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1
In the bowl of a food processor, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic and shallots.
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2
Pulse until well blended but do not puree.
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3
Add 1/4 teaspoon of the black pepper, 1/2 teaspoon of salt, and the crushed red pepper and pulse to combine.
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4
Remove 1 cup of the chimichurri sauce from the processor and transfer to a nonreactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours.
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5
(If cooking steak another day, refrigerate sauce and return to room temperature before serving.)
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6
Season both sides of the steak with the remaining salt and pepper.
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7
Transfer to large, resealable plastic food storage bag.
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8
Add the remaining chimichurri sauce from the processor.
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9
Seal bag and refrigerate the steak for at least 2 and up to 4 hours.
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10
Preheat a grill to medium heat.
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11
Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes.
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12
Wipe the excess chimichurri sauce from the steak and set the steak over the hot grill.
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13
Cook for 6 minutes on the first side.
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14
Rotate the steak 90 degrees, and cook another 6 minutes.
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15
Turn the steak over and continue to cook until the steak is done, about 6 to 8 minutes for medium-rare.
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16
Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into strips.
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17
Serve with crusty bread and the reserved chimichurri sauce.
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18
For the Yucca Fries: Place the vegetable oil in a 6-quart Dutch oven and heat to 325 degrees F using a candy thermometer to register the temperature.
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19
While the oil is heating, peel the yucca and cut into wedges about 5 inches long and 1-inch wide.
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20
Place the yucca wedges in ice water to soak.
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21
When the oil reaches the desired temperature, remove the yucca from the ice water and pat dry with kitchen towels.
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22
Fry in batches in the hot oil, being sure to raise the heat as you add the yucca.
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23
Fry the yucca until they are soft, about 3 to 4 minutes.
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24
Remove from the oil using a slotted spoon and set aside on a paper-lined platter to drain.
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25
Repeat with the remaining yucca.
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26
Once all the yucca are fried, raise the temperature of the oil to 350 degrees F.
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27
Return the fried yucca to the oil and fry until crisp, golden brown, and puffed, 1 to 1 1/2 minutes.
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28
Remove the yucca fries from the oil using a slotted spoon and season with the salt and pepper.
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29
Repeat the process with the remaining yucca.
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30
Serve the yucca fries alongside the grilled steak and chimichurri sauce.
