Buffalo ribeye on colorful salad with sweet potato chips

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

INGREDIENTS

For 2 PERSONS:

• 300g buffalo Ribeye steak
• 100g Mozzarella Buff
• 100g cherry tomatoes
• 1 pack Bunter Salat
• 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 the 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, basted with melted butter, and cooked in the grill or oven. A truly delicious way to prepare it!

1. Peel the sweet potato and slice it thinly, then deep-fry it in a pan with oil and set aside. Tear the buffalo mozzarella into small pieces and set aside.
2. For the vinaigrette, whisk together the white wine vinegar, olive oil, sugar, raspberry jam and the juice of half a lime and then season with salt and pepper.
3. Briefly toast the pine nuts and pistachios in a pan (without fat) until they are slightly brown.
4. Sear the buffalo ribeye steak in the over-fired broiler (OFB) for one minute on both sides. Then, slice the steak, place it in the drip tray, and drizzle with melted butter. Return the steak to the OFB, set the burner to the lowest setting, and let it simmer for a good five minutes (depending on the doneness).
5. Now all the ingredients can be arranged on the salad, and the vinaigrette is poured over the finished salad at the very end. For me, it's a truly perfect combination!

Enjoy your food!

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