Marinated And Grilled Flank Steak With Chimichurri Sauce, Yucca Fries And Avocado, Tomato And Red Onion Salad Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 cup thinly sliced red onion

2 quarts vegetable oil

1/2 cup olive oil

1 pound Roma tomatoes, quartered

Salt and pepper

2 to 2 1/2 pounds yucca

Avocado, Tomato and Red Onion Salad, recipe follows

1/2 teaspoons kosher salt

3 tablespoons extra-virgin olive oil

3 tablespoons minced garlic

1/2 cup sherry wine vinegar

2 tablespoons minced shallots

1 cup chopped flat-leaf parsley

1/2 cup flat-leaf parsley leaves

1/4 teaspoon fresh cracked black pepper

1 tablespoon fresh squeezed lime juice

2 teaspoons salt

2 tablespoons lemon juice

2/3 cup sherry wine vinegar

1 (1 1/2 to 2 pound) flank steak

4 tablespoons chopped fresh basil leaves

1 cup extra-virgin olive oil

1 teaspoon freshly cracked black pepper

Salt and white pepper

1/4 teaspoon crushed red pepper flakes

2 Hass avocados, peeled, pitted and cut into 8 slices each

1 tablespoon chopped fresh oregano leaves

1 1/2 cups dry sherry wine

Chimichurri sauce, recipe follows

Yucca Fries, recipe follows

1/2 cup thinly sliced red onion

2 tablespoons minced garlic

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