Mojo steak and black bean salad

Emily Gussin

Food producer and sustainability lead, delicious.

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This delicious steak salad gives you a triple protein hit, dishing up slices of juicy flank steak with black beans and toasted pumpkin seeds.

Why it’s so good: bringing retro bean salads firmly into the modern age, this high-protein number tops the beans with pan-fried steak and toasted pumpkin seeds, all dressed with a zesty, fiery and fragrant Cuban mojo-inspired dressing.
Make ahead: make the bean salad and mojo dressing in advance and keep in the fridge for up to 3 days, then serve at room temperature.
Easy swaps: griddled chicken or halloumi would be a great swap for steak if you prefer a different topping.

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Ingredients

For the mojo

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Remove the steaks from the fridge and pat dry 15 minutes before cooking to take off the chill. Meanwhile, make the mojo dressing by whizzing all the ingredients in a blender until smooth with flecks of coriander.
Heat a large heavy-based frying pan over a high heat. Season the steaks with salt and pepper. Add the oil to the pan, then the steaks. For medium- rare, cook for 2-3 minutes each side depending on thickness (or until done to your liking). Remove and set aside to rest.
In a large bowl, toss the beans with the tomatoes, spring onions and half the mojo dressing. Slice the rested steaks against the grain (at an angle to the lines in the meat). Arrange the bean mixture on plates or a serving platter, then top with the avocados, a pinch of salt and pepper and steak slices. Scatter over the pumpkin seeds, then drizzle with the remaining mojo.
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