Steak, Shallot & Black Bean Tostadas

 

Mmmm... Overnight marinated steak, with zingy shallots and black beans. A fantastic dish for larger gatherings and so simple to put together.

Serves: 4 (2 tacos each) | Preparation time: 10 minutes + marinating overnight | Cooking time: 30 minutes

Method

1. Marinate the meat:

The night before put the steak into the marinade bag, reserve 1 tsp of the Mexican/Chipotle rub and put the rest in with the steak, 2tsp of oil and the juice of ½ the lime. Give the bag a good shake to coat the meat and leave in the fridge to marinade overnight. Slice 6 of the shallots very finely, put in a bowl and squeeze over the juice of the remaining lime, the cloves and chilli, cover and leave in the fridge to marinade 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/ 180C fan. Heat a frying pan or griddle to hot and cook the steak on each side for 3-4 minutes for medium/rare, cook longer if it suits your taste. Once cooked set aside to rest.

3. While the steak is cooking:

Finely dice the remaining shallots, heat the remaining oil in a saucepan and gently cook the shallots for 3-4 minutes. Tip the beans into the pan along with the reserved seasoning and heat through. Once the beans are warm remove from the heat and mash with a fork, taste and season.

4. Lay the tacos on a baking sheet and warm them in the oven for 6-7 minutes until they are crisp. Take them out of the oven and keep warm.

5. Construct the Tostadas:

Spread the tacos with beans, slice the steak and lay some pieces on top then finish with the shallot salsa, sour cream and coriander.

 

Credit: www.ukshallot.com

 

 

Ingredients

  • 400g Skirt Steak
  • 1 pack Mexican spice or Chipotle rub mix 
  • 3 tsp Oil
  • 1 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

Tip:

Leaving the shallots to marinade in lime juice at the same time will add a zingy freshness to the finished dish.

 

Nutrition Per Serving

Energy (kcal) 350

Fat (g)  10.4 

Sat Fat (g) 2.7 

Sugar (g) 42.9 

Salt (g) 1.39

 
Hannah NorrisComment