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Spicy steak tacos with smashed kidney beans
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Spice up your tacos with zesty steak!
Ingredients:
  • 9.20 gm extra virgin olive oil
  • 1 red onion, finely chopped
  • 5.00 gm sweet paprika
  • 400g can red kidney beans, rinsed, drained
  • 60ml (1/4 cup) water
  • 1/2 tsp dried red chilli flakes
  • 2 (about 200g each) lean beef rump steaks
  • 200g red cabbage, trimmed, shredded
  • 2 roma tomatoes, deseeded, chopped
  • 40.00 ml fresh coriander, chopped
  • 10.60 gm lime juice
  • 8 corn tortillas, chargrilled
  • 70g (1/4 cup) reduced-fat natural yoghurt
  • Lime wedges, to serve
  • Fresh coriander sprigs, to serve
Instructions:
  • In a saucepan, heat half of the oil over medium heat. Sauté the onion for 5 minutes until softened. Stir in garlic, 1 tsp cumin, and 1 tsp paprika, cook for 1 minute until fragrant. Add beans and water, simmer for 2 minutes until reduced by half. Roughly mash with a fork, season to taste, and keep warm.
  • Preheat a chargrill on high and spray with olive oil. In a bowl, combine chilli flakes with the remaining cumin and paprika. Sprinkle the spice mixture over the steaks. Cook each side for 2 minutes for medium-rare or until cooked to your liking. Transfer the steaks to a plate, loosely cover with foil, and set aside to rest for 2-3 minutes. Thinly slice the steak before serving.
  • In a large bowl, combine the cabbage, tomato, and coriander. Drizzle with lime juice and remaining oil, then toss everything together.
  • Lavishly layer smashed beans onto tortillas. Pile on beef, fresh cabbage salad, a dollop of creamy yogurt, and a sprinkle of pepper. Serve with lime wedges and fragrant coriander sprigs.

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