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.