Honduran Carne Asada with Chimol and Fried Yuca

Prepare the marinade for the carne asada: In a shallow dish, combine orange juice, lime juice, minced garlic, ground cumin, black pepper, and 1/2 teaspoon of salt. Add the flank steak, ensuring it's fully coated. Marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.

While the steak marinates, prepare the chimol: In a medium bowl, combine diced tomatoes, finely diced red onion, chopped fresh cilantro, minced jalapeño (if using), 1 tablespoon of lime juice, and 1/4 teaspoon of salt. Stir well and set aside.

Prepare the yuca: If using fresh yuca, boil the peeled yuca pieces in salted water for 15-20 minutes, or until tender but still firm. Drain well and let cool slightly. If using frozen yuca, follow package instructions for boiling until tender. Once cooled, cut the yuca into desired fry shapes or leave as chunks.

Fry the yuca: Heat vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F/175°C. Carefully add the yuca in batches, ensuring not to overcrowd the pot. Fry for 5-7 minutes per batch, or until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Season immediately with 1/4 teaspoon of salt.

Cook the carne asada: Heat a grill or a heavy-bottomed skillet over medium-high heat. Remove the steak from the marinade, discarding any excess. Grill for 4-6 minutes per side for medium-rare, or until desired doneness is reached. Let the steak rest for 5 minutes before slicing against the grain into thin strips.

Serve the Honduran Carne Asada immediately with the fresh chimol and crispy fried yuca.