Recreate the Winning Dish From Junior Chef Showdown

White plate filled with steak and salad
Prep Time
20 min
Cook Time
20 min
2 servings

While the sumptuous Wagyu beef needs no introduction, it does require mouth-watering sidekicks to accompany it for a properly balanced – and extra-flavourful – meal. Luckily for us, this season’s Junior Chef Showdown winner, Audrey, has got us covered.

Don’t be deterred by the amount of ingredients and steps required – you don’t have to be an insanely talented kid chef to make this meal at home. This is a deceptively simple dish packed with complex flavours and textures that are sure to satisfy. Bon appetit!

Watch: Junior Chef Showdown Judges Sound Off on How to Get Your Kids to Cook

Watch Junior Chef Showdown and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.



Fingerling Potato Chips

fingerling or small Yukon gold potatoes, sliced very thin
Oil for frying

Garlic Scape Pesto

garlic scapes
Tbsp olive oil, divided
cup toasted pine nuts
cup packed arugula
Tbsp lemon juice
tsp salt
Tbsp water


Wagyu strip steak, about ¾-inch thick
tsp salt
tsp pepper
Tbsp grapeseed oil
Tbsp unsalted butter
clove garlic, peeled and slice in half
sprigs thyme

Grilled Veggie and Peach Medley

shiitake mushrooms, stems removed and discarded
king oyster mushrooms, sliced lengthwise about ¼-inch thick
peach, stoned and cut into 8 wedges
bunch of multicoloured radishes, trimmed and cut in half
Tbsp olive oil
tsp salt
tsp pepper

To Serve

cups loosely packed arugula



Soak potatoes 1 hour. Remove steak from fridge about an hour before cooking. This will allow the meat to cook more evenly, yielding a tastier result.

Step 1

For the fingerling potato chips, soak potato slices in cold water for 1 hour (optional: if you don’t have time for this step, simply rinse the potatoes once or twice before drying them). Drain, rinse and pat dry thoroughly with a clean kitchen towel.

Step 2

Fit a wire cooling rack over a rimmed baking sheet and set aside. Heat an inch of oil in a medium heavy-bottomed pot or deep fryer until a thermometer reads 325°F.

Step 3

Add potatoes in batches and fry until golden and crisp, about 3 minutes. Remove from oil with a slotted spoon onto prepared sheet. Sprinkle with salt immediately.

Step 4

For the garlic scape pesto, heat a cast iron skillet over medium-high heat.

Step 5

Toss scapes with 1 Tbsp olive oil in a medium bowl. Add to pan and cook until charred and tender, about 5 minutes, turning occasionally. Remove from grill and set aside to cool slightly.

Step 6

Roughly chop the scapes and place into the bowl of a food processor. Add remaining ingredients except for the water and pulse until blended. Add water to loosen, if desired. Taste and season with more salt and lemon juice, if desired.

Step 7

For the steak: Heat a cast-iron skillet over medium-high heat.

Step 8

Pat steak dry with a paper towel and season with salt and pepper.

Step 9

Add oil to pan and heat until shimmering. Add steak with the fat cap facing towards you and cook until crusted and browned, about 3 minutes per side. Add butter, garlic and thyme in the last minute of cooking; tilt pan gently towards yourself and quickly spoon butter repeatedly over steak to baste. Remove steak from pan, cover loosely with foil and set aside to rest for about 10 minutes. Slice right before serving.

Step 10

For the grilled veggie medley, heat a cast iron grill pan over medium-high heat.

Step 11

Toss veggies and peach with oil, salt and pepper in a medium bowl.

Step 12

Add to grill pan and cook until charred and tender, about 7 minutes, turning occasionally.

Step 13

To serve, spread some pesto onto two plates (reserve any remaining pesto to toss with your favourite pasta and cherry tomatoes for a delicious meal). Top with a handful of arugula, followed by the grilled veggies and peach. Top with the steak and potatoes. Enjoy!

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