Bevette Steak Yucca Mango Chimichurri

    Servings: 4-6
    PREP TIME: |Cook Time:
    Recipe Categories: Toppings, Main Dish, Foodservice


    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


    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.

    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.

    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 Suggestions

    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.

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