Mole de cacahuate bowl

Mole de cacahuate bowl


Portion Size: 4 ounces of beef plus garnish

Alternate cuts: Grassfed striploin

1 pound Australian ribeye trim

Kosher salt to taste

Black pepper to taste


4 cups Cooked quinoa and faro porridge

1 cup Peanut mole

½ cup Lime crema

1 each Sliced, roasted butternut squash

Beet greens as desired

Tortilla strips as desired

Sesame seeds as desired


  • For the steak: Preheat grill over MEDIUM-HIGH heat. Season steak with salt and pepper, then cook until the internal temperature reaches 120 degrees F about 5 minutes. Let rest for 7-10 minutes before slicing.
  • To serve: Place 1 cup of the porridge in a bowl, stopped with the sliced steak, ¼ cup of peanut mole, 2 tablespoons of lime crema, butternut squash and garnish with beet greens, tortilla strips and sesame seeds.
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