Steak with Onion Gravy and Roasted Tomato Chimichurri with Golden Yuca Cakes

Name: Steak with Onion Gravy and Roasted Tomato Chimichurri with Golden Yuca Cakes
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: Comida Latinoamericana
Ingredients: 1.3 lb beef steak, thin-cut; 1.5 lb peeled yuca, cut into chunks; 10.5 oz white onion, thinly sliced; 10.5 oz Roma tomatoes; 6 cloves garlic; 1/2 cup fresh cilantro, chopped; 1/2 cup fresh parsley, chopped; 3 tbsp red wine vinegar; 2 tbsp fresh lime juice; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp smoked paprika; 1/2 cup pre-cooked cornmeal; 1 large egg; 1 cup beef broth; 6 tbsp olive oil; 1 tbsp butter; 1 tsp brown sugar; 1 3/4 tsp salt; 1 tsp black pepper

An original Latin American dish featuring seared beef steak finished in a silky onion sauce, paired with a roasted tomato chimichurri and crispy golden yuca cakes. It offers comforting flavors, bright acidity, textural contrast, and a vibrant presentation.

30 minPrep

35 minCook

65 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

600 g beef steak, thin-cut (preferiblemente sirloin or top sirloin)
700 g peeled yuca, cut into chunks (without fibra central dura)
300 g white onion, thinly sliced (for the sauce encebollada)
300 g Roma tomatoes (cut a the mitad)
20 g garlic (4 cloves for the sauce and 2 for the chimichurri)
20 g fresh cilantro, chopped (lightly compacto)
15 g fresh parsley, chopped (lightly compacto)
45 ml red wine vinegar (for the chimichurri)
30 ml fresh lime juice (divided entre carne and sauce)
2 g ground cumin (divided)
2 g dried oregano (for the chimichurri)
2 g smoked paprika (for the carne)
60 g pre-cooked cornmeal (for ligar the tortitas of yuca)
50 g egg (beaten, for the tortitas)
240 ml beef broth (for the sauce of onion)
90 ml olive oil (divided entre chimichurri, carne, sauce and tortitas)
15 g butter (for enriquecer the sauce)
4 g brown sugar (for roasting the tomates)
10 g salt (or to taste, divided)
3 g black pepper (freshly ground, divided)

Nutrition facts

per serving

620 kcal

Calories

34 g

Protein

39 g

Carbs

36 g

Fat

4 g

Fiber

35 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyEggs

Instructions

1
Preheat the oven to 220 °C / 425 °F. Place the Roma tomatoes and 2 garlic cloves on a small tray, add 1 tablespoon olive oil, the brown sugar, 1/4 teaspoon salt, and a pinch of black pepper. Roast for 20 minutes, until the tomatoes are softened and browned around the edges.
2
While the tomatoes roast, cook the yuca in a pot with enough water and 1 teaspoon salt for 20 to 25 minutes, until very tender. Drain, remove any tough inner fiber, and mash while still hot.
3
Transfer the mashed yuca to a bowl and mix with the pre-cooked cornmeal, the beaten egg, 1 tablespoon olive oil, 1/4 teaspoon cumin, and a pinch of black pepper. Shape into 8 compact cakes and set aside.
4
Once the tomatoes are ready, finely chop them with the roasted garlic. Mix in a bowl with the cilantro, parsley, the remaining 2 garlic cloves finely chopped, the red wine vinegar, 2 tablespoons olive oil, the dried oregano, 1 tablespoon lime juice, 1/4 teaspoon salt, and black pepper to taste. Set the roasted tomato chimichurri aside.
5
Season the beef steak with the smoked paprika, the remaining cumin, 1/2 teaspoon salt, 1 tablespoon lime juice, and black pepper to taste.
6
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and sear the beef steak for 2 to 3 minutes per side, working in batches if needed, until browned. Transfer to a plate and cover loosely.
7
In the same skillet, reduce to medium heat and add 1 tablespoon olive oil. Add the white onion and a pinch of salt. Cook for 10 to 12 minutes, stirring, until soft and golden. Stir in 2 chopped garlic cloves and cook 30 seconds more.
8
Add the beef broth and scrape the bottom of the skillet. Cook for 3 minutes to reduce slightly. Return the beef steak and any juices to the skillet and add the butter. Cook 2 to 4 minutes more, until the sauce looks glossy and the steak is cooked to your liking.
9
While the meat finishes, heat another large skillet over medium heat with 1 tablespoon olive oil. Brown the yuca cakes for 3 to 4 minutes per side, until crisp and deeply golden.
10
Serve 2 yuca cakes per plate, top or side with the steak and onion sauce, and finish with generous spoonfuls of roasted tomato chimichurri.

Chef tips

For a deeper sauce, let the broth reduce 2 extra minutes before returning the meat. The yuca cakes hold together best when shaped while the yuca is still warm.

Substitutions

You can swap the beef steak for flank steak or skirt steak. If you do not have lime, use lemon. The parsley can be replaced with extra cilantro for a more herbal profile.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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