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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.salamancafresh.com.au.
Cooking tools:
- Grill
- Food processor
- Blender
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Stove
- Fork
- Spoon
- Plate
- Measuring cup
- Measuring spoon
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
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