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.