“I love this dish,” says Stuart Brioza. “It’s a pretty traditional roast beef, almost like an Italian tagliata [sliced steak], but then you shake it up by serving it with crispy garlic chips and a fresh-chile hot sauce.” The beef is salt-cured, so it’s extra juicy; served on a bed of arugula, with the bright red hot sauce, it’s a very Christmassy dish. Slideshow: Centerpiece Roasts
One 4-pound dry-aged sirloin roast
1/2 pound red fresno or red jalapeño chiles—stemmed, seeded and coarsely chopped
It's always precious to have ingredients no one has access to, with no suggestions for substitutes.