Smashed Yucca and Chimichurri Steak
I’m taking it back to 2014 for this post.
I originally posted this on Our Primal Plate, but it’s still one of my favorites. The beauty of this recipe is that it only takes 10 minutes to prep. Let the slow cooker do the work, you have better things to do!
- 2 Lbs Flank Steak
- 1 Bay Leaf
- 1/4 Cup Flavor God Spicy Seasoning
- 2 Large Yucca Roots, cubed
- 4 Cups Beef Broth
For the Chimichurri:
- 2 Cups Flat Leaf Parsley
- 5 Garlic Cloves
- 3/4 Cup Extra Virgin Olive Oil
- 1/4 Balsamic Vinegar (traditionally red wine vinegar)
- 1 Tablespoon Lemon Juice
- 1 Teaspoon Oregano
- Salt and Pepper to taste
Peel and dice your yucca. I use this method. *Note: Make sure to cut your yucca into larger chunks, we're going to be placing these at the very top of your slow cooker.
In your slow cooker, add your beef broth, bay leaf and seasoned flank steak. Add your cubed yucca at the very top, making sure that it is not submerged in the broth.
Cook 6-8 hours on low or 4-6 hours on high.
Remove your yucca first, and mash with a potato masher. Top smashed yucca with steak and chimichurri sauce.
For the chimichurri:
In a blender, add all of your ingredients until they are fully blended. Refrigerate for at least two hours.