Latin Fusion

Grilled Skirt Steak with Chimichurri & Yuca Mangu

Churrasco con Chimichurri y Mangú de Yucca

In the Dominican Republic, Mangú is a traditional side dish made with mashed plantains. Here, GOYA® Yuca stars in this garlicky side, accompanying a classic Argentinean steak dish.

Serves 4


For the Yuca Mangú:

2 bags (18 oz. each) GOYA® Frozen Yuca

1½ tsp. GOYA® Salt

2 tbsp. GOYA® Extra Virgin Olive Oil

1 tbsp. GOYA® Minced Garlic

1½ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper

For the Mojo Sauce:

½ cup GOYA® Extra Virgin Olive Oil

1 small onion, finely chopped (about 1 cup)

2 packets Sazón GOYA® without Annatto

1 tbsp. GOYA® Minced Garlic

For the Steak:

1 lb. skirt steak

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

1 jar (7.5 oz.) GOYA® Chimichurri Sauce


1. In large pot over medium-high heat, bring 6 cups water to boil. Add yuca and salt; cook yuca until fork tender, about 20 minutes. Drain, reserving ½ cup water.
2. In large bowl, using potato masher, mash yuca with reserved water, olive oil, garlic and adobo until smooth and combined; cover with foil to keep warm.
3. Meanwhile, heat oil in medium skillet over medium-high heat. Add onions; cook until soft and translucent, about 10 minutes. Add sazón and garlic; cook until fragrant, about 15 seconds more. Remove sauce from heat; cover with foil to keep warm.
4. For the meat, cut steak into four portions; season on all sides with adobo. Prepare grill to medium high heat, or heat grill pan over medium-high heat. Cook until golden brown on both sides and cooked to desired doneness (about 6 minutes for medium rare). Let rest 5 minutes.
5. To serve, divide warm mashed yuca mixture among serving plates; drizzle with warm garlic sauce. Divide steak among serving plates; top with chimichurri.

Featured Product

Sazón with Coriander and Annatto

Inside this box you'll find the secret to creating the authentic flavors of Latino cuisine. Goya Sazón’s special blend of seasonings makes every dish it graces taste truly exceptional.