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To prepare steaks, rub them with oil and season with jerk spice.
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(You can buy it premade or use a recipe such as Recipe #229453, #229453.
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Place steaks on a plate, cover with plastic wrap, and let sit at room temperature until sauce and chips are made.
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(If sauce was made ahead of time, just keep the steaks, covered, until chips are made.
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).
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Meanwhile, to prepare the sauce, place all ingredients in a saucepan with 1 cup of water and bring to a boil.
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Boil over medium-high heat for about 15 minutes or until liquid is reduced by half.
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Transfer to a blender and puree.
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Set aside and cool.
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Prepare the grill (steaks may also be broiled or sauteed in heavy pan, using same time as on the grill).
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To prepare chips, peel yuca with heavy knife and then cut into paper-thin slices.
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In deep fryer or large heavy skillet, heat oil to 375 degrees F. Carefully add the yuca slices in batches and fry for about 20-30 seconds, until crispy and golden brown.
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Remove chips with a slotted spoon and drain on paper towels.
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Immediately season with salt and sprinkle with lime juice squeezed from the wedges.
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Keep warm in a low temperature oven.
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Place seasoned steaks on the hot grill and cook for 4-5 minutes per side for medium-rare, or 6-7 minutes per side for medium.
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To serve, place steak in the middle of a plate and top with sauce.
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Place a little extra sauce to the left of the steak.
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To the right of the steak, place chips and serve immediately.
