Iron chef Jose Garces brings steak with chimichurri to THE Dish

Jose Garces is one of this country's leading chefs, cookbook authors and restaurateurs. He now has more than a dozen restaurants in seven cities, including the new Argentine steakhouse Rural Society in Washington, D.C., and Volver in Philadelphia. He was named the James Beard Best Chef, Mid-Atlantic and won the title of iron chef in Kitchen Stadium.

The chef joined "CBS This Morning: Saturday" to show how to make entrana (skirt steak), zanahorias (carrots), remolachas rescoldas (beets), papa crema (whipped potatoes) and flan de dulce de leche (cake).

Skirt steak

Serves 8

Skirt steak 45 oz or 3 full skirt steaks

Salt to taste

Pepper to taste

1. have your butcher throughly clean the skirt steak of all fat and connective tissue, while still leaving the skirt steak in one piece

2. season agressively with salt and pepper and place on hot grill. Cook unitl skirt steak is mid rare

3. remove from heat and place on resting rack

4. brush steak with a generous amount of malbec butter on both sides

5. just before serving, place skirt steak back on the grill for one minute on each side. Remove from heat and again brush with malbec butter

6. roll steak up lengthwise and bring to table for carving

Salsa criolla

Serves 8

Green pepper brunoise 1 cup

Red pepper brunoise 1 cup

Roma tomato brunoise , innards removed 2 cups

Spanish onion brunoise ½ cup

Red wine vinegar ½ cup

Chopped parsley ¼ cup

Extra virgin olive oil 1 cup

Toasted, ground cumin 1 teaspoon

Chili flake 1 teaspoon

Salt to taste

1. in a small mixing bowl, combine spanish onion and red wine vinegar. Set aside

2. in a large mixing bowl, combine all other ingredients

3. after onions have had a chance to macerate for at least thirty minutes add them, including any excess vinegar to sauce

4. season to taste

* this sauce can be made up to one day in advance. If making ahead of time, reserve parsley and mix in just before serving.

Chimichurri

Serves 8

Chopped parsley 1 cup

Chopped garlic 1 tablespoon

Chopped oregano 1 cup

Extra virgin olive oil 1 cup

White wine vinegar ½ cup

Chile flake 1 teaspoon

Bay leaf 3 leaves

Garlic clove 2 pc

Salt to taste

1. in a blender, combine white wine vinegar, chile flake, bay leaf and garlic. Blend until smooth

2. combine mixture with the rest of the ingredients

3. season to taste

*ingredients can be prepped ahead of time, but should only be combined just before serving to maintain the bright color of the herbs.

Carrots

Serves 8

Goat cheese mousse

Fresh goat cheese 2 cups

Heavy cream ¼ cup

Olive oil 2 tablespoons

Salt tt

1. in a large mixing bowl, combine all ingredients

2. whisk thoroughly until mixture is creamy and smooth

Blanched carrots

Serves 8

Thyme ½ bunch

Oregano ½ bunch

Apple cider 5 cups

Apple cider vin 1 ¾ cups

Turmeric 1 tablespoons

Salt 2 tablespoons

Heirloom carrots 3 bunches (scrubbed thorougly, carrot tops removed and reserved)

Honey 2 cups

1. place all ingredients except carrots in a small stock pot. Bring mixture to a full boil

2. add carrots and cook until carrots are tender but still have a good bite

3. remove from mixture and cool completely in fridge

4. strain blanching liquid and combine with honey

5. cook mixture in a small saucepot over medium heat until glaze consistency is reached. Reserve.

Carrot top chimichurri

Serves 8

Chopped oregano ½ cup

Chopped parsley ½ cup

Chopped garlic 1 tablespoon

Chopped carrot tops 1 cup

Extra virgin olive oil 1 cup

White wine vinegar ½ cup

Chile flake 1 teaspoon

Bay leaf 3 leaves

Garlic clove 2 pc

Salt to taste

1. in a blender, combine white wine vinegar, chile flake, bay leaf and garlic. Blend until smooth

2. combine mixture with the rest of the ingredients

3. season to taste

To serve:

Toasted fennel seeds ¼ cup

Chopped parsley 2 tablespoons

1. season carrots with salt

2. place on hot grill and cook until carrots are charred and warmed through

3. place carrots in a large mixing bowl and combine with chopped parsley, carrot, glaze and fennel seeds

4. plate as picture, garnished with carrot top chimichurri

Entrana (skirt steak)

Malbec butter

Serves 8

Malbec 2 cups

Thyme 4 sprigs

Sliced shallot ¼ cup

Butter ½# (room temperature)

1. place malbec, thyme, sliced shallot in a small saucpot.

2. reduce mixture into malbec is thick and sticky

3. remove from heat and strain through a chinoise

4. allow wine reduction to cool thoroughly and then combine with butter. Mix until thoroughly combined. Remove at room temperature until ready to use

Beets

Serves 8

For the beets

Baby red beets 3 bunches (cleaned, greens removed)

Olive oil ½ cup

Salt 2 tablespoons

1. thoroughly coat beets with olive oil and salt

2. bake in roasting pan at 350 degrees for one hour or until beets are cooked through

3. remove from heat and peel thoroughly while still hot

*please note that at the restaurant, we use the embers from the wood fires to cook the beets. We simply take the embers while they are still warm but not hot and thoroughly cover the beets with them and place in a 300 degree oven until the beets are cooked through. The embers impart a smokey flavor that is difficult to recreate in a home oven.

Orange vinaigrette

Serves 8

Sage leaves 4 pc

Orange zest (pith removed) 1 tablespoon

Orange segments ½ cup

Toasted coriander seeds 1 tablespoon

Peeled shallot 2 pc

Apple cider vinegar ½ cup

Extra virgin olive oil 1 cup

Orange marmalade ½ cup

1. place all ingredients in blender and blend until smooth. Set aside

Dehydrated olives

Kalamata olives 1 cup

1. place kalamata olives in 160 degree oven overnight until dry and crispy. Allow to cool and roughly chop.

To serve:

Chopped parsley ¼ cup

Orange segments ½ cup

In a mixing bowl, combine beets, orange vinaigrette, orange segments and chopped parsley. Season to taste. Place on platter and garnish with dehydrated black olives.

Crema de patata

Serves 8

Yukon gold potato peeled 3#

Butter 1 cup

Water 1 gal

Salt 2 tablespoons

Heavy cream 1 qt

Roasted garlic 1 cup

Chopped mozzarella curd 2 cups

Chopped chives ½ cup

1. in a large pot, heat water with salt until boiling

2. add potatoes and return to boil, then reduce to a simmer

3. cook until potatoes are tender

4. place potatoes in ricer with butter

5. rice into a large mixing bowl

6. pass potatoes through a fine tammy and season to taste

7. reserve until ready to finish

8. in small saucepot, combine heavy cream and roasted garlic

9. simmer for ten minutes and then remove from heat

10. strain through a strainer

11. reserve cream warm for later use

12. in a saucepot, combine potatoes with enough roast garlic cream to reach desired consistency

13. when mixture is warm, add mozzarella curd.

14. whisk thoroughly until potatoes become stringy from the melted cheese

15. garnish with chopped chives and serve immediately

Flan de dulce de leche

Mango sorbet

Makes 8 servings

Water 1 3/4 cups

Sugar 1 cups

Honey 1 tablespoons

Mango puree 2 cups

1. in a small saucepot, cook water, sugar and honey until ingredients are well combined.

2. mix in mango puree and heat through.

3. add mixture to the blender and blend until smooth

4. place mixture in ice cream maker and follow manufacturer's instructions

*please note that for the segment, store bought mango sorbet is fine.

Flan

Makes 8 servings

Heavy cream 2 2/3 cups

Dulce de leche 3 ½ cups

Vanilla extract 2 teaspoons

Fresh vanilla bean 2 pc (split, seeds removed)

Salt 1 teaspoon

Egg yolk 5 ea

Sugar 2 cups

Water ¼ cup

1. in a small saucepot, combine sugar and water

2. cook sugar and water over medium heat until sugar begins to carmelize

3. when caramel is light golden amber, remove from heat and place 1 tablespoon in each ramekin- the bottom of the ramekin should be just coated with caramel. Set ramekins aside

4. combine salt, heavy cream, dulce de leche, vanilla and vanilla extract in a heavy bottom sauce pot.

5. cook over low heat stirring frequently and cook until all ingredients are incorporated and the mixture begins to simmer

6. remove from heat and strain through a fine strainer

7. cool mixture completely and whisk in egg yolks

8. fill ramekins with flan bake in a water bath at 300 degrees for fifty minutes.

9. remove from water bath and chill thoroughly before serving

To serve:

55% dark chocolate (grated finely on grater) ½ cup

*please note to recreate the recipe properly for the segment, i would advise using the gram recipe previously submitted as it time tested and much more accurate.

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