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
- 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.
- 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)
