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
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.