Grilled Skirt Steak with Chimichurri & Yuca Mangu

You are going to love this for sure.

Serves 4

Ingredients

For the Yuca Mangú:

2 bags (18 oz. each) Frozen Yuca

1½ tsp. Salt

2 tbsp. Extra Virgin Olive Oil

1 tbsp. Minced Garlic

1½ tsp. Adobo All-Purpose Seasoning with Pepper

For the Mojo Sauce:

½ cup Extra Virgin Olive Oil

1 small onion, finely chopped (about 1 cup)

2 packets Sazón without Annatto

1 tbsp. Minced Garlic

For the Steak:

1 lb. skirt steak

Adobo All-Purpose Seasoning with Pepper, to taste

1 jar (7.5 oz.) Chimichurri Sauce or make it your self it is better. I will post it below.

Directions

1.	In large pot over medium-high heat, bring 6 cups water to boil. Add yuca and salt; cook yuca until fork tender, about 20 minutes. Drain, reserving ½ cup water.
2.	In large bowl, using potato masher, mash yuca with reserved water, olive oil, garlic and adobo until smooth and combined; cover with foil to keep warm.
3.	Meanwhile, heat oil in medium skillet over medium-high heat. Add onions; cook until soft and translucent, about 10 minutes. Add sazón and garlic; cook until fragrant, about 15 seconds more. Remove sauce from heat; cover with foil to keep warm.
4.	For the meat, cut steak into four portions; season on all sides with adobo. Prepare grill to medium high heat, or heat grill pan over medium-high heat. Cook until golden brown on both sides and cooked to desired doneness (about 6 minutes for medium rare). Let rest 5 minutes.
5.	To serve, divide warm mashed yuca mixture among serving plates; drizzle with warm garlic sauce. Divide steak among serving plates; top with chimichurri.   CHIMICHURRI SAUCE FROM SCRATCH You will quickly develop your own proportions in this recipe. Some people prefer more garlic, some prefer only parsley, some add fresh tomatoes - experiment to come up with your own signature chimichurri. Ingredients: ·         2 cups fresh parsley and/or cilantro, firmly packed ·         1/4 cup fresh oregano leaves (optional) ·         3-6 cloves of garlic ·         2 tablespoons chopped onion ·         1/2 cup olive oil ·         2 tablespoons red wine vinegar (optional) ·         1 tablespoon lime juice (optional) ·         Kosher salt and red pepper flakes to taste Preparation: 1.    Pulse the garlic and onion in the food processor until finely chopped. 2.    Add the parsley and/or cilantro, and oregano if using, and pulse briefly, until finely chopped. 3.    Transfer the mixture to a separate bowl. Add the olive oil, lime juice, and vinegar, and stir. (Adding the liquids outside of the blender gives the chimichurri the correct texture. You don't want the herbs to be completely puréed, just finely chopped). Season with salt and red pepper flakes to taste