Master Chef Winner Jennifer Behm

 

Master Chef Winner Jennifer Behm: MyFoxNY.com

This season's winner of 'Master Chef' is Jennifer Behm.
She took home the title Tuesday night.
Despite the short turnaround, Behm was as excited as ever to appear on television only this time it was in the Good Day Cafe Wednesday morning to talk about her big victory and to prepare a delicious skirt steak.

RECIPE -- Rancho Skirt Steak

• Mix 1 cup soy, 1TBS of Coleman's Dry mustard, 2 minced garlic gloves, 1teas of chipotle rub, 1 small onion small dice---mix marinate3-4 hrs
• Roast 2 cloves of garlic until slightly golden--then fine dice, large dice 2 roma tomatoes, small dice 1/2 an onion, 2 TBS of fresh cilantro, juice from 1/2 of lime, salt and pepper to taste
• Brush canola oil on 2 cobbs of corn, char on the grill or indoor skillet, once charred then remove kernels from cobb, in mixing bowl mix with with 1/2 of a seeded japaleno, sprinkle with ancho chile powder1TBs of mayo
• Heat oil in skillet, just enough to cover the bottom of the pan, take three 1 inch thick plantains, saute in the oil 3 minutes each side. Remove smash flat with plate of pan, then resaute, upon removal sprinkle with salt and pepper.
• Serve meat cut on bias, then corn mix on top then the plantains to the side. cover meat and plantains with rancho sauce.
• Marinate for 3-4 hours in frig. allow to sit out 30 minutes prior to cooking
  marinate in 1 cup lite soy, 1 tablespoon of coleman's dry mustard, 2 minced garlic gloves, 1 teaspoon of chipotle rub, 1 small onion--be sure mixed well before putting steak and marinade in bag--Sear 5 minutes each side for mr--allow to rest. when ready to serve cut on angle.
• SALSA TOPPING:
• Roast 2 garlic cloves in foil until golden brown-about 45 minutes.
• Large dice 3 roma tomatoes, small dice 1 small onion, 2 tablespoons of fresh cilantro, juice 1/2 lime, alt and pepper to taste.
• Brush with oil and Char the corn on the grill, remove from cobb, mix with 1/2 seeded sauted japaleno, sprinkle of chile powder, 1 tablespoon of mayo, salt and pepper to taste.
• Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides; approximately 3 1/2 minutes per side.
• Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down.
• Refry- season