- 2 small sirloin or rump steaks, or 1 big
- 2 tsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 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
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 1 lime, cut into wedges
The same shape, but smaller than…
- few coriander sprigs, leaves picked
- few dollops soured cream
For the beans
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tbsp sunflower or vegetable oil
- 2 tsp ground cumin
- ½ tsp hot paprika, plus a pinch extra (optional)
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 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
Native to the Americas, kidney beans are so called because of their shape and come in very…
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.