Colombian Coffee Rubbed Steak with Chimichurri and Yuca Fries

**Prepare the Coffee Rub:** In a small bowl, combine ground coffee, smoked paprika, brown sugar, garlic powder, onion powder, dried oregano, salt, and black pepper.

**Marinate the Steak:** Rub the coffee mixture generously all over the steaks. Drizzle with olive oil. Place the steaks in a resealable bag or container and refrigerate for at least 30 minutes, or up to 4 hours.

**Prepare the Chimichurri:** In a food processor or by hand, combine parsley, cilantro, red wine vinegar, olive oil, red onion, garlic, red pepper flakes, and lemon juice. Season with salt and pepper to taste. Pulse or chop until finely chopped but not pureed. Set aside.

**Prepare the Yuca Fries:** Preheat oven to 400°F (200°C). Boil the yuca fries in salted water for 10 minutes, or until slightly softened. Drain well.

**Fry the Yuca Fries:** Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the yuca fries in batches until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt.

**Grill the Steak:** Preheat your grill to medium-high heat. Remove the steaks from the refrigerator about 15-20 minutes before grilling to allow them to come to room temperature.

**Grill the Steak:** Grill the steaks to your desired level of doneness. For medium-rare, grill for about 4-5 minutes per side. For medium, grill for about 5-6 minutes per side. Use a meat thermometer to ensure accuracy. (130-135°F for medium-rare, 135-145°F for medium)

**Rest and Serve:** Let the steaks rest for 5-10 minutes before slicing against the grain. Serve the sliced steak with the chimichurri sauce and crispy yuca fries.