Velvety carrot puree, tender pan-seared steaks, and braised cabbage come together in a beautifully composed dish topped with a fresh, punchy cilantro gremolata from 2019 Food & Wine Best New Chef Paxx Caraballo Moll of Jungle BaoBao in San Juan, Puerto Rico. A well-prepared mise en place is the key here: Cut and measure ahead of time to cook and plate with ease. "I love the flavor explosions and textures you get from this dish," says Moll. "Transforming a humble cut of meat, making it delicious, and seeing people's faces and all the great feedback make me proud of this dish. The sweetness of the carrots makes a great contrast with our gremolata, and every bite feels refreshing."
Credit: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell
Recipe Summary test
Pickled Turmeric Onions
Combine 1 1/2 cups sliced white onion, 1/4 cup fresh orange juice, 2 tablespoons rice vinegar, 1/4 teaspoon kosher salt, and 1/8 teaspoon ground turmeric in a bowl. Using hands, massage until onion softens and releases its juices, about 30 seconds. Cover and refrigerate up to 1 week.
Cabbage and carrot puree can be made up to 2 days ahead and stored in airtight containers in refrigerator.
Ripe, low-tannin red: St. Francis Old Vines Zinfandel