THE Dish: Chef Sam Talbot's grilled strip loin with carrot-ginger vinaigrette

Sam Talbot is a chef, author and TV personality. He was a semi-finalist on Bravo TV's hit program "Top Chef," and was voted fan favorite that season.

He is the host of AOL's GMC "Trade Secrets" and the former founding executive chef of the Surf Lodge in Montauk, NY. He also was the founding executive chef at Imperial No. Nine in the Mondrian SOHO hotel in New York City, which is a sustainable seafood restaurant that received two stars from New York Magazine, a 25 rating in Zagat and was a Michelin guide-recommended destination.

Last fall, he release and his first book, "The sweet life... "A book that combines lifestyle tips, as well as amazing recipes, and is definitely, not your traditional cookbook. It follows his belief in the "integrative kitchen movement" which dissects the walls between the way we eat, and the way we live.

Chef Talbot was diagnosed at age 12 with type 1 diabetes and works closely with the Juvenile Diabetes Research Foundation.

He joins us with his ultimate dish, grilled strip loin with carrot-ginger vinaigrette

Grilled strip loin with carrot-ginger vinaigrette

Carrot-ginger vinaigrette

1 cup roasted garlic oil

3 carrots, finely diced

3 tablespoons grated ginger

2 garlic cloves, finely chopped

1 large yellow onion, finely diced

1/2 cup red wine vinegar

3 tablespoons agave nectar

2 tablespoons sambal oelek chili paste

2 tablespoons reduced-sodium soy sauce

1 tablespoon dijon mustard

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

Steak

3 tablespoons roasted garlic oil

3 tablespoons chopped fresh rosemary

4 garlic cloves, finely chopped

1 shallot, finely diced

2 tablespoons red wine vinegar

2 strip loin steaks (12 to 14 ounces each)

preferably aged salt and freshly ground black pepper

To make the vinaigrette:

1. In a medium skillet, heat 2 tablespoons of the garlic oil over medium-high heat.

2. Add the carrots, ginger, and garlic and cook until the carrots are fork-tender, 2 to 3 minutes.

3. Remove from the heat and set aside.

4.In a food processor or blender, combine the onion, vinegar, agave nectar, sambal, soy sauce, mustard, salt, and pepper. Blend the mixture until smooth, gradually adding the remaining 3/4 cup plus 2 tablespoons garlic oil in a slow stream.

5. Transfer the mixture to a small bowl and fold in the carrot-ginger mixture.

6. If the vinaigrette is too thick for your liking, stir in 1 teaspoon of cold water.

7.Set aside.

To cook the steaks

1. In a large bowl, whisk together the garlic oil, rosemary, chopped garlic, shallot, and vinegar.

2. Add the steaks, turning to coat well with the marinade, then set the bowl aside to rest at room temperature for 10 minutes.

3. Preheat an outdoor grill or a stovetop grill pan to medium-high heat. Grill the steaks without turning for 2 minutes.

4. Rotate them 45 degrees and cook another 2 minutes.

5. Flip them over and repeat. The steaks cook a total of 4 minutes per side for medium-rare.

6. Transfer the cooked steaks to a cutting board and season to taste with salt and pepper.

7. Let the steaks rest for 3 to 4 minutes before thinly slicing them against the grain.

8. Serve the sliced steak topped with a couple tablespoons of the vinaigrette.

Per serving: 373 calories, 40 g protein, 8 g carbohydrates, 20 g total fat (4 g saturated), 91 mg cholesterol, 1 g fiber, 259 mg sodium

Tuna ceviche with grapefruit and mustard

8 fresh chives, finely chopped

1 red or white grapefruit, peeled and segmented

Juice of 1 orange

1 tablespoon mustard oil

1 teaspoon dijon mustard

1 teaspoon orange blossom honey

8 ounces fresh tuna, cut into ½ inch

cubes salt and freshly ground black pepper

1. In a large bowl, combine the chives, grapefruit, orange juice, mustard oil, dijon mustard, and honey.

2. Add the tuna and toss gently to combine, make sure the tuna is well coated and the grapefruit segments stay whole.

3. Season to taste with salt and pepper.

Roasted beets with ginger and bacon

1 pound beets, trimmed and scrubbed

3 sprigs rosemary

5 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

½ pound thick-cut smoked bacon,

Chopped 1 large yellow onion, diced

1 large fennel bulb (about 1 pound), stalks discarded, cored, and finely chopped

4 garlic cloves, smashed and finely chopped

¼ cup finely chopped fresh ginger

1 tablespoon agave nectar

1 tablespoon dijon mustard

2 tablespoons cider vinegar

¼ cup chopped flat-leaf parsley

1 bunch (about ½ pound) watercress, tough stems removed grated zest

Juice of 2 lemons

1. Preheat the oven to 450f.

2. Place the beets and rosemary in the center of a large piece of foil.

3. Drizzle 2 tablespoons of the oil over them and season generously with salt and pepper.

4. Fold up the edges of the foil to make a bowl shape.

5. Transfer the packet to a baking sheet and roast until they are easily pierced with the tip of the knife, about 1 hour.

6. When the beets are cool enough to handle, use a clean kitchen towel to rub off the skins.

7. Then cute the beets into ½ inch cubes.

8. In a large skillet, heat the remaining 3 tablespoons oil over medium-high heat.

9. Add the bacon and cook, stirring frequently, until the bacon begins to brown, 2 to 3 minutes.

10. Add the onion, fennel, garlic, ginger, agave nectar, and mustard.

11. Cook until the onion is translucent and the fennel has softened, 2 to 3 minutes.

12. Carefully drain the fat out of the skillet and discard.

13. Stir the vinegar and parsley into the bacon mixture and season to taste with salt and pepper.

14. Transfer the mixture to a large bowl.

15. Add the beets to the bowl with the bacon mixture. Toss well to combine.

16. To serve, spread the watercress leaves on a serving platter, sprinkle the lemon zest and juice, and top with the beet mixture.

Broccoli with citrus and garlic oil

3 tablespoons roasted garlic oil

1/2 vidalia or other sweet onion, thinly sliced

3 garlic cloves, smashed and finely chopped

2 cups bite-size broccoli florets

1/2 teaspoon red pepper flakes

1/2 cup dry white wine

1/2 cup low-sodium chicken broth

grated zest and juice of 1 orange

grated zest and juice of 1 lemon

salt and freshly ground black pepper

1. In a large skillet, heat the oil over medium heat.

2. Add the onion and garlic and cook, stirring frequently, until the onion is translucent, 2 to 3 minutes.

3. Toss in the broccoli and red pepper flakes and cook until the broccoli is bright green, 1 to 2 minutes.

4. Add the wine, broth, orange zest and juice, and lemon zest and juice and cook for about 2 minutes to incorporate the flavors.

5. Season to taste with salt and black pepper.

2 sticks butter 4 1-oz

Squares of dark chocolate 1 1/2cup organic cane sugar

1/2 cup coconut sugar

4 eggs

1 tsp. Organic vanilla extract

1/2 cup almond flour

1/2-cup all-purpose organic flour

1 tsp ground cinnamon

1/2 tsp Himalayan pink sea salt

1/4-cup caramel

1 tsp Himalayan pink sea salt to finish,

1. Preheat oven to 350 degrees- f and grease a 9x13 inch-baking pan with butter

2. In a saucepot on low heat, melt the ghee and butter, add the chocolate, and keep stirring.

3. Stir the cane sugar and coconut sugar into the chocolate.

4. Remove from heat.

5. Allow to cool set aside- beat in the eggs and the vanilla together mixing well.

6. Combine the cinnamon, almond flour, ap flour and 1/2 tsp.

7. Put the pink salt in a separate bowl, stir into the chocolate.

8. Put the batter into the baking pan.

9. Bake for 30 to 35 minutes.

10. Let them cool, drizzle the caramel sauce on top of the brownies with the back of a wooden spoon.

11. Finish with a pinch of the himalayan sea salt sprinkled on top.