Chimayo Chile Grass-Fed Beef Farmhouse Salad
Chef Dave Woolley
Buffalo Wild Wings
Atlanta
New Mexican flavors infuse this meaty salad. The grass-fed striploin is seasoned with a Chimayo chile rub before it’s cooked sous vide style. The beef can also be grilled if sous vide equipment is not available. The salad is completed with baby lettuce leaves, pine nuts goat cheese, Persian cucumber, radishes, avocado, grapefruit and grape tomatoes, all dressed with a sherry vinaigrette.
Ingredients
2 tbsp. New Mexico Chimayo ground chilies (medium or hot)
½ tsp. garlic powder
¼ tsp. ground black pepper
Sea salt, to taste
4 lb. grass-fed striploin, cleaned an denuded
4 oz. butter, broken into 8 pieces
¼ cup sherry vinegar
2 tsp. honey
1/3 cup extra virgin olive oil
¼ tsp. Dijon mustard
2 small Persian cucumbers, thinly sliced
1 ruby red grapefruit, cut in supremes
1 cup petite yellow and red grape tomatoes, halved
2 radishes, thinly sliced and julienned
1 avocado, thinly sliced
¼ cup crumbled goat cheese
2 crowns petite or gem lettuce, cleaned and pulled apart
Steps
1. In Lexan with warm water, set a sous vide cooker to 132 F. In small bowl, blend ground chilies, garlic powder, black pepper and salt. Rub seasoning all over the striploin; place into a large vac-seal bag along with butter pieces, distributing evenly. Seal and vacuum contents. 2. Cook sous vide for 6¼ hours or until internal temperature reaches 130 F. Remove bag from water bath and immediately start to cool in ice bath.
3. In small bowl, whisk vinegar, honey, mustard, olive oil and salt to taste; pour into squirt bottle and set aside.
4. Toss lettuce in sherry vinaigrette and salt to taste and spread across board or place on individual plates. Scatter or place remaining ingredients on top. Cut the striploin about ¼- to ½-inch thick; fold and gently lay out slices.
Photo courtesy of True Aussie Beef & Lamb