Elimination Challenge Wins: 2/10

Quick Fire Challenge Wins: 4/10

Status:
WINNER OF TOP CHEF SEASON 3!

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Directions:

Slowly render chorizo until most of the fat is released. Add onion and 2 brunoise jalapenos and sauté, until translucent. Add beans and 1/2 cup water. Simmer low and finish with squeeze of lime and butter. Season with salt and pepper.

In a small bowl, mix cabbage and jicama. In another bowl, add remaining brunoise jalapenos (without seeds) and sugar to coconut milk to make vinaigrette. Add lime zest and juice. Season with salt and pepper. Drizzle vinaigrette on cabbage and jicama and mix.

Fry plantain, then grill seasoned skirt steak until medium–rare.

To Plate:
Spoon beans onto a plate. Slice rested steak against the grain and add on top of beans. Top the steak with cabbage salad. Serve with fried plantains.

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Ingredients:

1 piece chorizo, brunoise
1/2 onion, brunoise
2 jalapenos, brunoise
1 cup black beans, canned
1/2 cup water
2 limes, zested
1T butter
Salt and pepper to taste
1 cup napa cabbage, julienned
1 cup jicama, julienned
3 jalapenos, brunoise, no seeds
2T sugar
1 can coconut milk
1 plantain, cut into 1/6th sections
1 lb skirt steak

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