Tablelands Farm to Fork
RECIPE COLLECTION
FROM OUR KITCHEN

Beef rib eye with spicy quinoa and bean salad

Beef rib eye with spicy quinoa and bean salad
Prep time10 min
Cook time10 min
Total time20 min
Servings4
01

Ingredients

  • 4 350g beef rib eye cutlets
  • 1 tablespoon olive oil, plus extra to serve

Mole sauce

  • 2 tablespoons adobo in chipotle sauce
  • 1 ripe banana, chopped
  • 1 teaspoon cocoa
  • 1.4 teaspoon garam masala
  • 1 tablespoon lime juice, plus extra to serve

Quinoa salad

  • 2.3 cup quinoa
  • 1 x 400g can kidney beans
  • 250 g grape tomatoes, halved
  • 50 g rocket leaves
02

Step-by-step method

  1. 01
    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.
  2. 02
    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.
  3. 03
    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.
  4. 04
    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.