Steak with Charred Veg and Chipotle Yogurt

By: Deborah

Full of flavour, juicy steak on top of charred veg, drizzled with chipotle flavoured yogurt.

PREP: 15

COOK: 15

TOTAL: 30

Course: Main

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
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

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.

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS 30 minute meal, rib eye steak, sirloin steak

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