Servings: 4 Servings
Ingredients
- 2 lbs. TIO JORGE Yuca Fries Steak-Cut
- 4 ea. 16 oz. Bone In Ribeye
- 2 10-ounce packages frozen broccoli
For the Steaks
- 4 ea. 16oz. Bone-In Ribeye
- Kosher salt and Freshly coarsely ground black pepper to taste
- 6 tablespoons canola oil
For the Broccoli
- 2 10-ounce packages frozen broccoli
- 3 tablespoons freshly squeezed lemon juice from 1 lemon
- 3 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
For the Steaks
- Preheat oven to 400°F.
- Season steaks with salt and pepper.
- In skillet, heat 3 tablespoons of canola oil for 2 steaks on medium-high heat until almost smoking.
- Sear steaks 2 minutes on each side then place on a roasting rack.
- Repeat with the remaining two steaks.
- Roast in oven 8-10 minutes on each side for medium-rare.
- Please adjust time if your steak is bigger or smaller, or if you like it more or less done.
For the Yuca Fries
- While the steaks are in the oven preheat fryer to 350°F.
- Place the yuca fries, 1lb. at a time in the fryer (do not overload basket) and carefully lower the basket.
- Cook for 3-4 minutes. Do not overcook.
- Remove from fryer and drain on paper towel lined plate.
- Season to taste.
For the Broccoli
- While the steaks are in the oven place broccoli in a steamer basket set inside a pot of boiling water.
- Steam, covered, until crisp-tender, 3-5 minutes.
- Transfer broccoli to a serving bowl and toss with remaining ingredients.
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