Today we shine a spotlight on a gorgeous dish from our mate Chef Dave Woolley, who owns one of the best titles in the biz as Director of Deliciousness at Buffalo Wild Wings. We think even the most committed carnivore would have a go at this salad inspired by the flavors and in particular the prized Chimayo chiles of New Mexico, the “Land of Enchantment.” It starts with Australian grass-fed striploin, rubbed with those earthy-citrusy Chimayo chiles and perfectly cooked sous vide with a bit of butter. From there you can sear or not sear that steak as you like, and build your salad with petite lettuce crowns, a sherry vinaigrette, toasted piñon, crumbled goat cheese, Persian cucumber, radish, avocado, ruby grapefruit supremes, and small yellow and red grape tomatoes. Yes please!
“With a flavorful, clean product like Australian beef, I wanted to let the natural flavor shine. Chimayo chiles from my native New Mexico have a complex flavor that complements it perfectly. Since the beef is naturally so lean, a touch of butter and the sous vide technique make for a supremely tender, almost indulgent finished project.”