The Dish: Top Chef -- Lemon grass beef served with a melon heirloom tomato salad

The Chefs: Nikki Cascone and Dale Talde

INGREDIENTS: Marinade
2oz diced ginger
2oz diced garlic
4 oz mince lemongrass
2 pieces Thai red chilies
2 cups oyster sauce
1/2 cup honey
1/4 cup rice wine vinegar
1 cup olive oil

METHOD
Add all ingredients in a food processor and puree until smooth then add olive oil.

METHOD: Meat
Marinate meat for at least 4 hours and cook to desired temperature.

INGREDIENTS: Vinaigrette
1/4 cup fish sauce
1 cup lime juice
1 clove garlic (finely chopped)
2 pieces Thai chili
3 Tbsp. rice vinegar
1/4 cup extra virgin olive oil

METHOD
Mix all ingredients together well.

INGREDIENTS: Salad
2 cups dice watermelon
1 cup honey dew melon
3 cups heirloom tomatoes diced
1/4 cup Thai basil
1/4 cup mint
1/4 cup cilantro
sea salt to taste

METHOD
Add the melon, tomatoes and herbs with vinaigrette, mix well.

To Serve:
Place the salad on the bottom of the plate, next slice the cooked meat, and add on top of the salad.

Enjoy!!

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