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 third episode, Chef Amar hit San Antonio to hang with Mexican-American barber Rob the Original, whose intricate hair designs and realistic portraits have made him a true star in the world of barbering. Watch them hit the barber shop, pick up some fresh tortillas, and then grill up some Tex-Mex-inspired skirt steak fajita tacos with grilled pineapple guacamole and Jack Daniel’s Tennessee Mules.
TEX MEX SKIRT STEAK
1/2 tsp. chili powder
1-1/2 tsp. cumin seeds, toasted and ground
1-1/2 tsp. minced garlic
3/4 tsp. kosher salt
1-1/2 tsp. chopped fresh oregano (optional)
1/8 tsp. cayenne
1 Tbs. vegetable oil; more for the pan
1 lb. skirt steak, trimmed and cut into four portions
Kosher salt and freshly ground black pepper to taste
2 limes; one halved, one cut into wedges for garnish
Combine the chili powder, cumin, garlic, salt, oregano, cayenne, and oil. Cover the steaks with plastic wrap and gently pound them 1/4 inch thick with the flat side of a meat mallet. Sprinkle salt and pepper on each side of the steaks and rub the spice mixture into one side.
Lightly coat a large skillet with about 2 tsp. oil and set the pan over high heat. When the oil is just barely smoking, add the steaks, uncoated side down; lower the heat slightly and sear the meat for 3 minutes. (Cook the meat in batches if necessary.) Turn the steaks and sear them on the coated side for 2 to 3 minutes for medium rare. (Check by feeling it, if you’re experienced, or cut into the meat to look at the color—it should be very rosy pink.) Transfer the steaks to a cutting board, squeeze the juice from the halved lime over it, tent with foil, and let rest for 3 minutes. Cut the steaks into 1/4-inch-thick slices, garnish with the lime wedges if you like, and serve.
GRILLED PINEAPPLE GUACAMOLE
1/2 pineapple, cored and cut into spears
Olive oil, for brushing pineapple
3 large ripe avocados, peeled and pitted
1/3 cup finely diced red onion
1/3 cup chopped cilantro
1 small jalapeño pepper, seeds removed and finely diced
Juice of 1 lime
Salt and black pepper, to taste
Preheat grill to medium high heat. Brush pineapple spears with olive oil. Place spears on hot grill and grill until pineapple is browned and juicy, turning occasionally so all sides are grilled. Remove grill and set aside to cool to room temperature. When the pineapple is cool, chop into small pieces.
In a large bowl, combine the avocado flesh, red onion, cilantro, jalapeño, and lime juice. Mash together with a fork until desired consistency is reached. Gently stir in the grilled pineapple. Season with salt and black pepper, to taste. Serve immediately with tortilla chips.
JACK DANIEL’S TENNESSEE MULE
1 part Jack Daniel’s® Tennessee Whiskey
1 Squeeze of fresh lime juice
3 parts ginger beer
Stir & serve over ice, garnish with a mint sprig.
Please drink responsibly.
Brought to you by Jack Daniel’s Tennessee Whiskey 40% abv Jack Daniel Distillery Lynchburg, TN.
Director: Rodrigo Olivar
Creative Director: Morris Dávila
DP: Lucas Gath
Producer: Daniel Salcedo
Editor: Simon Toro