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Beef rib eye with spicy quinoa and bean salad

Juicy BBQ rib-eye with a rich mole-style sauce, served alongside a fresh quinoa salad with beans, tomatoes and greens. A great balance of bold flavour and light, fresh sides.

At a glance

20 minutes
4

Ingredients

  • 4 x 350g beef rib-eye cutlets
  • 1 tbsp olive oil, plus extra to serve
  • freshly ground black pepper

Mole Sauce

  • 2 tbsp adobo in chipotle sauce
  • 1 ripe banana, chopped
  • 1 tsp cocoa powder
  • ¼ tsp garam masala
  • 1 tbsp lime juice, plus extra to serve

Quinoa Salad

  • ⅔ cup quinoa
  • 1 × 400g can kidney beans, drained and rinsed
  • 250g grape tomatoes, halved
  • 50g rocket leaves
  • parsley leaves, to serve

Method

  1. Place the beef rib-eye cutlets on a plate and brush with olive oil. Season with pepper. BBQ the rib-eye cutlets for 3–4 minutes on each side until medium rare, or until cooked to your liking.
  2. Place the quinoa in a fine sieve and rinse under cold water, then tip it into a medium saucepan. Add 1⅓ cups of water and bring to the boil. Reduce the heat, cover and simmer until the grains have opened up, about 15 minutes.Rest for 10 minutes, then fluff the grains with a fork.
  3. Place the adobo in chipotle sauce, banana, cocoa, garam masala and lime juice in a small food processor or blender and process until smooth. Season to taste.
  4. Combine the quinoa with the beans, tomatoes and rocket. Drizzle with a little lime juice and olive oil.
  5. Serve the beef with the quinoa salad and spoon extra mole sauce over the top.

Original Recipe – Australian Beef