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Grilled Porterhouse Steaks with Chimichurri and Yuca Hash Browns

Recipe categories:   Porterhouse Steak  |  Steaks
  • 1 hr
    Prep Time
  • 15 min
    Cook Time
  • 4
Grilled Porterhouse Steaks
This recipe for Grilled Porterhouse Steaks with Chimichurri and Yuca Hash Browns features Omaha Steaks Porterhouse Steaks, and subs the traditional potato hash brown for yuca hash browns to add an authentic Caribbean feel. The yuca hash browns are tossed with bacon and onions, and served with porterhouse steaks coated in a spoonful of herbs such as parsley, oregano, garlic and cayenne for a colorful and unforgettable dish.
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  • 3/4 cup coarsely chopped fresh flat-leaf parsley
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons chopped fresh oregano leaves
  • 4 cloves garlic, coarsely chopped
  • 1/4 teaspoon cayenne, or to taste
  • Salt and freshly ground black pepper, to taste
Yuca Hash Browns:
  • 2 pounds yuca
  • 2 slices bacon, diced
  • 2 onions, diced
  • 1/4 cup freshly squeezed orange juice
  • 1/4 cup freshly squeezed lime juice
  • Salt and freshly ground black pepper, to taste
  • 4 Porterhouse steaks (70 oz Omaha Steaks)
  • Salt and freshly ground black pepper to taste
  • 4 sprigs fresh flat-leaf parsley, for garnish
  1. About 45 minutes before serving, prepare the hash browns.
  2. Cut the yuca into 3-inch sections and peel with a sharp knife.
  3. Place in a large saucepan and cover with enough cold salted water to cover the yuca by 2 inches.
  4. Bring to a simmer and cook for about 20 minutes, or until just tender.
  5. Drain and let cool slightly.
  6. Prepare the grill.
  7. Cut the yuca into 1/2-inch dice, removing and discarding any thick fibers.
  8. Cook the bacon in a large skillet over medium heat until all the fat is rendered, about 3 minutes.
  9. Add the onions and sauté for 6 to 7 minutes, or until golden brown.
  10. Toss in yuca and cook for 3 minutes longer.
  11. Add the orange juice, lime juice, and 1 heaping tablespoon of the chimichurri.
  12. Cook for about 5 minutes, or until fairly dry.
  13. Season with salt and pepper and keep warm.
  14. Season the steaks with salt and pepper and grill for about 5 minutes per side for medium-rare, about 6 minutes per side for medium, or to the desired doneness.
  15. Transfer to warm serving plates, place 1 heaping tablespoon of the chimichurri sauce on each steak, and garnish with the parsley.
  16. Pile the yuca beside the steak, and pass the remaining chimichurri sauce at the table.
  1. Place the parsley, oil, vinegar, oregano, garlic, cayenne, salt and pepper in a blender or food processor and puree until smooth.
  2. Refrigerate until ready to use.
  3. Before serving, adjust the seasonings as necessary.
Nutrition Facts
Total Fat157g
Saturated Fat66g
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