Pan-Seared Yuca Steaks in Creamy Garlic Herb Sauce
	
		Tender, golden-brown yuca steaks pan-seared to perfection and coated in a rich, creamy garlic herb sauce. A hearty and elegant dish that brings out the natural nuttiness of yuca in a luxurious, plant-based sauce.
	 
	
		
							- Author: Mariem
 
							- Prep Time: 15 minutes
 
							- Cook Time: 25 minutes
 
							- Total Time: 40 minutes
 
							- Yield: 4 servings 1x
 
							- Category: Main Course
 
							- Method: Pan-Seared
 
							- Cuisine: Latin Fusion
 
							- Diet: Vegan
 
					
	 
	
		
		
			
- 1 1/2 lbs fresh yuca (cassava), peeled and cut into thick slices
 
- Salt for boiling
 
- 2 tbsp olive oil
 
- Salt and pepper to taste
 
- For the Creamy Garlic Herb Sauce:
 
- 2 tbsp olive oil or vegan butter
 
- 4 cloves garlic, minced
 
- 1 tbsp all-purpose flour
 
- 1 cup unsweetened plant-based milk (e.g., oat or almond)
 
- 1 tbsp nutritional yeast (optional, for cheesy flavor)
 
- 1 tbsp chopped fresh parsley
 
- 1 tsp chopped fresh thyme
 
- 1/2 tsp lemon juice
 
- Salt and pepper to taste
 
		 
	 
	
		
		
			
- Place yuca slices in a large pot of salted water. Bring to a boil and cook for 15–20 minutes, or until fork-tender. Drain and let cool slightly.
 
- Remove any tough fibrous core from the center of the yuca pieces.
 
- Pat dry and season yuca steaks with salt and pepper.
 
- Heat olive oil in a skillet over medium-high heat. Sear yuca steaks for 2–3 minutes per side until golden and crispy. Remove and set aside.
 
- In the same skillet, heat 2 tbsp olive oil or vegan butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
 
- Sprinkle in flour and stir constantly for 1 minute to form a roux.
 
- Gradually whisk in plant-based milk until smooth. Cook for 3–5 minutes, stirring, until the sauce thickens.
 
- Add nutritional yeast (if using), herbs, lemon juice, salt, and pepper. Adjust seasoning as needed.
 
- Return yuca steaks to the pan, spooning sauce over to coat. Heat through for 1–2 minutes.
 
- Serve hot, garnished with extra parsley if desired.
 
		 
	 
	
		Notes
		
			
- Use coconut milk for a richer, creamier sauce.
 
- Pair with steamed greens or a fresh salad for a complete meal.
 
- Yuca must be boiled before pan-searing to ensure tenderness.
 
		 
	 
	
		Nutrition
		
							- Serving Size: 1 yuca steak with sauce
 
							- Calories: 310
 
							- Sugar: 2g
 
							- Sodium: 260mg
 
							- Fat: 17g
 
							- Saturated Fat: 3g
 
							- Unsaturated Fat: 13g
 
							- Trans Fat: 0g
 
							- Carbohydrates: 36g
 
							- Fiber: 3g
 
							- Protein: 3g
 
							- Cholesterol: 0mg
 
					
	 
	
		Keywords: yuca steaks, creamy garlic herb sauce, vegan yuca recipe, cassava main dish, pan-seared yuca