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Steak with Charred Veg and Chipotle Yogurt

Prep Time 15 mins
Cook Time 15 mins
Course Main, Main Course
Cuisine Mexican, Tex-Mex
Servings 2 people


  • 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


  • 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.


  • 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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Keyword 30 minute meal, rib eye steak, sirloin steak