This steak with charred veg and chipotle yogurt recipe appeared in last month's Delicious magazine...it looked super tasty and I decided straight away that it was definitely a recipe to make. I had the majority of the ingredients anyway, and just needed to buy the steaks and yogurt.
This is a really quick dish to prepare and make and you'll have a super delicious meal for 2 made in 30 minutes. Think full of flavour, juicy steak on top of charred veg and topped off with drizzles of yogurt mixed with chipotle paste, lime and some salt.
The end result is totally delicious and definitely one to be made again and again...i'm thinking sunny days outside with a glass of wine or 2!!
Tip
- This steak with charred veg and chipotle yogurt recipe is easily adapted if you’re cooking for less or more people.
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How to make this Steak with Charred Veg and Chipotle Yogurt
Ingredients
- 1 red pepper, deseeded and thickly sliced
- 1 red onion, peeled and cut into 6 wedges
- 3 tbsp olive oil
- 1 tsp sweet smoked paprika
- 1 tsp ground coriander
- salt
- 200g tin sweetcorn, drained (or frozen sweetcorn, defrosted in hot water and drained)
- 400g tin black beans, drained and rinsed
- 2 x 200g rib-eye or sirloin steaks
- 100g natural yogurt
- 1 tbsp chipotle paste
- grated zest and juice of 1 lime, plus lime wedges to serve
- half a bunch finely chopped coriander
Instructions
- Heat a griddle or frying pan over a high heat. Toss the pepper, onion, 2 tbsp of the olive oil and the spices together in a bowl with a good pinch of salt. Griddle or fry the veg for 8 to 10 minutes or until charred and cooked through. Return to the bowl and mix in the sweetcorn and black beans.
- Rub the steaks with the remaining oil and season with salt. Cook on each side for 2 to 3 minutes for medium-rare or until cooked to your liking. Set aside.
- In a small bowl, mix together the yogurt, chipotle paste, lime zest and juice, and a pinch of salt. Stir the coriander into the veg, then divide it between 2 plates. Slice the steaks into strips and divide between the plates. Drizzle with the chipotle yogurt and serve with the lime wedges.
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Steak with Charred Veg and Chipotle Yogurt
Equipment
Ingredients
- 1 red pepper deseeded and thickly sliced
- 1 red onion peeled and cut into 6 wedges
- 3 tbsp olive oil
- 1 tsp sweet smoked paprika
- 1 tsp ground coriander
- salt
- 200 g (7.1 oz) tin sweetcorn drained (or frozen sweetcorn, defrosted in hot water and drained)
- 400 g (14 oz) tin black beans drained and rinsed
- 2 x 200g rib-eye or sirloin steaks
- 100 g (3.5 oz) natural yogurt
- 1 tbsp chipotle paste
- grated zest and juice of 1 lime plus lime wedges to serve
- half a bunch finely chopped coriander
Instructions
- Heat a griddle or frying pan over a high heat. Toss the pepper, onion, 2 tbsp of the olive oil and the spices together in a bowl with a good pinch of salt. Griddle or fry the veg for 8 to 10 minutes or until charred and cooked through. Return to the bowl and mix in the sweetcorn and black beans.
- Rub the steaks with the remaining oil and season with salt. Cook on each side for 2 to 3 minutes for medium-rare or until cooked to your liking. Set aside.
- In a small bowl, mix together the yogurt, chipotle paste, lime zest and juice, and a pinch of salt. Stir the coriander into the veg, then divide it between 2 plates. Slice the steaks into strips and divide between the plates. Drizzle with the chipotle yogurt and serve with the lime wedges.
Notes
- This steak with charred veg and chipotle yogurt recipe is easily adapted if you’re cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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