As the weather gets colder, it’s time for warm comfort food – with a twist! We created this sweet savory dish for an offsite catering event at MOCA, and the VIP guests loved every bit of it. Re-create it for your guests during the upcoming holiday season, paired with a nice barrel aged red wine.

Serves 4-6


1.5lb flank steak
½ cup pineapple juice
¼ c soy sauce
¼ c honey
3 sprig cilantro fresh
4 clove, garlic, fresh

Flank steak
Put into a food-safe bag and cryovac shut, removing all the air. Put in a water bath set at 57 degrees Celsius and cook for 10 hours. Make sure that the thermal circulator or Nova device is set at this temp tom maintain proper cooking.

Refried Beans
1 can refried beans
½ cup bacon grease

In a sauté pan put your favorite refried beans and warm up over medium heat. If don’t want to use a can take your favorite bean and puree it to give you the smooth texture we are looking for. As the bean puree is heating up add your favorite bacon grease into the beans and mix to fortify the flavor.

Chimichurri Sauce
1 shallot, finely chopped
1 Fresno chile or red jalapeño, finely chopped
3 garlic cloves, thinly sliced or finely chopped
½ cup red wine vinegar
1 tsp. kosher salt, plus more
½ cup finely chopped cilantro
¼ cup finely chopped flat-leaf parsley
2 Tbsp. finely chopped oregano
¾ cup extra-virgin olive oil

Combine shallot, chili, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer ½ cup chimichurri to a small bowl; season with salt to taste and reserve as sauce.

Place a generous spoonful of bean puree on the center of the plate. Take the flank steak out of the water bath and remove it from the bag. Slice thin strips against the grain, and place over the refried beans. Drizzle with a spoon of the Chimichurri, and garnish with strips of fried tortilla.

Kyle Pafford is the Executive Chef at Atlantic Shores Retirement Community.