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The Dish: Jonathan Waxman's Skirt Steak Tacos

(CBS News) - Jonathan Waxman has been called the "Eric Clapton of chefs." His culinary career has spanned decades and shows no sign of slowing down.

Jonathan has participated in two seasons of "Top Chef Masters" on Bravo, where he gained the moniker, "Obi Wan Kenobi." He's the chef and owner of Barbuto in New York City. He's also authored two cookbooks and recently signed on as culinary adviser for Rosa Mexicano restaurants nationwide. Next month, he heads to Austin, Texas for the Food & Wine Festival.

He joined "CBS This Morning: Saturday" with his ultimate dish: Skirt Steak Tacos with Guacamole.

Enjoy all of our recipes!


Skirt Steak Tacos with Guacamole

  • 16 tortillas
  • 20 ounces skirt steak


  • 2 tbsp soy sauce
  • 1 tsp grated ginger
  • 1 clove of minced garlic
  • 2 oz. Sake
  • 1 tbsp chopped cilantro
  • Juice of 1 Mexican lime

Mix all the above and marinate steak for 2 hours

  • 2 avocados (peeled, pitted and diced)
  • 2 tbsp cilantro
  • 2 tbsp grated sweet onion
  • 1 jalapeno
  • Juice of 1 Mexican lime

Grind onion, cilantro, lime juice and chili into paste add the diced avocado; mix to incorporate

Pineapple-ginger-jalapeno-saffron Salsa:

  • 1 pineapple (peeled, cored and cut into chunks)
  • 1 tbsp grated ginger
  • 2 jalapenos
  • 1/2 cup sake
  • 1/2 cup rice wine vinegar
  • Pinch of saffron

Heat all the above and cook for 45 minutes, let cool.

Garlic Aioli tossed with Jicama:

  • 2 cloves garlic
  • 1 cup olive oil
  • 1 cup peeled and grated jicama
  • Sea salt

1. Make a garlic mayo with garlic, olive oil and sea salt.

2. Mix aioli with jicama


1. Remove steak from marinade

2. Grill steaks rare, slice and place on warm tortillas

3. Spoon guacamole, jicama and top with pineapple salsa

For more of Jonathan's recipes, go to Page 2.

Shaved Cauliflower with Lemon and Spicy Olive Oil

  • 1 large cauliflower
  • 1 meyer lemon
  • 1/4 cup green evoo
  • 1/4 tsp red pepper flakes
  • 3 tb grated parmesan

1. Wash, dry and remove core of cauliflower

2. Using a mandolin, shave the cauliflower into a salad bowl.

3. In a small sauce pan, heat the olive oil and red pepper flakes, when cooked (10 minutes), strain the red pepper flakes and


4. Toss the cauliflower with the juice of lemon, strained red chili oil and parmesan.

Braised Fava Beans

  • 4 heads of garlic
  • 2 cups dried fava beans
  • 2 bay leaves
  • 1/4 cup olive oil
  • 2 tb butter

1. Place heads of garlic in a pan with lid, sprinkle half the olive oil and season with sea salt, roast for 35 minutes at 375 degrees F, keep warm

2. Cook beans in one quart of water, add bay leaves and simmer for 2 hours or until creamy.

3. Cut garlic in half, place each half in a bowl, add the remaining olive oil and butter to beans, season and spoon the beans on top of garlic. Serve with warm baguette.

Passion Fruit Margarita

  • 2 cups corzo blanco tequila
  • 3 fresh passion fruits
  • 2 mexcican limes
  • 1 cup cointreau

1. In a pitcher juice the passion fruit with seeds and limes, add ice, tequila, cointreau and stir well. Wait 20 minutes and serve cold.

2. Serve immediately.

Dates, Lemon & Pinon Cake with Honey

  • 1 cup cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 2 ounces pinion nuts
  • 1/2 cup minced dates
  • 2 ounces almond paste
  • 3 tb chestnut honey
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3/4 cup sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon lemon zest
  • 11/2 teaspoons pure vanilla extract

Lemon syrup:

  • 1/2 cup lemon juice
  • 1 cup sugar
  • Zest of 1 lemon
  • Whipped cream to serve, fresh fruit to serve

1. Preheat the oven to 350 degrees F. Butter and flour an 8-inch round cake pan.

2. Sift the flour, baking powder and sea salt into a large mixing bowl.

3. In the bowl of an electric mixer, using the paddle attachment, break up the almond paste on
medium-low speed. Add the pinons. Alternate adding the butter, honey and sugar, a little at a time, stopping frequently to scrape down the sides of the bowl with a rubber spatula. When all the butter, honey and sugar have been added, increase the speed to medium-high and cream the mixture until light and fluffy. Add the eggs very slowly, so the batter doesn't break, and beat in the lemon zest and vanilla. Remove the bowl from the mixer and stir in the remaining ingredients.

4. Pour the batter into the prepared pan. Bake for 30-40 minutes, or until the surface is deep golden brown and the edges have shrunk away from the pan slightly. Let cool, then tap the bottom and sides to loosen the cake, and invert to remove from the pan.

5. To make the syrup: combine the lemon juice and sugar in a small saucepan. Bring just to a boil, then remove from the heat and strain through a fine-mesh sieve. Stir in the lemon zest and set aside.

6. Serve the cake with whipped cream, a drizzle of lemon syrup and fresh fruit.

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