Grilled Flank Steak And Yuca With Sherry Vinaigrette Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 tablespoons sherry vinegar

1 teaspoon beef base

1/8 teaspoon ground black pepper

Salt and freshly ground black pepper

1/4 teaspoon ground cloves

1 cup Madeira wine

2 shallot cloves, minced

2 tablespoons fresh thyme leaves, stripped from 3 or 4 sprigs

2 pounds flank steak

3 garlic cloves, lightly crushed with the side of a knife blade and quartered

1/4 cup sherry vinegar

2 tablespoons soy sauce

1/2 cup extra-virgin olive oil

2 tablespoons minced fresh flat-leaf parsley leaves

1/2 teaspoon salt

1 cup water

2 pounds sweet yuca/cassava root, about 4 to 8 roots, rind and woody cordon removed, peeled, and light fleshy part cut into 1-inch segments (do not consume until thoroughly cooked)

1/2 cup blackstrap molasses

1 head garlic

2 tablespoons grapeseed oil

1 teaspoon Dijon mustard

1/2 teaspoon black pepper

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