to cover.

Ingredients you will need

Water

Cassava

Drain well, rinse and set aside briefly. Make a dressing by adding vinegar, salt and thyme to a blender and adding the olive oil in a slow thin stream through the feed opening with the blender running.

Ingredients you will need

Olive Oil

Vinegar

Thyme

Salt

Equipment you will use

Blender

Mix yuca with enough dressing to coat and refrigerate.

Ingredients you will need

Cassava

Heat grill (or use grill pan).

Equipment you will use

Grill Pan

Grill

Remove steak from marinade, discard marinade, and sear each side of steak. Cook to your desired level of doneness and transfer to a cutting board to let rest for 5 minutes.

Ingredients you will need

Marinade

Steak

Equipment you will use

Cutting Board

To complete the demi-glace, heat the remaining tablespoon of grapeseed oil in a skillet over medium-high heat.

Ingredients you will need

Grape Seed Oil

Equipment you will use

Frying Pan

Add shallots and saute until translucent. Deglaze pan with wine and allow most of it to evaporate. In a small bowl, whisk together water and beef base and add to pan. Squeeze the roasted garlic cloves directly from their skins into a small bowl and mash them.

Ingredients you will need

Roasted Garlic

Beef Base

Shallot

Clove

Water

Wine

Equipment you will use

Whisk

Bowl

Frying Pan

Add the roasted garlic to the pan and stir until it is integrated with the rest of the contents of the pan. Allow to reduce by half. Season with salt and pepper, to taste, remove from heat and keep warm.

Ingredients you will need

Salt And Pepper

Roasted Garlic

Equipment you will use

Frying Pan

Slice steak on the bias into 1/4-inch thick strips and arrange on plate alongside yuca. Spoon sauce over steak.

Ingredients you will need

Sauce

Steak

Cassava

Garnish with minced parsley.

Ingredients you will need

Parsley

Equipment

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Darioush Signature Merlot with a 4.4 out of 5 star rating seems like a good match. It costs about 69 dollars per bottle.

Darioush Signature Merlot

The moderate 2008 growing season yielded small amounts of mature, highly-concentrated Merlot. The resulting wine offers a profile of dense, expressive dark fruit– black raspberry, cherry and dried fig supported by a tight core of dark cocoa, licorice and cola. Sweet, succulent tannins add textural complexity, while a beautiful, long finish reveals notes of rosemary, cinnamon and graham cracker. Blend: 90% Merlot, 5% Cabernet Sauvignon, 5% Cabernet Franc