Tuesday, April 13, 2010

Steak Chimichurri, Yucca Fries, and Fried Plantains

Skirt Steak with Chimichurri, Yucca Fries, and Fried Plantains - April 12

This meal came about because we had leftover mint chimichurri from the lamb we cooked last week. I've been low on B12 and needed a meat dish, so steak it was. We went to the local grocery store that was more likely to have yucca but less likely to have skirt steak. We ended up getting a different cut (the name of which I'll have to check on) that was already cut very thin.

We also picked up 2-3 yucca and then 1 plantain as an impulse buy (my impulse). The Cuban restaurant I love here has delicious fried plantains. Spoiler alert: Next time I'll just go there.

The recipe was an Emeril one from the Food Network. The plantain recipe was from Alton Brown.

This ended up being a great meal for Monday night since we ended up having a friend over for dinner as a thank-you for fixing the door that wouldn't lock. Sunday afternoon R. picked up some Mexican beer and some salad fixings to round things out.

We used a lot of oil last night and did some peeling. And almost broke the new Kitchenaid slicer. Yucca are tough. Despite some oil temperature mishaps (first too hot then not hot enough), the yucca fries turned out almost perfect. They didn't look golden, but they were the perfect crispness. The plantains were tolerable. I admit I totally messed up on the recipe--I couldn't visualize the one-inch slices and then didn't have slices that could stand vertical only to be smashed down. The flavor and texture weren't what I wanted.

The steak was pan fried (our new grill arrived yesterday but we didn't have time to set it up--some assembly required--and didn't have gas for it anyway) and was delicious. R. made some more of the chimichurri to be used as a salad dressing (greens, grape tomatoes, shredded carrot, feta cheese, and optional olives) and with the meat.

For dessert, Blue Bell Pistachio Almond ice cream or Breyer's Butter Pecan Ice Cream with chocolate sauce made with Ghiradelli 60% dark chocolate chips.

There's a little bit of everything left. I'm tempted to cut the rest of the steak up and add it to the salad.

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