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Warm chipotle steak and grain salad
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A colourful, Mexican-inspired dish that’s on the table in half an hour.
Preparation time: 15 minutes
Cooking time: 15 minutes
Total Time: 30 minutes
2 bavette steaks (about 350g in total)
2 tbsp chipotle paste
¼ red cabbage (about 250g), finely sliced
¼ tsp fine sea salt
2 limes, zest of 1, juice of both
1 tsp essential olive oil
1 essential red onion, finely chopped
1 red chilli, deseeded and finely chopped
50g pouch wholegrain red rice and quinoa
1 large ripe avocado
½ x 28g pack coriander, leaves roughly chopped, plus extra to serve
1 Put the steaks in a bowl, coat with the chipotle paste, season and set aside. Put the cabbage in a colander over a bowl and sprinkle over the salt, plus the zest and juice of 1 lime. Massage the cabbage with your hands for 30 seconds; set aside to tenderise.
2 Meanwhile, heat a heavy-based frying pan until smoking hot. Cook the steaks for 4-7 minutes, turning halfway. Transfer to a board to rest for 5 minutes, then slice. Return the pan to a medium heat and add the oil. Add ¾ of the onion and chilli, then fry until soft (about 3 minutes). Add the grains with 1 tsp water and cook, stirring, for 2 minutes.
3 Mash the avocado in a bowl with the coriander leaves and remaining lime juice, onion and chilli. Divide the grain mixture, cabbage and avocado mixture between 2 plates, top with the sliced steak and scatter over a few extra coriander leaves to serve.
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