Argentinian Ribeye with Bright Salsa Criolla and Crispy Yucca Fries

Argentinian Ribeye with Bright Salsa Criolla and Crispy Yucca Fries ingredients

• 1.5 lbs, about 1.5 inches th boneless ribeye steak
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp olive oil
• 1/2 medium, finely diced red onion
• 1 small, finely diced red bell pepper
• 1 small, finely diced green bell pepper
• 2 medium, deseeded and fin Roma tomatoes
• 1/4 cup, finely chopped fresh parsley
• 3 tbsp red wine vinegar
• 1/4 cup olive oil
• 1 clove, minced garlic
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 large (about 1.5 lbs) yucca root (cassava)
• 4 cups (for frying) vegetable or canola oil
• to taste kosher salt

How to make Argentinian Ribeye with Bright Salsa Criolla and Crispy Yucca Fries

1. First, prepare the Salsa Criolla: In a medium bowl, combine 1/2 finely diced red onion, 1 small finely diced red bell pepper, 1 small finely diced green bell pepper, and 2 deseeded and finely diced Roma tomatoes. Add 1/4 cup finely chopped fresh parsley, 3 tbsp red wine vinegar, 1/4 cup olive oil, 1 minced garlic clove, 1/2 tsp dried oregano, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Stir well to combine all ingredients.
2. Cover the Salsa Criolla and let it sit at room temperature for at least 30 minutes, or refrigerate for up to 2 hours, to allow the flavors to meld beautifully.
3. Next, prepare the Yucca Fries: Peel the 1 large yucca root by cutting off the ends, then slicing into 2-inch segments. Stand each segment on end and carefully cut off the tough outer skin with a sharp knife. Cut the peeled yucca into fry-like sticks, about 1/2-inch thick, and remove the fibrous core if present.
4. Place the yucca sticks in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, or until the yucca is fork-tender but still firm enough to hold its shape. Drain well and pat dry thoroughly with paper towels.
5. Heat 4 cups vegetable or canola oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat to 350-375°F (175-190°C). Fry the boiled yucca in batches to avoid overcrowding the pot, cooking for 5-7 minutes per batch, or until golden brown and crispy.
6. Remove the crispy yucca fries with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. Immediately season generously with kosher salt while still hot. Repeat with remaining yucca.
7. While the yucca fries are cooking, prepare the ribeye: Pat the 1.5 lbs ribeye steak very dry with paper towels. Season liberally on all sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
8. Heat 1 tbsp olive oil in a large, heavy-bottomed skillet (cast iron is excellent) over medium-high heat until it just begins to smoke. Carefully place the seasoned ribeye into the hot skillet.
9. Sear the steak for 3-5 minutes per side for a medium-rare (130-135°F internal temperature), or until a deep, caramelized crust forms. Use tongs to sear the edges for about 1 minute each to render the fat and achieve an even cook.
10. Remove the steak from the skillet and transfer it to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes; this is crucial for the juices to redistribute, ensuring a tender and moist steak.
11. Slice the rested ribeye against the grain into thick pieces. Serve immediately with the bright and tangy Salsa Criolla spooned generously over the steak, accompanied by the crispy yucca fries on the side.

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