updated 05/30/2013 AT 6:00 AM ET
•originally published 05/31/2013 AT 1:05 PM ET
New York City chef Jonathan Waxman’s award-winning steak dish wowed judges at the South Beach Wine & Food Festival. This week you can try it at home!
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.