Frontier Buffalo Cowboy Steak on Watercress


(Serves 1)
1 x 800g Osgrow Buffalo Steak
142g Kosher Salt
142g Brown sugar
57g Chipotle powder
28g Black pepper
–Smoked tomato vinaigrette–
5 x Tomatoes seeded, smoked or baked
2 Cloves of roasted garlic
1/2 tsp Minced tarragon
1/3 cup Balsamic vinegar
Salt and pepper
152g Watercress, trimmed and washed
152g Totsoi, washed
3 x big Ripe red tomatoes, sliced 1/2 inch thick
3 x Candy cane beets, peeled, baked, julienne and cooled
152g Haricots verts, picked, blanched and cooled


In a bowl combine kosher salt, brown sugar, chipotle powder and black pepper, rub ingredients. In a blender, blend all vinaigrette ingredients. Sprinkle 28g of rub on the two sides of steak. Rub the mix into the meat. Let meat sit for 30 minutes. Grill or saute on high heat for 7 minutes, and turn on other side for another 7 minutes. Turn on first side and cook 4 minutes and repeat on other side. Allow to rest for ten minutes.  Place watercress and totsoi on plate, add tomatoes, alternating colors. Slice buffalo and place on plate. Garnish with beets and beans. Drizzle with dressing around salad.