Cooking time 20 mins

Ingredients for four

What you need

4 x 350g beef rib eye cutlets

1 tablespoon olive oil, plus extra to serve

Mole sauce

2 tablespoons adobo in chipotle sauce

1 ripe banana, chopped

1 teaspoon cocoa

1/4 teaspoon garam masala

1 tablespoon lime juice, plus extra to serve

Quinoa salad

1 cup quinoa

1 x 400g can kidney beans

250g grape tomatoes, halved

50g rocket leaves

Parsley leaves, to serve

What to do

Place beef rib eye cutlets on a plate and brush with oil. Season with pepper. Barebecue the beef rib eye cutlet for 3-4 minutes each side until medium rare, or until cooked to your liking.

Place quinoa in 1 1/3 cups water and bring to the boil, simmer and cover until grains have opened up,about 15 minutes. Rest for 10 minutes, fluff grains with a fork.

Place adobo in chipotle sauce, banana, cocoa, garam masala and lime juice in a blender and process until smooth.

Season to taste.

Combine the quinoa with the beans, tomatoes and rocket. Drizzle with a little lime juice and olive oil.

Serve beef with the quinoa salad and extra mole sauce spooned over.