BEEF RIB EYE WITH SPICY QUINOA AND BEAN SALAD - PROVENIR

Ingredients

• 4 650g Grass-fed beef rib eye steak
• 1 tablespoon Olive oil plus extra to serve
• 2 tablespoons Adobo in chipotle sauce
• 1 Banana chopped
• ¼ teaspoon Garam masala
• 1 teaspoon Cocoa
• 1 tablespoon Lime juice
• ⅔ cup Quinoa
• 1 400g can Kidney beans
• 250 g Grape tomatoes halved
• 50 g Rocket leaves
• Parsley leaves to serve