Rub the rib eye steaks with light olive oil and caribbean jerk seasoning.

Cover the steaks with plastic wrap and let them sit at room temperature while you prepare the sauce and yucca chips.

To make the habanero sauce, combine minced carrot, white onions, minced garlic, seeded and minced orange habanero peppers, sugar, rice vinegar, salt, and 1 cup of water in a saucepan.

Bring the sauce to a boil over medium-high heat.

Boil the sauce for about 15 minutes, or until the liquid is reduced by half.

Transfer the sauce to a blender and puree until smooth.

Set the sauce aside to cool.

Peel the yucca root with a heavy knife and cut it into paper-thin slices.

Heat vegetable or peanut oil in a deep fryer or large heavy skillet to 375 degrees F.

Carefully add the yucca slices in batches and fry for 20-30 seconds, until crispy and golden brown.

Remove the yucca chips with a slotted spoon and drain on paper towels.

Season the chips immediately with salt and sprinkle with lime juice.

Keep the yucca chips warm in a low temperature oven.

Preheat the grill to medium-high heat.

Place the seasoned steaks on the hot grill and cook for 4-5 minutes per side for medium-rare, or 6-7 minutes per side for medium.

To serve, place a steak in the center of a plate.

Top the steak with the prepared habanero sauce.

Place a small amount of extra sauce to the left of the steak.

Arrange the yucca chips to the right of the steak and serve immediately.