In the Kitchen: Bandit’s Steak with Yucca Mash & Tamarind Glazed

Chef Cristian Bueno from Sazon Bandit is in the Rhode Show Kitchen making Steak with Yucca Mash & Tamarind Glazed.


2 Sirloin Steak Thick cut (8oz)

¼ oz Thyme Fresh (1 stick)

2 Garlic whole

½ tsp Oregano Dry (Dominican)

1tsp Sea Salt

2oz oil veg and olive

Method of preparation:

  • Season Sirloin Steak with oregano and salt
  • Heat half of oil in a sauté pan to medium temp (350)
  • Dry your steaks with a paper towel
  • Place the steaks on the hot pan and cook for 3 minutes on one side
  • Turn steak and add the whole garlic and fresh thyme
  • Cook for an additional 3 minutes or to your desire temp
  • Let steak rest for 5 minutes, then slice

Yucca Mash 

1 lbs. Yucca

½ lbs. Idaho Potato

4 oz Butter unsalted

2 oz Sour Cream

2 oz cream or milk

2oz Salt

Method of preparation:

  • Peel the yucca and potatoes and cut in to large dice
  • Boil the yucca and potatoes in different pot (yucca will be done sooner then the potatoes) 20yucca 25 potatoes minutes
  • In a pot heat all your other ingredients
  • Strain the yucca and pot
  • Place in a bowl and add the cream mixture
  • Taste for salt and seasoning it should not be salty or sour.
  • It should be creamy and smooth

Tamarind glazed

1 lbs. Tamarind pulp

2 cups sugar

½ cup Beef stock

¼ cup Soy sauce (Low sodium)

¼ cup Worcestershire sauce

Method of preparation

  • Place all ingredients in a sauce pot and reduce to a glaze