Chimichurri

1. Place cilantro and garlic in food processor. Pulse several times until well chopped. Transfer to a jar. Add chili flakes, apple cider vinegar, olive oil, and sea salt.

Baked Yucca

1. Preheat oven to 425 degrees Fahrenheit. Slice yucca crosswise into 6-inch pieces. Depending on the size of the yucca, you might have 2-3 pieces. Place flat side onto a cutting board. Using a sharp knife peel skin off. Slice vertically, into fry-sized pieces. Place in a large pot with enough water to fully cover the yucca by a couple inches. Add sea salt and bring to a boil. Cook for about 10 minutes, or until fork tender. Drain. Place in a baking sheet with olive oil. Toss until evenly coated. Bake for 20 minutes. Yucca should by slightly golden and crunchy on the outside.
2. To assemble, place fries on a plate. Drizzle with a couple tbsp of chimichurri, and a hefty pinch of finish sea salt. Add a few fresh cilantro leaves. Eat immediately.