Chef Keith Seeber Mole de cacahuate bowl
- Prep time 10Min
- Cook time 15Min
- Technique Grill
- Meat Beef
- Cut Rib Eye
- Serves 4
A vibrant dish featuring juicy grassfed rib-eye steak with quinoa and spelt porridge, roasted butternut squash, peanut mole sauce, and lime crème fraîche, garnished with beet greens, tortilla strips, and sesame seeds.
Ingredients
Portion Size: 113g of beef plus garnish
Steak:
- 453g rib-eye steak (trimmed)
- Kosher salt to taste
- Black pepper to taste
Garnish:
- 4 cups cooked quinoa and spelt porridge
- 1 cup peanut mole
- ½ cup lime crème fraîche
- 1 roasted butternut squash, sliced
- Beet greens, as desired
- Tortilla strips, as desired
- Sesame seeds, as desired
Method
For the steak: Preheat the grill to medium-high heat. Season the steak with salt and pepper, then cook until the internal temperature reaches 49°C (120°F), about 5 minutes. Let rest for 7-10 minutes before slicing.
To serve: Place 1 cup of the porridge in a bowl, top with sliced steak, ¼ cup of peanut mole, 2 tablespoons of lime crème fraîche, roasted butternut squash, and garnish with beet greens, tortilla strips, and sesame seeds.
