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Mexican Steak with Homemade Refried Beans

As much as we are both devoted Anglophiles, we also happen to be fourth-generation Californians, so we know a thing or two about Mexican food. This marvelous recipe is ‘Mexican’ in the way that Tex-Mex cuisine is — not authentic, but delicious nonetheless. It’s Brit-Mex, if you will.

The sirloin steak is rubbed with a subtly spicy chipotle paste and grilled alongside roasted red peppers. The cumin-seasoned, mashed beans are a snap to prepare on the stove top. Although it is suggested that one serve the steak, peppers, and beans together on a plate (so very civilized!), we found that we enjoyed tucking all up in a warm flour tortilla, topped with the sour cream and fresh lime juice. Either way, it’s a ‘Mexican’ feast with a British accent, courtesy of GoodFood Magazine — olé!

Mexican Steak with Homemade Refried Beans

For the steak:

1 ½ – 2 lb. sirloin steak
2 tsp. sunflower oil
1 tsp. chipotle chili paste*
2 whole roasted red peppers (from a jar)
1 small avocado, stoned and diced
1 lime, cut into wedges
fresh coriander (cilantro) leaves
sour cream

For the beans:

1 onion, chopped
1 tbs. sunflower oil
2 tsp. ground cumin
½ tsp. hot paprika (or 1 tsp. mild)
1 tbs. tomato paste
2 tsp. chipotle paste*
2 tsp. brown sugar
2 tsp. wine vinegar (red or white)
15 oz. can of black beans, drained and rinsed
15 oz. can of pinto or kidney beans, drained and rinsed

* We were unable to find chipotle chili paste, so instead we used a can of chipotle chilies in adobo sauce. We de-seeded the chiles, scraped out the flesh and mixed it with the adobo sauce to make a paste.

For the steak, rub the chipotle paste and oil on both sides and season with 1/2 tsp. freshly ground black pepper. Leave at room temperature while you start the beans. (Or do this ahead of time, let the steak sit in the fridge, then let it sit at room temperature for 30 minutes before you want to cook it.)

For the beans, soften the onions in the oil in a frying pan. Once softened, stir in the cumin and paprika for 2 minutes, followed by the tomato paste, chipotle paste, brown sugar, and vinegar. Tip in all the beans, with 1 tsp. of salt, some pepper and ½ can of water. Bubble gently until the water has evaporated.

Heat a non-stick frying pan or a barbecue. Season the steak with salt. Grill the steaks to your liking, (we grilled ours for 6-7 minutes per side for medium rare), cooking the roasted red peppers alongside until they are charred, about 2 minutes per side. Lift the steaks onto a clean plate or cutting board and let them sit a few minutes.

Meanwhile, roughly mash the beans and check the seasonings. Slice the steak into thin slices cross-wise. Serve by spreading a good pile of beans on a plate, top with steak slices and the roasted red peppers. Add the avocado, a big squeeze of lime juice, some coriander leaves, and sour cream.

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