Fiesta Fresh
Mexican Steak & Black Bean Salad
Fresh, zesty, and no heavy cooking required. Spice-rubbed steak over a vibrant black bean salad with a creamy avocado-yogurt crema.
Prep 10m
Cook 15m
Serves 2
Rachel's 7/10
£7.75 /portion
gluten-free high-protein high-fibre fresh quick
High Protein (>50g) High Fibre (>15g)
650 kcal
Protein 56g
Fat 28g
Sat 8g Omega-3 0.3g
Carbs 44g
Fibre 18g Sugar 6g
Fibre 18g
Sugar 6g
Sodium 480mg
Vitamin A 20%
Vitamin C 75%
Vitamin D 5%
Vitamin K 40%
Vitamin B6 55%
Vitamin B12 85%
Folate 60%
Iron 35%
Calcium 10%
Magnesium 35%
Potassium 40%
Zinc 55%
Selenium 45%
Servings
2
Ingredients
Protein
- 400g Flank Steak
Fresh
- 1 Avocado — ripe
- 0.5 Red Onion — finely diced
- 1 Red Bell Pepper — diced
- 15g Fresh Coriander
- 2 Lime
- 30g Greek Yogurt
Pantry
- 400g Black Beans — tinned, rinsed
- 150g Sweetcorn — tinned or frozen
- 5g Ground Cumin
- 5g Smoked Paprika
- 15ml Olive Oil
Method
01
Rub steak with cumin, smoked paprika, salt, and the juice of one lime. Let it sit while you prepare the salad.
Even 10 minutes of marinating makes a difference.
02
Toss black beans, sweetcorn, diced red onion, bell pepper, and chopped coriander with lime juice and olive oil.
03
Mash avocado with Greek yogurt, a squeeze of lime, and a pinch of salt to make the crema.
04
Sear steak in a smoking hot pan for 3–4 minutes per side for medium-rare. Rest for 5 minutes, then slice against the grain.
Slicing against the grain is the difference between tender and chewy.
05
Pile the black bean salad into bowls. Fan sliced steak over the top. Dollop avocado crema alongside. Finish with extra coriander and a lime wedge.
Mexican · dinner