New Mexican Farmhouse Salad With Chimayo Chile Rubbed And Sous Vide Australian Grass Fed Striploin |

Ingredients

• 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 juice
• 2 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