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.
Notes
- This steak with charred veg and chipotle yogurt recipe is easily adapted if you’re cooking for less or more people.