Dominican Steak in Red Onion and Sour Orange Sauce with Rustic Garlic Yuca Mash

Instructions

1. 1

   1. In a large bowl, combine the beef steak with half of the minced garlic, the sour orange juice, 1 tablespoon (15 ml) vegetable oil, half of the dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Marinate for 15 minutes in the refrigerator.

2. 2

   2. Place the yuca in a pot with enough water to cover and 1/2 teaspoon salt. Bring to a boil and cook over medium heat for 20 to 25 minutes, until very tender. Reserve 1/2 cup (120 ml) of the cooking liquid or use hot water, then drain the yuca.

3. 3

   3. While the yuca cooks, heat a large skillet or Dutch oven over medium-high heat. Add 1 tablespoon (15 ml) vegetable oil and cook the steak in batches for 2 to 3 minutes per side, just until browned. Remove the steak and set aside on a plate.

4. 4

   4. In the same skillet, reduce to medium heat and add the remaining 1 tablespoon (15 ml) vegetable oil. Add the red onion, sweet peppers, and the rest of the garlic. Cook for 4 to 5 minutes, stirring often, until the onion softens.

5. 5

   5. Add the remaining dried oregano, 1/4 teaspoon black pepper, the white vinegar, and the beef broth or water. Scrape the bottom of the skillet to release the browned bits. Cook for 3 minutes until a light sauce forms.

6. 6

   6. Return the steak and any accumulated juices to the skillet. Cook over medium-low heat for 6 to 8 minutes, until the meat is tender and well coated in the sauce. Adjust with the remaining salt if needed.

7. 7

   7. For the mash, remove any tough center fiber from the cooked yuca if present. Mash the hot yuca with the butter, half of the fresh parsley, and 2 to 4 tablespoons (30 to 60 ml) of the reserved cooking liquid or hot water until you get a rustic mash. If you want to keep it warm in the oven, place it in an oven-safe dish at 300°F (150°C) for 5 minutes.

8. 8

   8. Serve a portion of rustic garlic yuca mash on each plate and arrange the steak with its red onion and sweet pepper sauce on top or alongside. Finish with the remaining fresh parsley over the dish.