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
COOK TIME
20
20
minutes
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
- 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
Preparation
- 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.
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