INGREDIENTS1 pound yucca, peeled and cut into 16 4x1-inch sticks1 pound bavette steak, cut into four portions
Mango Chimichurri1 cup ripe mango, ¼-inch dice¼ cup red bell pepper, ¼-inch dice2 tablespoons green onion, diced1 tablespoon fresh lime juice1 teaspoon ginger juice½ teaspoon kosher salt2 tablespoons mango puree (squeeze excess flesh off of seed)
Chipotle Vinaigrette½ cup fresh cilantro, chopped1 tablespoon dried oregano3 ounces peeled shallot, minced1 ounce garlic, minced4 each Fresno peppers, blistered and diced1 teaspoon ground black pepper1 tablespoon chipotle in adobo, seeded and minced2-½ teaspoons kosher salt¾ cup sherry vinegar¾ cup canola oil¼ cup extra virgin olive oil
Coffee Rub2 tablespoons ground coffee1 teaspoon chili powder1 teaspoon ground cumin1 teaspoon ground coriander
Mango ChimichurriCombine all ingredients; cover and refrigerate until service.
Chipotle VinaigretteCombine all ingredients except oil; whisk in oils until emulsified. Cover and refrigerate until service.
Coffee RubCombine all ingredients. Cover and set aside.
YuccaPlace 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.
SteakRub 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.
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.
Recipe courtesy of Chef Chris Miracolo, Sun Surf Sand (Hilton), Ft. Lauderdale, FL