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    Mango.org

    Bevette Steak Yucca Mango Chimichurri

    Servings: 4-6
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    PREP TIME: |Cook Time:
    Recipe Categories: Toppings, Main Dish, Foodservice

    Ingredients

    1 pound yucca, peeled and cut into 16 4x1-inch sticks

    1 pound bavette steak, cut into four portions

    Mango Chimichurri

    1 cup ripe mango, ¼-inch dice
    ¼ cup red bell pepper, ¼-inch dice
    2 tablespoons green onion, diced
    1 tablespoon fresh lime juice
    1 teaspoon ginger juice
    ½ teaspoon kosher salt
    2 tablespoons mango puree (squeeze excess flesh off of seed)


    Chipotle Vinaigrette
    ½ cup fresh cilantro, chopped
    1 tablespoon dried oregano
    3 ounces peeled shallot, minced
    1 ounce garlic, minced
    4 each Fresno peppers, blistered and diced
    1 teaspoon ground black pepper
    1 tablespoon chipotle in adobo, seeded and minced
    2-½ teaspoons kosher salt
    ¾ cup sherry vinegar
    ¾ cup canola oil
    ¼ cup extra virgin olive oil

    Coffee Rub
    2 tablespoons ground coffee
    1 teaspoon chili powder
    1 teaspoon ground cumin
    1 teaspoon ground coriander
     

    Instructions

    Mango Chimichurri
    Combine all ingredients; cover and refrigerate until service.


    Chipotle Vinaigrette

    Combine all ingredients except oil; whisk in oils until emulsified. Cover and refrigerate until service.
     
    ​Coffee Rub
    Combine all ingredients. Cover and set aside.

    Yucca
    Place 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.
     

    ​Steak
    Rub 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.


    Serving Suggestions

    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.
     

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