The House of Black & White: Yuca & Steak

I'd like a, a petit filet mignon, very lean, not so lean that it lacks flavour, but not so fat that it leaves drippings on the plate. And I don't want it cooked - just lightly seared on either side, pink in the middle; not a true pink, but not a mauve either, something in between, bearing in mind the slightest error either way, and it's ruined. 

Niles, Frasier 

This was a bit of a spur-of-the-moment concoction, but it turned out to be amazing.  Stoney and I went to a Cuban restaurant in Pigeon Forge over 4th of July weekend, and had yuca fries for the very first time.  We were both blown away by how good they were.  They were sweeter and, in my opinion, had a better body than regular french fries, and they basically just melted in your mouth after you bit through the crusty outside.  I was enamored, so the following weekend, I bought yuca at the store and decided to make yuca chips.  As grass-fed filet mignon was on sale, it seemed like a no-brainer meal.

What you need for the Yuca Chips:

• 2 yuca roots
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tbsp cilantro 

To begin, preheat the oven to 475, peel the yuca and then either spiralize into ribbons or slice very thinly.  Toss the chips in olive oil, lime juice and cilantro.  Spread chips onto a greased baking sheet in a single layer and then cook for 5 minutes, flip, and cook another 5 minutes.  If you have thicker slices, your cook time may be longer.  They were really good served with guacamole!

What you need for the steak marinade:

• 1 orange
• 2 tbsp lime juice
• 2 tbsp garlic
• 1/3 cup olive oil
• 1 tsp cumin
• Salt and pepper, to taste
• 1 tbsp cilantro

For the marinade, you want the juice from the orange, plus the pulp from one half of the orange (we grilled the pulp with the steaks and then ate it with them).  Mix all of the ingredients together, place the steaks in a large freezer bag, pour in the marinade, and then let sit for at least 4 hours.