Flank steak with basil and Parmesan (Bobby Flay).
This was Stephen's first foray into flank steak. Flank is a typically tough cut of beef, but he seared and grilled the rolled "roast" so it stayed juicy. I would have never thought to put basil in with steak, but it added an unusually bright note and enhanced the taste. (I snapped the shot before the garnish police got ahold of it.)