Mexican Steak & Refried Beans

Date

Cook up a little Mexican spice on your chimenea this Summer with this delicious recipe!

Serves two and you’ll need…

  • 2 small sirloin steaks
  • 2 tsp sunflower oil
  • 1 tsp chipotle paste
  • 2 whole roasted red peppers (from a jar), quartered
  • 1 small ripe avocado, stoned and diced into chunks
  • a handful of coriander leaves
  • sour cream¾
  • salt and freshly ground black pepper

And for the beans…

  • 1 onion, chopped
  • 1 tbsp sunflower or vegetable oil
  • 2 tsp ground cumin
  • ½ tsp hot paprika, plus a pinch extra
  • 1 tbsp tomato purée
  • lime juice
  • 2 tsp each chipotle paste, brown sugar and wine vinegar (red or white)
  • 400g can black beans, drained and rinsed
  • 400g pinto or kidney beans, drained and rinsed
  • salt and freshly ground black pepper

Put your steaks on a plate a rub all over with the oil, chipotle past and half a tsp of freshly ground black pepper – leave to rest at room temperature while you start the beans.

Soften the onion in a frying pan on your chimenea grill and then stir in the spices. Cook for 2 minutes and then add the tomato purée, chipotle, sugar and vinegar. Tip in all of the beans with 1 tsp salt, some pepper and half a can of water. Bubble gently until the water is almost evaporated.

Season the steaks with salt and then place them in your chimenea over with the peppers alongside for about 2 minutes on each side – until the steaks are cooked to your liking and the peppers are charred.

Place your steaks onto clean plates and leave to rest for a few minutes while you mash two thirds of the beans. Stir the remaining whole beans into your bean mix and adjust the seasoning as necessary.

Slice the steaks into pieces. Spread a good pile of beans onto two plates and top with sliced steak and peppers. Add your avocado, a big squeeze of lime juice, some coriander leaves, a dollop of sour cream and a pinch of paprika.

And then tuck in!

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