After years of serving up perfectly grilled steaks, Chef Amar Santana knows his way around a grill.

So with summer – and BBQ season – well underway, we partnered with Jack Daniel’s to take Chef Santana on the road for our series Grill Collab. The Chef, who has roots in the Dominican Republic, will hang out with Latino creatives in different cities across the US and team up to make some mouthwatering meals inspired by their heritage.

In this second episode, Chef Amar hit NYC to hang with Dominican singer and dancer Lisenny, whose bilingual single “Bad to Buena” was released in April of 2018. Watch them hit the dance studio, and then grill up some Jack Daniel’s-glazed NY strip steak and potatoes, and a Jack Daniel’s Apple Sangria.

JACK DANIEL’S Glazed NY Steak and Grilled Potatoes

1/2 cup of Jack Daniel’s Tennessee Whiskey
1 tablespoon brown sugar
Kosher salt and freshly ground black pepper
1/4 cup olive oil
4 cloves garlic, smashed
Four 8-ounce NY steaks
1 1/2 pounds Yukon gold potatoes
2 tablespoons chopped fresh chives
1 teaspoon white wine vinegar

Preheat a grill on medium-high heat. Whisk together the whiskey, brown sugar, 1 1/2 teaspoons salt and 1 teaspoon pepper until the sugar and salt are dissolved. Stir in 2 tablespoons of the oil and the garlic. Add the steaks, turn a few times to coat with the marinade and let stand at room temperature for 20 minutes.

Meanwhile, quarter each potato lengthwise to form wedges and put in a medium pot. Cover with cold water to cover by 1-inch and add salt until the water tastes like sea water. Bring to a boil over medium-high heat, reduce the heat to medium and simmer until tender (but not falling apart), about 15 minutes. Drain well. Toss with 1 tablespoon olive oil.

Remove the steaks from the marinade and pat dry with paper towels. Pour the marinade into a small pot and bring to a boil. Boil for 2 to 3 minutes until slightly reduced, making sure the sugar does not burn, to make a glaze and sauce for the steak.

Grill the steaks until an internal temperature on an instant-read thermometer reads about 130 degrees F, 3 to 4 minutes per side, brushing with the boiled marinade several times in the last few minutes of grilling time. (If you are cooking the filet mignon steaks, you will need to increase this time to 8 to 10 minutes per side to account for the thicker cut). Transfer to a large plate to rest for 5 to 10 minutes. While the steaks grill, add the potatoes to the grill and grill until well-marked and crispy, turning to grill all sides, about 5 minutes total. Transfer the potato wedges to a bowl.

Toss the grilled potatoes with the remaining 1 tablespoon oil, chives, vinegar and salt and pepper to taste. Remove the garlic cloves from the remaining glaze and serve drizzled over the steaks with the potatoes on the side.

JACK DANIEL’S Apple Sangria

4 parts chardonnay (low-oak)
2/3 parts Jack Daniel’s Tennessee Whiskey
1/3 parts apple brandy
1.5 parts pure apple cider
1/3 parts honey
sliced ginger
cinnamon sticks
apple slices
juice of one lime
juice of one lemon

In pitcher, combine all ingredients besides apple wedge and citrus, then refrigerate. Before serving, add apple slices and citrus and mix well.

Please drink responsibly.
Brought to you by Jack Daniel’s Tennessee Whiskey 40% abv Jack Daniel Distillery Lynchburg, TN.