Brazilian Steak with Cassava Fries

Ingredients

Cassava Fries:

  • 1 large cassava root (about 1 pound), peeled, cut into thirds
  • Kosher salt to taste Avocado oil, for frying

Green Salsa

  • 6 tomatillos, husked, rinsed, halved 1 avocado
  • 1/2 shallot, quartered
  • 1/2 cup fresh cilantro leaves 1 cup packed fresh spinach
  • 1 jalapeño, seeded, roughly chopped
  • Juice of 2 limes
  • 1 teaspoon kosher salt

Beef Tenderloin Steaks

  • 2 teaspoons whole coriander seeds
  • 1 teaspoon whole black peppercorns
  • 2 teaspoons kosher salt
  • 4 beef tenderloin steaks
  • (3 ounces each), pounded to 1/4-inch thickness
  • Olive oil, for brushing
 

Directions

Prepare the cassava: Soak the cassava pieces in cold water for 10 minutes, stirring a few times to help remove the starch.

Bring a large pot of water to a boil. Season the water generously with salt. Drain the cassava and transfer it to the boiling water. Cook for 20 minutes, until tender, then drain and let cool.

Cut the cassava into 1/2× 4-inch-long pieces. Place the pieces on a baking sheet and transfer to the freezer for 30 minutes.

Fry the fries: Heat 2 inches of avocado oil in a high-sided sauté pan over medium heat to 360°F. Use a heatproof thermometer to test that the oil has reached temperature. Line a baking sheet with paper towels and set it next to your frying station.

Remove the cassava fries from the freezer and, working in batches, carefully drop the fries into the oil. Cook, rotating often to ensure even browning, for 8 to 10 minutes, until golden. Using a slotted spoon or spider, transfer the fries to the prepared baking sheet to drain. Season immediately with salt and continue the process until all the cassava fries are crispy and golden.

Make the Green Salsa: In a food processor, combine the tomatillos, avocado, shallot, cilantro, spinach, jalapeño, lime juice and salt. Pulse until combined but still coarse. Pour the salsa into a serving bowl and set aside until ready to use.

Prepare the steaks: Preheat an outdoor grill or indoor grill pan to medium-high heat. In a mortar and pestle, crush the coriander seeds and peppercorns until cracked but still coarse. Stir in the salt.

Brush each side of the steaks with olive oil. Season both sides of the steaks with the coriander spice mixture. Place the seasoned steaks on the preheated grill and cook for about 2 minutes per side, until charred.

Remove the steaks from the grill and let them rest for a few minutes to allow the juices to redistribute.

To serve, plate the steaks with the green salsa and cassava frites on the side and enjoy.

Staff