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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