Steak with charred veg and chipotle yogurt
- April 2022
- Serves 2
- Hands-on time 20 min
Need a quick and easy steak dinner for 2? Slices of juicy rib-eye served on top of black beans, charred vegetables and chipotle yogurt should do the trick.
You might also love our steak with charred corn salsa.
- 30.4g (7.9g saturated)
- 32g carbs (16.9g sugars)
- 1 red pepper, thickly sliced
- 1 red onion, cut into 6 wedges
- 3 tbsp olive oil
- 1 tsp sweet smoked paprika
- 1 tsp ground coriander
- 200g tin sweetcorn, drained
- 400g tin black beans, drained and rinsed
- 400g rib-eye or sirloin steak or 2 x 200g steaks
- 100g natural yogurt
- 1 tbsp chipotle paste
- Grated zest and juice 1 lime, plus lime wedges to serve
- ½ bunch coriander, finely chopped
- Heat a griddle/frying pan over a high heat. Toss the pepper, onion, 2 tbsp of the oil and the spices together in a bowl with a good pinch of salt. Griddle/fry the veg for 10-12 minutes or until charred and cooked through. Return to the bowl and mix in the sweetcorn and black beans.
- Rub the steak/s with the remaining oil and season with salt. Cook on each side for 2-3 minutes for medium-rare or until cooked to your liking. Set aside.
- Mix the yogurt, chipotle paste, lime zest and juice, and a pinch of salt. Stir the coriander into the veg, then spoon onto 2 plates. Slice the steak/s into strips, then divide between the plates. Drizzle with the chipotle yogurt and serve with lime wedges.
Chipotle paste is a hot, smoky flavouring made from dried jalapeños.
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