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Beef rib eye with spicy quinoa and bean salad
Juicy rib eye cutlets grilled to perfection, served with a vibrant quinoa and bean salad, and topped with a smoky mole sauce. A bold and wholesome dish with a kick! Courtesy of Australian Beef.
Ingredients
- 4 x 350g beef rib eye cutlets
- 1 tablespoon olive oil, plus extra to serve
- 2 tablespoons adobo in chipotle sauce
- 1 ripe banana, chopped
- 1 teaspoon cocoa
- ¼ teaspoon garam masala
- 1 tablespoon lime juice, plus extra to serve
- ⅔ cup quinoa
- 1 x 400g can kidney beans
- 250g grape tomatoes, halved
- 50g rocket leaves
- parsley leaves, to serve
Method
- Place beef rib eye cutlets on a plate and brush with oil. Season with pepper. BBQ beef rib eye cutlet for 3-4 minutes each side until medium rare, or until cooked to your liking.
- Place quinoa in a fine sieve and rinse under cold water, then tip into a medium saucepan, add 1 1/3 cups water and bring to the boil, simmer and cover until grains have opened up, 15 minutes. Rest for 10 minutes, fluff grains with a fork.
- Place 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.
- Combine the quinoa with the beans, tomatoes and rocket. Drizzle with a little lime juice and olive oil. Serve beef with the quinoa salad and extra mole sauce spooned over.