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
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.