Grilled Beef with Cassava Root and Chimichurri Glaze

Instructions

1. 1

   Peel the cassava root and cut into 3-inch wedges. Toss with 2 tablespoons of olive oil, sea salt, and paprika. Set aside to marinate.

   Tip: Soak cassava in water for 10 minutes before cooking to remove excess starch and reduce bitterness.

2. 2

   Prepare the chimichurri glaze by combining chopped parsley, cilantro, minced garlic, diced red chili pepper, red wine vinegar, lime juice, and 3 tablespoons of olive oil in a bowl. Season with salt and pepper, then let sit for at least 10 minutes.

   Tip: The flavors develop better if the chimichurri rests at room temperature before serving.

3. 3

   Pat the beef steaks dry with paper towels and season generously on both sides with sea salt, black pepper, and a light dusting of paprika.

   Tip: Bring steaks to room temperature 15 minutes before grilling for even cooking.

4. 4

   Preheat your grill to high heat (about 450°F). Lightly oil the grill grates to prevent sticking.

   Tip: Use an oil-soaked paper towel held with tongs to oil the grates safely.

5. 5

   Place cassava wedges directly on the grill and cook for 12-15 minutes, turning every 4 minutes, until golden brown and crispy on the outside with tender flesh inside.

   Tip: The cassava is done when a fork pierces the flesh easily.

6. 6

   Once cassava has been cooking for about 5 minutes, place the seasoned beef steaks on the grill. Cook for 4-5 minutes per side for medium-rare, depending on thickness.

   Tip: Avoid pressing down on the steaks while cooking, as this releases flavorful juices.

7. 7

   Transfer the cooked cassava wedges to a serving platter and drizzle with half of the chimichurri glaze, tossing gently to coat.

   Tip: Keep cassava warm by covering loosely with foil while the beef finishes cooking.

8. 8

   Remove steaks from the grill and let them rest for 5 minutes. Arrange on the platter with cassava wedges and drizzle with the remaining chimichurri glaze before serving.

   Tip: Resting the beef allows juices to redistribute, ensuring moist and tender meat.