DistributorsMain dishes · CRESPO KITCHEN
Steak with Yuca and Mango Chimichurri
Coffee-spiced steak with crisp yuca and two sauces.
70 min approx.4 servingsFresh mango
© 2026 National Mango BoardIngredients
- 1 pound peeled yuca, cut into sixteen 4-by-1-inch sticks
- 1 pound bavette steak, cut into 4 portions
- 1 cup ripe mango, ¼-inch dice
- 2 tablespoons chopped scallion
- 1 teaspoon ginger juice
- 2 tablespoons mango purée
- ¼ cup red bell pepper, diced
- 1 tablespoon fresh lime juice
- ½ teaspoon kosher salt, for mango
- ½ cup chopped fresh cilantro
- 3 ounces peeled shallot, minced
- 4 Fresno chiles, blistered and diced
- 1 tablespoon chipotle in adobo, seeded and minced
- ¾ cup sherry vinegar
- ¼ cup extra-virgin olive oil
- 1 tablespoon dried oregano
- 1 ounce minced garlic
- 1 teaspoon ground black pepper
- 2½ teaspoons kosher salt, for vinaigrette
- ¾ cup canola oil
- 2 tablespoons ground coffee
- 1 teaspoon ground cumin
- 1 teaspoon chile powder
- 1 teaspoon ground coriander
Method
- Combine diced mango, scallion, ginger juice, purée, bell pepper, lime and ½ teaspoon salt for the mango chimichurri; refrigerate.
- For the vinaigrette, combine fresh cilantro, shallot, Fresno chiles, chipotle, vinegar, oregano, garlic, pepper and 2½ teaspoons salt. Gradually whisk in both oils.
- Boil yuca in salted water for about 25 minutes until tender, then drain thoroughly. Fry in additional oil at 350°F until golden and drain.
- Mix coffee, cumin, chile powder and ground coriander. Coat the steak and grill to a 145°F center; rest for at least 3 minutes.
- Slice each steak portion into 4 pieces. Serve with 4 yuca sticks, ¼ cup mango chimichurri and a drizzle of vinaigrette.
Research sources
Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:
Recipe credit: Chef Chris Miracolo, Sun Surf Sand (Hilton), Ft. Lauderdale; National Mango Board