Ken and Jessica Hess put together a Latin American version of "Steak Frites" using Snake River Farms Flat Iron Steak, yucca fries, chimicurri and a chipoltle-lime aioli. It's a great recipe that hit all our favorite flavor buttons.
SRF Flat Iron & Yucca Fries, Chimichurri, Chipotle-Lime Aioli
For the Flat Iron:
1.5 to 2 lbs Snake River Farms Flat Iron Steak
2 tsp Cumin Seed
2 tsp Kosher Salt
1 tsp Freshly Cracked Pepper
1 Bunch Parsley
1 Bunch Cilantro
¾ cup Olive Oil
5 Cloves of Garlic
1 tbsp Red Wine Vinegar
1 tsp Lime Juice
1 tsp Honey
1 tbsp Kosher Salt
½ tsp Chili Flakes
In a food processor, puree parsley and cilantro with oil, garlic and vinegar. Add lime juice, honey, salt and chili flakes. Pulse until combined. Set aside.
Preheat broiler to high.
In a small sauté pan, toast cumin seeds over medium heat until aromatic. Remove from pan and grind using a spice grinder or mortar and pestle. Combine with salt and pepper, and season both sides of flat iron liberally.
Place flat iron in broiler and cook for three minutes on the first side. Flip steak and cook an additional three minutes. Repeat the process of flipping and cooking for three minutes until steak reaches an internal temperature of 130 degrees F. Allow steak to rest for ten minutes before slicing. Serve with chimichurri.
2 – 3 lbs Fresh Yucca (or 2 lbs frozen)
2 pounds Snake River Farms American Kobe Tallow
Juice of 2 Limes
1 Egg Yolk
1 tbs Water
2 Cloves Garlic, Minced
1 tbsp Lime Juice
1 cup Extra Virgin Olive Oil
1 tsp Salt
¼ tsp Chipotle Powder
1/8 tsp Onion Powder
Zest of 1 Lime
In a food processor, combine egg yolk, water, garlic and lime juice. Pulse until combined. Slowly add oil to egg mixture until thick and creamy. Season with salt, chipotle powder, onion powder and zest. Set aside.
In medium Dutch Oven heat tallow to 350 degrees F.
Peel yucca tubes with heavy-duty vegetable peeler until bark is completely removed. Cut yucca into strips: ¼-inch wide, 4 inches long. Add yucca to melted tallow and fry until golden brown. (Approximately 5 – 7 minutes)
Use a slotted spoon to remove the yucca from the oil and drain on paper towels.
Season hot yucca fries generously with salt and lime juice and serve with chipotle-lime aioli.
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