Mexican Steak With Homemade Refried Beans
This mouthwatering recipe features tender, flavorful steaks coated in a smoky chipotle marinade, accompanied by a hearty mix of black beans and kidney beans seasoned with a blend of spices. Garnished with creamy avocado, charred roasted red peppers, zesty lime wedges, and a dollop of soured cream, this dish is a delectable fusion of textures and flavors that will tantalize your taste buds. Perfect for a satisfying and vibrant meal that's quick and easy to prepare.
— Constant Cookbook
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 beans , drained and rinsed
- 400g can pinto or kidney beans , drained and rinsed
Instructions
- 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.
Cook Time
20M
Prep Time
PT20M
Yield
Serves 2
Nutrition
- Calories: 794 calories
- Fat Content: 44 grams fat
- Saturated Fat Content: 15 grams saturated fat
- Carbohydrate Content: 49 grams carbohydrates
- Sugar Content: 13 grams sugar
- Fiber Content: 16 grams fiber
- Protein Content: 49 grams protein
- Sodium Content: 1.3 milligram of sodium
Comments
No comments found.