Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
Chipotle Steak with Mexican Black Rice Salad.
Chipotle Paste is mixed with a little olive oil and then smeared over the steaks. Knock up the salad and you’re good to go!
Total: 15 minutes
4 fillet steaks approx 250g each (if you’re greedy like us) 4cm thick
5 tsp Chipotle Paste
3 tbsp olive oil
500g cooked black rice (I used a pouch for speed – if using dried use 320g)
200g fresh mango cubed
1 Romano red pepper diced
200g edamame beans
1 avocado cubed
Juice of 2 limes
Bunch coriander leaves chopped
Chopped chilli – optional
Put the edamame beans into a bowl and pour over boiling water to defrost them. Drain.
Combine 4 tsp Chipotle Paste and 1 tbsp olive oil in a bowl. Add your seasoned steaks and coat.
Combine the rice, mango, edamame beans, avocado, pepper and coriander in a bowl.
Combine the remaining 2 tbsp olive oil, 1 tsp Chipotle Paste, lime juice, 1/2 tsp Maldon Salt and garlic clove to make a dressing. Pour over the rice salad and mix.
Get a frying pan searing hot an add the steaks. For medium steaks cook for 2 minutes on each side and assuming they are 4-5cm thick and weighing 250g ish then sear around the sides for another 2 minutes in total.
Rest the steaks for 5 minutes before serving with the salad.