Grilled Flank Steak and Yuca with Sherry Vinaigrette

Ingredients

• 2 tablespoons soy sauce
• 1/4 cup sherry vinegar
• 3 garlic cloves, lightly crushed with the side of a knife blade and quartered
• 1/4 teaspoon ground cloves
• 2 tablespoons fresh thyme leaves, stripped from 3 or 4 sprigs
• 1/2 teaspoon black pepper
• 1 teaspoon Dijon mustard
• 1/2 cup blackstrap molasses
• 2 pounds flank steak
• 1 head garlic
• 2 tablespoons grapeseed oil
• 2 shallot cloves, minced
• 1 cup Madeira wine
• 1 cup water
• 1 teaspoon beef base
• Salt and freshly ground black pepper
• 2 pounds sweet yuca/cassava root, about 4 to 8 roots, rind and woody cordon removed, peeled, and light fleshy part cut into 1-inch segments (do not consume until thoroughly cooked)
• 2 tablespoons sherry vinegar
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/2 cup extra-virgin olive oil
• 2 tablespoons minced fresh flat-leaf parsley leaves

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