Name: Pan-Seared Yuca Steaks in Creamy Garlic Herb Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Latin Fusion
Ingredients: 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

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These Pan-Seared Yuca Steaks are tender on the inside and golden-crisp on the outside, served in a rich, creamy garlic herb sauce that brings out the earthy character of cassava. This dish is a comforting and elegant plant-based option, ideal as a main course or hearty side for any meal that calls for bold flavor and satisfying texture.

Why You’ll Love This Recipe

A unique and hearty alternative to potatoes or grains
The creamy garlic herb sauce is deeply flavorful and indulgent
Crisp seared exterior contrasts perfectly with soft yuca inside
Naturally gluten-free and adaptable for vegan diets
Impressive presentation with minimal ingredients

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Fresh yuca (cassava), peeled and sliced into thick steaks
Salt
Olive oil or butter (or both)
Garlic, finely minced
Heavy cream or coconut cream
Fresh herbs (parsley, thyme, rosemary, or a mix)
Black pepper
Lemon juice (optional, for brightness)
Optional: chili flakes or paprika for spice

Directions

Peel the yuca and cut into thick rounds or “steaks.” Remove the fibrous core from each piece.
Boil yuca steaks in salted water for 15–20 minutes until just tender. Drain and pat dry.
Heat oil or butter in a skillet over medium-high heat. Sear yuca steaks for 3–4 minutes per side until golden and crispy. Remove and set aside.
In the same skillet, reduce heat to medium. Add more butter or oil if needed, then sauté garlic until fragrant (about 1 minute).
Pour in cream and bring to a gentle simmer. Add herbs, salt, pepper, and optional chili flakes or paprika. Simmer for 2–3 minutes until thickened slightly.
Return yuca steaks to the pan and spoon the sauce over them. Let them simmer in the sauce for another 2–3 minutes.
Finish with a squeeze of lemon juice if desired.
Serve hot, garnished with fresh herbs.

Servings and timing

Serves: 4
Total time: 45 minutes
Prep time: 15 minutes
Cook time: 30 minutes

Variations

Use coconut cream for a dairy-free version
Add sautéed mushrooms or caramelized onions for extra depth
Swap fresh herbs with dried (use about ⅓ the amount)
Top with grated cheese or nutritional yeast for added richness
Add a spoonful of mustard or Dijon to the sauce for tang

Storage/reheating

Store in an airtight container in the fridge for up to 3 days
Reheat in a skillet over low heat; add a splash of cream or water to loosen the sauce
Not recommended for freezing due to the sauce’s dairy content and yuca’s texture
Reheat yuca steaks separately to keep them crisp if preferred

FAQs

What is yuca, and how is it different from yam or potato?

Yuca, or cassava, is a starchy root vegetable with a mild flavor and dense texture. Unlike yams or potatoes, it needs to be boiled before further cooking to ensure it’s safe and pleasant to eat.

Can I use frozen yuca?

Yes, frozen yuca is convenient and often pre-peeled. Boil and sear as directed.

Is this recipe vegan?

It can be made vegan by using coconut cream or a plant-based cream substitute and olive oil instead of butter.

Do I need to remove the center core of yuca?

Yes. The fibrous core can be tough and should be removed after boiling.

Can I bake the yuca instead of searing it?

Yes, you can roast the boiled yuca steaks at 200°C (400°F) until crisp, then top with the garlic herb sauce.

What protein pairs well with this dish?

It pairs well with grilled tofu, roasted legumes, or can be served alongside fish or chicken for non-vegetarian meals.

Can I make the sauce ahead of time?

Yes, the sauce can be prepared up to 2 days in advance and reheated gently.

What herbs work best in this recipe?

Thyme and parsley are excellent choices. Rosemary and chives also complement the creaminess well.

Is yuca gluten-free?

Yes, yuca is naturally gluten-free, making this a suitable side or main for gluten-sensitive diets.

Can I serve this as a main dish?

Absolutely. The richness and density of yuca make it satisfying enough to serve as a centerpiece.

Conclusion

Pan-Seared Yuca Steaks in Creamy Garlic Herb Sauce is a comforting, flavorful dish that highlights the unique texture of cassava in a beautifully seasoned, creamy presentation. Whether you’re looking for a hearty side or an elegant plant-based entrée, this recipe offers an irresistible combination of crisp edges, creamy interiors, and herbaceous flavor. A great addition to your repertoire of global-inspired, gluten-free meals.

Pan-Seared Yuca Steaks in Creamy Garlic Herb Sauce

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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: Emma Harper
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

Instructions

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.