All the flavours of a good beef chilli con carne in a fraction of the time, cook it in a frying pan or on the bbq
Prep:20 mins
Serves 2
2 small sirloin or rump steaks, or 1 big2 tsp sunflower oil1 tsp chipotle paste (we used Discovery)about 2 whole roasted red pepper from a jar, quartered1 small ripe avocado, stoned and chunkily diced1 lime, cut into wedgesfew coriander sprigs, leaves pickedfew dollops soured cream
STEP 1Put 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.STEP 2For 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.STEP 3Heat 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.STEP 4Slice 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.
