Beef Rib Eye with Spicy Quinoa and Bean Salad

Beef Rib Eye with Spicy Quinoa and Bean Salad

Spicy Steak Sensation: Beef Rib Eye with Spicy Quinoa and Bean Salad

Spice up your weeknights by taking inspiration from Mexico

Serves: 4
Preparation: 10 minutes
Cooking: 10 minutes

Ingredients
4 x 350g beef rib eye cuts
1 tbsp olive oil + extra to serve
Mole sauce
2 tbsp adobo in chipotle sauce
1 ripe banana, chopped
1 tsp cocoa
1/4 tsp garam masala
1 tbsp lime juice + extra to serve
Quinoa salad
2/3 cup quinoa
1 x 400g can kidney beans
250g grape tomatoes, halved
50g rocket leaves
Parsley leaves, to serve

Method
Place beef rib eye cutlets on a plate before brushing with oil and seasoning with pepper. Barbecue 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 of water and bring to the boil, simmer and cover for 15 minutes or until grains have opened up. Rest for 10 minutes and fluff the 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 the rocket. Drizzle with a little lime juice and olive oil. Serve the beef with the quinoa salad and extra mole sauce spooned over.

Tips:
Striploin and T-bone are great alternatives to ribeye if you prefer
To save time, you can purchase pre-made mole sauce from specialty grocers.
If you prefer, the quinoa salad also works well as a rice salad.

Wake Your Inner Steak Master

Fool-Proof Hacks To Cook The Ultimate Steak This Summer

Is anything more Australian than cooking a steak on a barbecue during summer? Whether it's firing up the BBQ in the evening with family, having friends around on the weekend for a cheeky steak sandwich, or enjoying the best a beach barbie has to offer, nothing tastes better in summer than the perfect barbecue steak.

To help everyone cook the perfect steak this season, Doug Piper, head butcher at Australian Beef, has shared his wisdom from 42 years in the industry with his top tips for buying and cooking steaks. Whether you struggle to choose the best cuts, need tips on the tastiest ways to season, or have never been able to get the cooking time just right, this handy guide will help you conquer the BBQ and cook your steak to perfection every single time.

Once you have mastered your craft, Australian Beef has also shared five of the hottest BBQ steak recipes for you to create at home. From an Aussie favourite, the rump steak, to a delicious rib-eye with spicy quinoa or an exotic lemon beef fattoush salad, these recipes will make your BBQ the hot spot this summer.

For additional recipe inspiration, visit www.australianbeef.com.au.

Doug Piper's Top Tips for Barbecuing Steak this Summer

Buying Tips:
1. Make sure to choose the right steak for your barbecue. Look for a firm fresh cut steak that is pinky to reddish in colour.
2. It's always best to make sure there is a small amount of fat on the outside of the steaks as it adds flavour.
3. A steak with marbling will be nice and juicy and also be packed full of flavour.
4. If you are unsure about the steak you are buying, ask your butcher for advice!

Cooking Tips:
1. Always bring your beef to room temperature by removing from the fridge 15 minutes before cooking.
2. For the best taste, season and oil your steaks prior to cooking.
3. Make sure to pre-heat your barbecue. Get the hot plate nice and hot before placing your steaks onto the grill or hot plate. By using a very high heat you will trap in the juices and create beautiful caramelisation that will give you big beefy flavour.
4. For the juiciest steak, take your steaks off the heat, cover loosely with foil and rest for 5 minutes before serving.
5. If you are cooking thick sausages as well as steaks, place the sausages onto a warm hot plate around 5 minutes before cooking your steaks and turn them frequently. Don't place them straight onto a sizzling hot barbecue as the skins will burst.
6. If you are cooking thin sausages along with your steaks, put them on halfway through cooking your steaks as they will cook quickly.
7. Never prick your sausages! Never!




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