Steak, shallot & black bean tostadas

Steak, shallot & black bean tostadas

Steak, shallot & black bean tostadas
 
Serves: 4
Ingredients
  • 400g skirt steak
  • 1 pack Bart chipotle spice mix
  • 3tsp oil
  • ½ lime
  • 8 shallots
  • 6 cloves
  • ¼tsp chilli flakes
  • 2 x 390g tinned black beans, drained
  • 8 corn tacos
  • sour cream and coriander to serve
Method
  1. Reserve 1tsp of the Bart chipotle rub and put the rest in a bag with the steak, 2tsp of oil and the juice of ½ the lime.Shake and leave in the fridge to marinate overnight. Finely slice 6 shallots, put in a bowl, squeeze over the juice of the remaining lime, the cloves and chilli, cover and marinate overnight too.
  2. The next day, take the steak and shallots out of the fridge to come up to room temperature. Heat the oven to 200C/ Gas5. Heat a frying pan or griddle to hot and cook the steak on each side for 3-4 mins for medium/rare then rest. Finely dice the remaining shallots and gently cook for 3-4 mins. Tip beans into the pan along with the reserved seasoning and heat through. Remove from the heat, mash and season. Lay tacos on a baking sheet and warm in the oven for 6-7 mins until crisp, while warm spread tacos with beans, slice the steak and lay on top then finish with shallot salsa, sour cream and coriander. (recipe: www.ukshallot.com)
 

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