Vickys Mexican-Style Steak with Refried Beans

• 4 tsp oil
• 2 tsp chipotle paste
• 1 tsp black pepper
• 4 small rump steaks
• 2 tbsp oil
• 2 onions, chopped
• 4 tsp ground cumin
• 1 tsp smoked paprika
• 4 tbsp wine vinegar
• 2 tbsp tomato paste/puree
• 4 tsp chipotle paste
• 4 tsp brown sugar
• 1 tsp lo-sodium salt
• 1/2 tsp black pepper
• 2 can kidney/pinto beans, drained (400g each cans)
• 2 can black beans/mixed beans, drained (400g each cans)
• 1 can (empty bean can) of water
• 4 roasted red peppers from a jar, drained & quartered
• 2 avocado, cut into chunks
• 2 limes, wedged
• 1 coriander and sour cream for garnish (see my recipe for free-from sour cream below)

1. Combine the oil, chipotle paste and black pepper and rub all over each steak
2. Set aside to marinade until the beans are cooked
3. Heat the oil and fry off the onions until softened.
4. Stir in the cumin & paprika and cook for 2 more minutes
5. Add the rest of the bean ingredients and let simmer until the water has almost evaporated
6. Fry the steaks to your liking.
7. Put the red peppers in the pan too and cook them for 2 minutes on each side to warm through and char a little
8. Let rest on a plate while you finish the beans
9. Mash 2/3 of the beans then stir together
10. Slice the steaks into strips
11. Divide the beans between the serving plates and serve the steak strips on top tossed with the quartered red peppers
12. Scatter the avocado chunks and some coriander leaves around and add a spoonful of sour cream on the side with the lime wedges so your guests can add as much juice as they like

oil, paste, black pepper, rump steaks, oil, onions, ground cumin, paprika, wine vinegar, tomato, paste, brown sugar, salt, black pepper, kidneypinto beans, black beans, empty bean, red peppers, avocado, coriander

Taken from cookpad.com/us/recipes/364799-vickys-mexican-style-steak-with-refried-beans (may not work)