Challenge 1: Craig Brannan makes a sweet potato puree to go with skirt steak

I was so happy to learn that skirt steak was the protein that I had to use in Challenge 1. The Madagascar vanilla definitely worked well in both the marinade for the skirt steak and in the barbecue sauce. The flavor came through perfectly, lending a subtle but noticeable essence.

The marinade really helped tenderize the steak, which can be tough if not prepared properly.

The cumin and garlic both played well with the sweetness of the barbecue sauce, and I think the addition of black beans into the barbecue sauce added a nice texture element and helped thicken the sauce to a pleasant consistency.

The Japanese sweet potato puree worked nicely as a foundation for the skirt steak. The addition of heavy whipping cream into the puree added a velvety richness to the dish.

Lastly, the Southwestern sweet potato hash turned out to be an ideal side dish for the skirt steak. I added black beans and the Poblano pepper to develop the flavor profile and enhance the textural element of the dish.

Overall, this challenge worked out very well. I tweaked the recipes a few times for maximum flavor and texture. Everyone that tasted the final dishes loved the bold flavors and smooth and creamy textures on the plate. I had comments like "Wow, this is the best skirt steak I've ever had"; "You should bottle this sauce and sell it!"; "Can I have the recipe for this?"; "I loved the Poblano pepper in the hash"; and "I could eat a whole bowl of this puree." So, with that kind of response, I think the combination of ingredients and the bold flavors that I integrated pleased the tasters of my finished recipes.