Bevette Steak Yucca Mango Chimichurri

Servings: 4-6
PREP TIME: | Custom.CookTime.Txt:
Recipe Categories: Toppings, Main Dish, Foodservice

Ingredients

1 pound yucca, peeled and cut into 16 4x1-inch sticks

1 pound bavette steak, cut into four portions

Mango Chimichurri

1 cup ripe mango, ¼-inch dice
¼ cup red bell pepper, ¼-inch dice
2 tablespoons green onion, diced
1 tablespoon fresh lime juice
1 teaspoon ginger juice
½ teaspoon kosher salt
2 tablespoons mango puree (squeeze excess flesh off of seed)


Chipotle Vinaigrette
½ cup fresh cilantro, chopped
1 tablespoon dried oregano
3 ounces peeled shallot, minced
1 ounce garlic, minced
4 each Fresno peppers, blistered and diced
1 teaspoon ground black pepper
1 tablespoon chipotle in adobo, seeded and minced
2-½ teaspoons kosher salt
¾ cup sherry vinegar
¾ cup canola oil
¼ cup extra virgin olive oil

Coffee Rub
2 tablespoons ground coffee
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
 

Instructions

Mango Chimichurri
Combine all ingredients; cover and refrigerate until service.


Chipotle Vinaigrette

Combine all ingredients except oil; whisk in oils until emulsified. Cover and refrigerate until service.
 
​Coffee Rub
Combine all ingredients. Cover and set aside.

Yucca
Place yucca sticks in a pot of simmering salted water and cook until soft, approximately 25 minutes. Remove and place in strainer to dry. Just before service, heat oil in fryer to 350°F. and fry until golden brown. Drain and keep warm.
 

​Steak
Rub each steak with Coffee Rub and season to taste with salt. Brush with oil and grilled to desired temperature. Allow steaks to rest a few minutes, and cut each steak into four slices.

Serving Suggestion

To assemble dish, per serving: Place four fried yucca sticks on plate and top each with one slice of steak. Distribute ¼ cup Mango Chimichurri on each serving and drizzle with Vinaigrette.