Mexican steak with beans

• 2 small sirloin↗

  or rump steaks, or 1 big

• sunflower oil↗2 tsp tsp
• chipotle paste↗1 tsp tsp

  (we used Discovery)

• about 2 whole roasted red pepper

  from a jar, quartered

• small ripe avocado↗1

  stoned and chunkily diced

• lime↗1

  cut into wedges

• few coriander

  sprigs, leaves picked

• few dollops soured cream
• onion↗1

  chopped

• sunflower or vegetable oil↗1 tbsp tbsp
• ground cumin↗2 tsp tsp
• hot paprika↗½ tsp tsp

  plus a pinch extra (optional)

• tomato purée↗1 tbsp tbsp
• each chipotle paste, brown sugar and wine vinegar2 tsp tsp

  (red or white)

• can black bean↗400g g

  drained and rinsed

• can pinto or kidney bean↗400g

  drained and rinsed

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.