Mexican steak with homemade refried beans

2 servings 30-60 minutes 800 kcal or less barbecue bbq or oven chilli chilli con carne chippotle couples fibre folate for two friday supper for two iron mains oven quick simply good food steak salad tex-mex

N/A

Source

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

Method

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.

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.

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.

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.