Crispy Paraguayan Milanesa with Golden Yuca Fries and Zesty Chimichurri

Prepare the chimichurri: In a small bowl, combine the chopped parsley, chopped oregano, minced garlic, red wine vinegar, olive oil, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well and set aside to allow flavors to meld.

Prepare the mandioca: Place the peeled and cut mandioca in a large pot of salted water. Bring to a boil and cook for 10-15 minutes, or until tender but not mushy. Drain well and pat dry.

Set up breading stations for the milanesa: Place flour in one shallow dish, beaten eggs in a second, and bread crumbs in a third. Season the flour and bread crumbs with salt and pepper.

Bread the milanesa: Dredge each pounded beef steak first in flour, shaking off excess, then dip in beaten egg, and finally coat thoroughly with bread crumbs, pressing gently to adhere.

Fry the mandioca: Heat 4 cups vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F/175°C. Fry the par-boiled mandioca in batches for 5-7 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Season immediately with salt.

Fry the milanesa: Increase the oil temperature to 375°F/190°C. Carefully place 1-2 breaded steaks into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels. Repeat with remaining steaks.

Serve immediately: Arrange the crispy milanesa and mandioca frita on plates. Spoon a generous amount of fresh chimichurri over the milanesa and serve hot.