Mexican recipe for 2 people, takes only 20 mins; recipe has sirloin, sunflower oil, chipotle paste, red pepper, avocado, lime, coriander, soured cream, onion, vegetable oil, ground cumin, paprika, tomato puree, vinegar, black bean and kidney bean.
Mexican steak with homemade refried beans
Course: Mexican
Servings
2
servings
Prep time
20 mins
Ingredients
- Kidney Bean: 400g can pinto or kidney bean, drained and rinsed
- Coriander: few coriander sprigs, leaves picked
- Vegetable Oil: 1 tbsp sunflower or vegetable oil
- Red Pepper: about 2 whole roasted red pepper from a jar, quartered
- Onion: 1 onion, chopped
- Soured Cream: few dollops soured cream
- Lime: 1 lime, cut into wedges
- Paprika: 1/2 tsp hot paprika, plus a pinch extra (optional)
- Black Bean: 400g can black bean, drained and rinsed
- Ground Cumin: 2 tsp ground cumin
- Tomato Puree: 1 tbsp tomato puree
- Avocado: 1 small ripe avocado, stoned and chunkily diced
- Sunflower Oil: 2 tsp sunflower oil
- Chipotle Paste: 1 tsp chipotle paste (we used Discovery)
- Vinegar: 2 tsp each chipotle paste, brown sugar and wine vinegar (red or white)
- Sirloin: 2 small sirloin or rump steaks, or 1 big
Directions
- Put the steaks on a plate and rub them all over with the oil, chipotle paste and 1/2 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 puree, 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.
