Buffalo ribeye on colorful salad with sweet potato chips

Juicy buffalo ribeye steak in New York style from the OFB, on a colorful salad with buffalo mozzarella, sweet potato chips and raspberry-lime vinaigrette. A heavenly composition by Marcel Felix (BBQlicate).

INGREDIENTS

for 2 people:

• 300g Büffel Ribeye Steak
• 100g Buffalo Mozzarella
• 100g cherry tomatoes
• 1 pack of mixed salad
• 1 sweet potato
• 1 tbsp white wine vinegar
• 3 tbsp olive oil
• 1 tbsp raspberry jam
• 1 tsp sugar
• Juice of half a lime
• Salt pepper
• Pine nuts, pistachios

PREPARATION

In New York Style (also called Wolfgang Style), the steak is briefly grilled on both sides, ideally under a top heat grill ( like the OFB). The steak is then cut into slices, covered with melted butter and cooked on the grill or in the oven. A really delicious way of preparing it!

1. Peel the sweet potato and cut into thin slices, then fry in a pan with oil and set aside. Tear the buffalo mozzarella into small pieces and set aside.
2. For the vinaigrette, mix the white wine vinegar, olive oil, sugar, raspberry jam and the juice of half a lime with a whisk and then season with salt and pepper.
3. Briefly roast the pine nuts and pistachios in a pan (without fat) until they are light brown.
4. Grill the buffalo ribeye steak in the OFB (over-fired broiler) on both sides for one minute. Then cut the steak into slices, place it in the drip tray and pour melted butter over it. The whole thing is then pushed back into the oven, the burner is set to the lowest setting and left to simmer for a good 5 minutes (depending on the degree of doneness).
5. Now all the ingredients can be arranged on the salad and the vinaigrette is added over the finished salad at the very end. For me a really perfect combination!

Enjoy your food!

Many thanks to Marcel Felix from BBQlicate for the recipe and photography.