This blog post is a perfect illustration of my love of food/eating it over photographing it. However, as I also love sharing really good recipes with everyone so even if I forget to take a proper photo of something… I really think you will enjoy this though, so here we go!
You can use your preferred cut of steak. I used sirloin while the original recipe used bavette. I’d also use rump, just make sure you adjust the timing to cook it to your liking. Sirloin and rump will need a couple of mins on each side while a bavette will need a few minutes. I marinated my steaks for about 6 hours – the longer you can leave them the better (up to 24 hrs), though even if you don’t have time, it will still be delicious.
Warm chipotle steak and grain salad
Serves 2 | Prep 15 mins + marinating time | Cook 15 mins
Easy | Gluten and dairy-free
- 2 sirloin steaks;
- 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 olive oil;
- 1 red onion, finely chopped;
- 1 red chilli, deseeded and finely chopped;
- 250g pouch wholegrain red rice and quinoa (or similar);
- 1 large ripe avocado;
- ½ x 28g pack coriander, leaves roughly chopped, plus extra to serve.
Put the steaks in a bowl, coat with the chipotle paste, season and set aside. If you have time, leave them to marinate for up to 24 hrs in a fridge.
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.
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.
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.
Original recipe from Waitrose Magazine, issue April 2020, available online here.