Cuban Mojo Steak with Crispy Yucca Fries

Cuban Mojo Steak with Crispy Yucca Fries ingredients

• 1/4 cup Fresh orange juice
• 2 tbsp Fresh lime juice
• 1/4 cup Olive oil
• 4 cloves Garlic
• 1 tsp Dried oregano
• 1/2 tsp Ground cumin
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Fresh cilantro
• 1 lb Skirt steak or flank steak
• 1 large Yucca root
• 3 cups Vegetable oil
• to taste Salt

How to make Cuban Mojo Steak with Crispy Yucca Fries

1. In a medium bowl, whisk together 1/4 cup fresh orange juice, 2 tbsp fresh lime juice, 1/4 cup olive oil, 4 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp ground cumin, 1/2 tsp salt, 1/4 tsp black pepper, and 2 tbsp chopped fresh cilantro until well combined.
2. Place the 1 lb skirt or flank steak in a shallow dish or a resealable bag. Pour the mojo marinade over the steak, ensuring it's fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for best flavor.
3. While the steak marinates, peel the 1 large yucca root using a vegetable peeler. Cut the yucca into 3-4 inch long 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. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15-20 minutes, or until the yucca is fork-tender but not mushy. Drain thoroughly and pat completely dry with paper towels.
5. Heat 3 cups vegetable oil in a deep, heavy-bottomed pot or Dutch oven over medium-high heat to 350-375°F (175-190°C). Carefully add the dried yucca sticks in batches, making sure not to overcrowd the pot.
6. Fry for 5-7 minutes per batch, turning occasionally, until golden brown and crispy. Remove the yucca fries with a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil. Season immediately with salt to taste.
7. Remove the marinated steak from the refrigerator and discard any excess marinade. Heat a large cast-iron skillet or grill pan over high heat until very hot and just smoking.
8. Add the steak to the hot skillet and sear for 3-5 minutes per side for medium-rare (for skirt steak), or until it reaches your desired doneness, developing a nice crust.
9. Transfer the cooked steak to a cutting board and let it rest for 5 minutes before slicing thinly against the grain. Serve the Cuban mojo steak immediately with the crispy yucca fries on the side.

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