Tournament of Champions ™
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Bistek en Escabeche con Pipian de Broccoli Rabe
Claudette: "I am making grilled, pickled outside skirt steak, roasted broccoli rabe, pickled concoction, and a pipian and escabeche."
Claudette: "First thing I want to do is brine my skirt steak. I grab a jar of cornichons. It has white distilled vinegar, onions, and mustard seeds, coriander. Brush that over to the vacuum seal machine."
Claudette: "I start with my sauce. It's a riff off of pipian. A pipian sauce is a fresh chili pumpkin seed based sauce. Today I'm making a pipian with a dried chile, and I think the broccoli rabe will get the flavor."
Claudette: "I'm putting a couple chunks of fresno maduro. It's not only going to give me a little bit of sugar to counterbalance the spicy morita, but it's also going to give me texture when I blend it."
Claudette: "The broccoli rabe has different complexities in its bitterness and its flavor. I know it's one bitter green. The leaves are the most tender and less bitter. So I'm ripping the leaves off, and I'm gonna put them in the toaster oven with just a little bit of olive oil and salt."
Claudette: "I want to do at least two of them in more than one style. The brine for the stems. So I'm gonna bring it all together to make a small little salad of all my broccoli rabe and its different iterations."
Claudette: "A skirt steak needs a grill. I want a perfectly mid rare skirt steak."
Claudette: "I want it to be more refined, and I don't want the portion of meat to be larger than the broccoli rabe. I want them to be equally balanced on the dish."
Voiceover (Justin Warner): "Judges, this is Bistek en Escabeche con Pipian de Broccoli Rabe. The skirt steak received a pickling treatment with white vinegar and mustard seed. From there, it was grilled. In terms of the broccoli rabe, you have it in that pipian. The broccoli rabe leaves that you will find in the salad were done in the toaster oven. And then you'll also notice pickled broccoli rabe components in that salad as well."
Dominique Crenn: "This is incredible. I think it's very balanced. There is a little bit of sweetness to it. There is a lot of acidity. There is a little bit of fat. There is spiciness. This is a really complex dish."
Alex Guarnaschelli: "There's like a finesse here. There's an elegance. There's a je ne sais quoi."
Alex Guarnaschelli: "I think this sauce, I feel like having it all in one big dollop and me having to dose it to myself with the rest of the components. I ate too much."
Antonia Lofaso: "This dish is spectacular. There's a couple of slices of skirt steak, medium rare, and it is so tender, it melts into your mouth. But the star of the plate is the broccoli rabe. There's that crunch and dryness to them that are so wonderful. There's the char that goes throughout the pickling."
Alex Guarnaschelli: "There's so much finesse here. But I would say there's plenty of pickle here. I would argue there's almost too much vinegar here. There's almost too much pickle."
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