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Mole de cacahuate bowl

recipe by:

Chef Keith Seeber

As concepted by Chef Keith Seeber at True Aussie beef & lamb’s Chef Immersion in Providence, recipe has not been tested in our kitchens.




Grassfed beef, a supergrains porridge, peanut mole sauce, and savory greens and squash load up a ton of healthy-delicious cues in a convenient and customizable package.

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.