Does OLA Steak grill up a better slab of beef than Morton's, The Palm, Prime One Twelve, The Capital Grille, Fleming's, or Ruth's Chris? In a word: no. But none of the above serves a house bread made from yuca flour and mozzarella cheese (pan de bono) that is out of this world. And though there is nothing wrong with a jumbo shrimp cocktail to jump-start your steak dinner, it is much more Miami to begin with yuca-and-leek vichyssoise dabbed with bacalao; or oxtail meatballs; or a $20 medianoche pressed with foie gras, duck Serrano ham, truffled cheese, and guava mustard. Other meat joints don't offer Doug Rodriguez's wacky and delectable ceviches either, like lime-and-cilantro-soaked corvina with red onions, pickled poblano peppers, spicy kernels of Peruvian corn, and a shocking scoop of Guinness sorbet. Starches include delicate yuca hash browns and creamy malanga purée, and -- oh yeah -- the steaks: a choice of dry-aged, USDA-certified Black Angus; or natural, grass-fed Uruguayan, accompanied with chimichurri, pungent huacatay sauce, and tamarind panca pepper sauce (think A1 Steak Sauce with balls). Yes, the meats here are undeniably dee-lish and sanely priced ($25 to $34), but it is the rest of the house fare that sets this steak house apart.