Chef Dave Woolley New Mexican Farmhouse Salad with Chimayo Chile-Rubbed and Sous Vide Australian Grass-Fed Striploin

  • Prep time 15Min
  • Cook time 6Hr, 15Min
  • Technique Sous-vide
  • Meat Beef
  • Cut Striploin
  • Serves 15

A perfectly cooked Australian grass-fed striploin served with the inspiration of the land of New Mexico.


Featuring a beautiful Chimayo chile rub on the sous-vide cooked striploin, petite lettuce crowns with a sherry vinaigrette, toasted piñon, crumbled goat cheese, Persian cucumber, radish, avocado, ruby grapefruit supremes, and small yellow and red grape tomatoes all served family style directly on a farmhouse table.

4-lbs. Australian grass-fed striploin, completely cleaned and denuded
2 Tbsp NM Chimayo ground chile (medium or hot)
½ tsp garlic powder
¼ tsp ground black pepper
4 oz. high-quality butter, broken by hand into 8 pieces
¼ cup Pedro Ximénez sherry vinegar
2 tsp honey
1/3 cup high-quality extra-virgin olive oil
¼ tsp Dijon mustard
¼ cup Piñon nuts, well toasted
1 cup Petite yellow and red grape tomatoes, halved
2 Persian cucumbers, small, thinly sliced
1 ruby red grapefruit, cut in supremes, held in its own juice2 radishes, thinly sliced and julienned
1 avocado, thinly sliced in the shell and scooped out for serving
¼ cup crumbled goat cheese
2 crowns petite or gem lettuce, cleaned and pulled apart
Sea salt, as needed



  1. In a Lexan with warm water, set a sous vide cooker to 132 degrees F / 55.6 degrees C.
  2. In a small bowl, blend the Chimayo chile, garlic powder, black pepper, and salt to taste. Rub that seasoning all over the Australian grass-fed striploin. Place the striploin into a large vac-seal bag with the broken butter pieces along the front and the back of the striploin, spread out as evenly as possible. Seal and vacuum all the contents. Cook sous vide for 6 hours and 15 minutes, achieving an internal temperature of approximately 130 degrees F. Immediately start to cool the striploin in an ice bath.
  3. In a small bowl, whisk the vinegar, honey, mustard, olive oil, and salt to taste and pour into a squirt bottle and reserve for service.
  4. Clean a large wooden cutting board or butcher block tabletop well, for family-style service. Toss the lettuces in the sherry vinaigrette and salt to taste and spread them across the board or table. I like to scatter some of the remaining ingredients but purposefully place some of the others. Kind of organized chaos. You can have a lot of fun with plate up on this for sure. I also like to cut the Australian grass-fed striploin about ¼- to ½-in thick and fold and gently lay them out, alternating which side the fold is, to fully display that beautiful color.

Chef Notes: 

You could reverse sear your Australian grass-fed striploin before serving, but it is not necessary. In fact, the redder color of the Chimayo chile really shines through as well as the flavor, if you don’t sear it. To sous vide this grass-fed striploin really lends itself to maintaining a very tender product and the butter just tilts it to the indulgent with flavor and mouthfeel. I also recommend serving this with garlic toasted farm bread.