Mexican spiced beef with chilli beans and tortillas

Mexican spiced beef with chilli beans and tortillas

By
From
What's for Dinner?
Serves
4
Prep
15 mins
Cooking time
10 mins
Photographer
Gorta Yuuki

Ingredients

Quantity Ingredient
1 garlic clove, crushed
1/2 teaspoon salt
1/2 teaspoon chilli powder
1 teaspoon sweet smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon mustard seeds, crushed
1/2 teaspoon freshly ground black pepper
olive oil
2 x 250g porterhouse steaks
400g tinned red kidney beans, rinsed and drained
1 small red chilli, seeded and diced
2 tablespoons chopped coriander leaves
1/2 red onion, finely diced
1 tomato, finely diced
1 tablespoon lime or lemon juice
8 wheat-flour tortillas
1/2 iceberg lettuce, shredded
125g sour cream, to serve

Method

  1. Mix the garlic, salt and all the spices with 1 tablespoon of olive oil. Brush the mixture over the steaks and leave to marinate for about 20 minutes.
  2. Mix the kidney beans with the fresh chilli, herbs, onion, tomato and citrus juice. Preheat the oven to 180°C.
  3. Heat a heavy-based frying pan over medium–high heat. Brush the steaks with more oil and cook for 4–5 minutes on each side, until well browned. Transfer to a warm plate and leave to rest for 3–4 minutes, covered, in a warm place.
  4. Warm the tortillas in the preheated oven. To serve, slice the steaks thinly and serve with the warm tortillas, chilli beans, lettuce and sour cream.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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