Steak Tartare, Obe Ata Sofrito, Green Harissa, Crema & Lime Cured Corn

Tristen: "By the time I'm ready to cook the grill is loaded. I'm not gonna fight for space, so I am going to do a tartare. The obe ata, it'll kind of melt into the tartare and really flavor it. I made obe ata in New York working for Marcus Samuelsson. It was the first time I got to call a chef that was black "Chef". He gave me that opportunity to cook my heart out."

Presenting to Judges: "What I did was a steak tartare flavored with obe ata. Like a little African curry and there's tomatillo green harissa crema in there, and some lime cured corn. There's a big, like, African population in South America, so I wanted to kind of put my own spin on it."