I know kayb suggested grilling the pork steak. I knew I would not be able to safely manage frying stuff inside and running back and forth to the outdoor charcoal grill. I briefly considered taking my large electric Dutch oven that I have often used for fish fries outside to the deck. Then I considered that we were under a heat advisory, as we have been all week from noon until 8 PM. Suddenly outdoor cooking lost all appeal, so I decided to broil the steak in the oven under the A/C and where I could easily attend to the frying. I'm sure the pork steak would have been better grilled over charcoal, but it was so delicious as it was that I regretted cooking it inside not at all. It's still 85 F/29.4 C and 74% humidity at 11 PM. I don't see a heat advisory posted for tomorrow, and they are predicting a relative cold snap down to 93 F/34 C for a high tomorrow. 
I had marinated the steak in a dry spice rub overnight as described above. I peeled and cut about 1/2 of a one pound yucca root into planks and wedges trying for as even thicknesses as possible. This is hard to achieve with the raw root because it has a tendency to split and splinter a bit. I wonder how microwaving it at a reduced power for more even heat distribution would aid the process? I use that to cut up winter squash sometimes and it makes it easier. Also note to self: sharpen your boning/fillet knife before this operation next time. The knife was very sharp. It had no problem at all with the ripe tomato. Every little bit helps, though.
I then put them in a pot of salted cold water and put it on a burner on high, and set the timer for five minutes. Last time, I cooked the root in large chunks, and just as Kenji warns here, this lead to uneven cooking. I decided to try five minutes because 15 resulted in very soft and crumbly yucca. Maybe six minutes next time, because I don't think I took them quite far enough, although one of the thinner pieces fell apart and became cook's treat. So it's important to get even pieces. This can be tough as the roots tend to taper at one end especially. This smaller root did not have nearly the amount of tough fibers and no woody inclusions like the last huge root did. I cooled the yucca in several changes of cold water in the pot it was cooked in and drained it well and patted dry with a paper towel.
I had already washed some lettuce and had that chilling in the fridge and I cut up tomatoes for a side salad. I grated some cheddar to top the salad with and put a dollop of sour cream on top sprinkled with a little mild chili powder. Queso fresco and crema would have been more authentic, but I was very glad I had included these dairy elements on the plate, as you shall see later.
Two ripe plantains were washed, dried, peeled and cut down the middle lengthwise and then into eight sections per fruit. When plantains are ripe enough for maduros, they look like overgrown bananas that would be good for nothing but banana bread or other baking uses. So forget what you know about bananas, if you want to try this.
I very lighty oiled my baking sheet and put the pork steak on it and under the preheated broiler and set the timer for 10 minutes.
The parboiled yucca went into a 12" skillet with about a cup of oil that had been preheated to frying temp and this was enough to nearly cover the yucca and came halfway up the plantain chunks later. Both items were shallow fried, flipping halfway through, until the yucca was golden and taken out and drained on paper towels on a plate on top of my poorly insulated stove, which makes a great warmer for plates and food. About that time the timer went off for the meat.
I had the last minute idea to broil a whole jalapeno pepper for me, like they do with carne asada. I quickly washed and dried it and dunked it briefly in my hot frying oil, flipping to coat all sides. When I took the pan out from the broiler to flip the meat I plunked the pepper down beside it, and put the pan back under the broiler. This worked really well, and in the ten minutes for the flip side of the meat, the pepper blackened and was cooked, but not overcooked. I love grilled or roasted peppers.
In went the plantain chunks to the frying oil. By the time the timer went off again, the maduros were done and also added to the plate with the paper towels.
Plated and served everything, and it was all delicious, although I still have more work to do to make yucca frita as good as the restaurant's where I was introduced to it.
Okay, here comes the part where the dairy I had included in the salad came in handy. I was enjoying the meal, and sliced off the blossom end of the broiled jalapeno and cut it into small bites. It immediately got my attention because it was MUCH hotter than any grocery store jalapeno I had ever had. No problem, it had a wonderful flavor, and I'll just scrape out the seeds and membranes (which I usually eat). Continued eating, and really started to notice the heat from that pepper! Still tasted delicious, so I kept at it until I got a bite that caused extreme distress. As in sour cream, ain't gettin' it, burning all the way down my esophagus, and run to the pantry for the honey bear jar. Honey is supposed to help with capsaicin overload. I went and got a tissue and dried my watering eyes, blew my nose, and wondered for a few minutes if I was going to be able to continue eating this great meal. I paced around for a few minutes shaking my head, much to the amusement of my husband. Shortly, I was able to take a few bites of salad with sour cream and cheddar, and eventually I was able to finish eating. I was so done with that pepper, though! Wow! 
There was just enough leftover for a nice lunch for my husband tomorrow.
