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 buffalo Ribeye steak
- 100g buffalo mozzarella
- 100g cherry tomatoes
- 1 pack of colorful 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
With New York Style (or also called Wolfgang Style), the steak is briefly grilled on both sides, ideally under a top heat grill ( such as the OFB) . The steak is then cut into slices, poured over with melted butter and cooked in the grill or oven. A really tasty way to prepare it!
- Peel the sweet potato and cut it into thin slices, then deep-fry it in a pot with oil and set aside. Tear the buffalo mozzarella into small pieces and also set aside.
- To make 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.
- Briefly roast the pine nuts and pistachios in a pan (without fat) until they are lightly brown.
- Grill the buffalo ribeye steak in the OFB (over-fired broiler) for a minute on both sides. Then cut the steak into slices, place in the drip tray and pour melted butter over it. The whole thing is then pushed back into the OFB, set the burner to the lowest setting and let it steep for a good 5 minutes (depending on the degree of doneness).
- Now all the ingredients can be arranged on the salad; the vinaigrette is poured over the finished salad at the very end. A really perfect combination for me!
Bon appetite!
Many thanks to Marcel Felix from BBQlicate for the recipe and photography.
