Products Used in this Recipe

Yuca Fries, Steak-Cut

Yuca Fries with Bone-In Ribeye

Servings

Total Time 20

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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

Preparation

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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