Mole de cacahuate bowl

Ingredients

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

Garnish:

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.