An award-winning dish – it wowed judges at this year’s South Beach Wine & Food Festival—from the legendary New York City chef
N.Y. STRIP STEAK WITH TOMATO, ARUGULA & SALSA
3 poblano peppers, seeded and diced
2 red finger, Fresno or serrano chilis, seeded and diced
10 whole shallots
2 tbsp. olive oil
2 tbsp. tomato paste
4 tbsp. red wine vinegar
2 (16-oz. each) N.Y. strip steaks or shell steaks
Salt and pepper
1 pint cherry tomatoes, halved
1 (4-oz.) bag baby arugula
1. Preheat oven to 450º. Roast peppers and chilis until charred, 10 to 15 minutes. Toss shallots with olive oil and roast until tender, 35 to 40 minutes. Let cool and chop into 1-in. pieces. Combine peppers, chilis, tomato paste and vinegar. Add shallots.
2. Turn oven down to 400º. Season steaks with salt and pepper. Roast until medium rare, 8 to 10 minutes per side. Let rest for 5 minutes, then slice thinly and toss with pepper-shallot mixture, tomatoes and arugula.
The country star – who’s launched his own line of rums – shares some fave drink recipes. ‘I wanted something that tasted like a slow day in the islands,’ he says
Pour 1½ oz. coconut rum and 4 to 6 oz. diet cola into an ice-filled highball glass. Stir briefly. Garnish with lemon wedge.
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Pour 1½ oz. white rum, ¾ oz. orgeat (almond) syrup, ½ oz. green chartreuse liqueur and ½ oz. fresh lime juice into a cocktail shaker filled two-thirds full of crushed ice. Shake well; strain over ice into a rocks glass. Garnish with lime peel.
Chesney’s new line of rum Blue Chair Bay is available in stores now