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.
More with steak: Quick Beef Ramen | Steak Sandwiches with Sweet Potato Fries | Steak & Vietnamese Noodle Salad
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.