Grilled Beef with Cassava Root and Chimichurri Glaze
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've spent all day cooking. Tender grilled ribeye steaks paired with creamy cassava root, which is packed with resistant starch that supports gut health, make for a satisfying and nourishing meal. The real magic happens when you drizzle everything with a vibrant chimichurri glaze bursting with fresh herbs and garlic. It's the kind of dish that impresses family and friends without requiring fancy techniques or expensive ingredients. Whether you're a grilling enthusiast or just looking for something delicious and straightforward, this combination will become a regular rotation in your kitchen.
Ella x
Ingredients
- 4beef ribeye steaks(1.5 inches thick, about 8 oz each)
- 1 kgcassava root(peeled and cut into wedges)
- 5 tablespoonsolive oil
- 237 mlfresh parsley(finely chopped)
- 118 mlfresh cilantro(finely chopped)
- 3 tablespoonsred wine vinegar
- 6garlic cloves(minced)
- 1red chili pepper(finely diced)
- 1½ teaspoonssea salt
- 1 teaspoonblack pepper
- 1 teaspoonpaprika
- 2 tablespoonsfresh lime juice
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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