Tobias: "My plan is to make pickled, nice, tender skirt steak and broccoli rabe. Pickled onions and some Asian pears." 

Tobias: "I'm gonna go Asian brine on the skirt steak. I studied Asian for a long time. My restaurant is Asian and West African fusion. Big, bold flavors." 

Tobias: "The salt and the vinegar and the tamarind will give the steak a slight pickle." 

Tobias: "I'm going to roast these broccoli rabe. The marinade that I use with steak has a good twang and sweetness to it, so I wanted to actually add some of that to the broccoli rabe." 

Tobias: "Throw that back into the toaster oven so I can get a little bit more color in it, get a little bit of char." 

Tobias: "Pickled onion and broccoli rabe salad on top. It's Asian pears. I wanted to pickle it and give a little bit of fruitiness to the local salad I was going to throw on top." 

Tobias: "I have my broccoli rabe, now I want to plate that first. So that's the bottom component. Then I want to slice my steaks on the bias, lay those over top, couple good medium rare pieces on top of that, and then I want to finish it off with the pickle salad that I have with the broccoli rabe, the pickled red onions, and the pickled pears." 

Voiceover (Tiffany Faison): "In front of you is tamarind roasted skirt steak with roasted and pickled brine dressed broccoli rabe, a slaw of pickled broccoli rabe, Asian pear, and red onion. This chef created a brine and then continued to cook the skirt steak on the grill. The brine was then used to dress a little bit of the broccoli rabe that was roasted all the way in the toaster oven. Finally, you have a slaw of broccoli rabe florets that were picked and pickled with Asian pear and red onion on top."