A Call for Help

Yes, dear readers, I am asking for your assistance yet again.

I can't figure out a good menu.

You see, a few of my friends and I are participating in the CAFP's Copper Chef contest, which is essentially an Iron Chef-fy competition that's held every year between school associations. The difference is that with this competition, there are only three team members and two courses for the hour. We have a few things given to us at our stations,

"T-fal Equipment and Butane Burner for each team will be provided (Fry, grill, sear, sauté, boil, poach, simmer, and warm cooking options), plate ware, bowls, base utensils/tongs and silverware."

But as you can see, no oven, and we have to supply our own gadgets and tools. This year's theme is "Simply Sexy Food", and we have a list of these ingredients at our disposal (sorry for the cut and paste).

PROTEIN
Triple AAA Sirloin Beef Steaks ~8-10 oz each-Flanagan Foodservice
Chicken breast ~5 oz each-Flanagan Foodservice
Cocktail Shrimp-Cooked with Tails on
White Fish-Haddock or Halibut Fillets
Prosciutto
Bacon- cooked slices
Eggs- uncooked, 6 per team
Chicken broth, Beef broth, and Roasted Red Pepper Puree-CAMPBELL’S

DAIRY
Cream
Butter
Sour cream
Plain Yogurt
KRAFT Various Cheese- Havarti slices, CRACKER BARREL Cheddar Medium Shredded, PHILADELPHIA Cream cheese, DELISSIO Shredded Asiago & Parmesan
KRAFT Mayo & MIRACLE WHIP KRAFT

PRODUCE:
Veggie/Greens
Spring mix and Romaine lettuce
Fresh Spinach
Red & Yellow Onions
Fresh cloves of Garlic and Ginger
Fresh Assorted herbs to include: Parsley, Rosemary, Thyme, Cilantro, Basil, Chives, Oregano
Red & Green peppers
Carrots
Zucchini
Asparagus
Jalapenos
Mushrooms
English cucumber
Avocado
Tomatoes: Cherry or Grape, Plum & Beefeater
Potatoes-white, par cooked w skins on, (6 per team)

Jarred/Canned:
Chick Peas
Capers
Anchovies
Fruits
Apples
Pears
Mangos
Navel Oranges
Lemons
Limes

SAUCES & MARINADES:
Salsa- CAMPBELL’S “PACE”
KRAFT Dressings/Marinades/Sauces: RANCHER’s CHOICE, Citrus Peppercorn, Spicy Thai, Zesty Italian and NEW EVOO Balsamic
BULL’S-EYE GUINESS BBQ Sauce & Original BBQ Sauce
Dijon Mustard
Cider Vinegar

Sauces:
Marinara 4 x 1.8 kg pouch
Pesto 4x 1lb pouch
Sundried tomato pesto 4 x 1lb pouch
Demi Glace - concentrate 2 x 1.8kg pouch (reconstituted with 1.8 kg water)
White wine 4 x 1.8kg
Red wine 4 x 1.8kg

PANRY/DRY:
Kosher Salt
Black pepper
Flour A/P
Vegetable oil
Extra Virgin Olive Oil
Sugar
Dry spices- to include: Cinnamon, Cumin, Chili flakes, Cayenne, Curry, Thyme, Sesame Seeds
Cracker/Bread Crumbs
French Baguettes
Nacho chips
Pita Bread

I've got the soup recipe already (currried cream of gingered carrot) but I need a protein main / sides. Any ideas that can be prepped / cooked / plated and look sexy would be so appreciated ASAP!!

Thanks guys!!