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    Warm chipotle steak and grain salad

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    Warm chipotle steak and grain salad

    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

    Serves: 16


    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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