Top Chef, Season 6, Episode 7, Elimination Challenge Winner

8 Servings

For Steak:

• 1 (2-lb portion) Kobe skirt steak
• 1 tablespoon hoisin
• 1 tablespoon sambal
• ¼ cup soy sauce
• 1 teaspoon molasses
• 1 cup orange juice plus zest
• 1 clove garlic, sliced thin
• 1 small knob ginger, sliced thin
• 1/8 cup fresh cilantro
• 1/8 cup fresh Thai basil
• Fresh cilantro and Thai basil for garnish

For Sauce:

• 6 plum tomatoes
• 2 whole star anise
• 8 pods cardamom, crushed
• 1 teaspoon fennel seeds
• 1 head garlic
• 1 knob ginger
• ½ cup rice wine vinegar
• ½ cup sugar
• 1 teaspoon sambal
• Scrap from skirt steak
• 1 quart chicken stock
• 2 shallots, sliced thin
• Salt and pepper

For Salad:

• 4 heads bok choy
• 3 Asian pears
• 1 ½ heads fennel, shaved into ice
• 8 mandarin oranges, suprêmed

For Vinaigrette:

• 12 limes, juiced
• ½ cup rice wine vinegar
• ½ cup canola oil
• 1 scallion (white only), shaved thin
• Salt and Pepper

For Steak:

1. Trim skirt steak of all silver skin leaving as much marbling intact as possible. Reserve meat scraps for sauce.

2. Mix together hoisin, sambal, soy sauce, molasses, orange juice, zest, garlic ginger, cilantro and basil. Marinate steak for 1 ½ hours.

3. Preheat grill to high heat. Remove steak from marinade and wipe off excess liquid. Grill to medium rare basting each side two times (approx 7-12 minutes). Let rest.

For Sauce:

1. Sweat tomatoes with spices, ginger, garlic, and shallots in canola oil.

2. Add meat scraps and cook until caramelized.

3. Deglaze with vinegar and add sugar.

4. Add sambal and chicken stock. Simmer for 30 minutes.

5. Take off heat and steep for 10 minutes. Strain and reserve.

For Salad and Vinaigrette:

1. Blanch, shock, and drain bok choy and cut into stems.

2. Slice pears in half and grill until charred. Cut into batons.

3. For vinaigrette, whisk together lime juice and vinegar. While continuing to whisk, slowly drizzle in oil until emulsified. Add scallion and season to taste.

4. Combine bok choy, pears, fennel and oranges and season with vinaigrette.

To Serve:

1. Thinly slice the steak against the grain and arrange in the center of the plate.

2. Arrange salad delicately on top of the meat.

3. Garnish with cilantro and basil leaves.

4. Pour on sauce tableside.