Beef Rib Eye With Spicy Quinoa And Bean Salad
Ingredients
- 4 x 350 gram Beef rib eye cutlets
- 1 tablespoon Olive oil plus extra to serve
- 2 tablespoon 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 400 gram Kidney beans can
- 250 gram Grape tomatoes halved
- 50 gram 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.
Free Range Beef
33 cuts, all of them cut to order in the shop. Pick what the recipe asks for.
