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Mexican steak with beans

Mexican steak with homemade refried beans

Mexican steak with beans

Name: Mexican steak with beans
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 small sirloin or rump steaks, or 1 big; 2 tsp sunflower oil; 1 tsp chipotle paste (we used Discovery); about 2 whole roasted red pepper from a jar, quartered; 1 small ripe avocado stoned and chunkily diced; 1 lime cut into wedges; few coriander sprigs, leaves picked; few dollops soured cream; 1 onion chopped; 1 tbsp sunflower or vegetable oil; 2 tsp ground cumin; ½ tsp hot paprika plus a pinch extra (optional); 1 tbsp tomato purée; 2 tsp each chipotle paste, brown sugar and wine vinegar (red or white); 400g can black bean drained and rinsed; 400g can pinto or kidney bean drained and rinsed

Sarah Cook

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Serves 2

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 5 out of 5.24 ratingsRate

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All the flavours of a good beef chilli con carne in a fraction of the time, cook it in a frying pan or on the bbq

Freezable (Freeze beans only)

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Ingredients

Nutrition

Units:

MetricUS

2 small sirloin

or rump steaks, or 1 big
2 tsp sunflower oil
1 tsp chipotle paste

(we used Discovery)
about 2 whole roasted red pepper

from a jar, quartered
1 small ripe avocado

stoned and chunkily diced
1 lime

cut into wedges
few coriander

sprigs, leaves picked
few dollops soured cream

For the beans

1 onion

chopped
1 tbsp sunflower or vegetable oil
2 tsp ground cumin
½ tsp hot paprika

plus a pinch extra (optional)
1 tbsp tomato purée
2 tsp each chipotle paste, brown sugar and wine vinegar

(red or white)
400g can black bean

drained and rinsed
400g can pinto or kidney bean

drained and rinsed

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Nutrition: per serving

kcal794
fat44g
saturates15g
carbs49g
sugars13g
fibre16g
protein49g
salt1.3g

low

Method

step 1

Put the steaks on a plate and rub them all over with the oil, chipotle paste and ½ tsp freshly ground black pepper. Leave at room temperature while you start the beans.
step 2

For the beans, soften the onion in the oil in a frying pan. Once softened, stir in the spices for 2 mins, followed by the tomato purée, chipotle, sugar and vinegar. Tip in all the beans with 1 tsp salt, some pepper and half a can of water. Bubble gently until the water is almost evaporated.
step 3

Heat a griddle or non-stick frying pan (or a barbecue). Season the steaks with salt. Fry, with the peppers alongside, for about 2 mins on each side, until the steaks are cooked to your liking and the peppers are charred. Lift the steaks onto a clean plate to rest for a few mins while you mash two-thirds of the beans. Stir in the whole beans and check the seasoning.
step 4

Slice the steaks. Spread a good pile of beans onto 2 plates, and top with sliced steak and peppers. Add the avocado, a big squeeze of lime juice, some coriander leaves, a good dollop of soured cream and a pinch more paprika, if you like.

Recipe from Good Food magazine, July 2012

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A star rating of 5 out of 5.24 ratings

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