about 2 whole roasted red pepper from a jar, quartered
1 small ripe avocado, stoned and chunkily diced
1 lime, cut into wedges
few coriander sprigs, leaves picked
few dollops soured cream
For the beans
1 onion, chopped
1 tbsp sunflower or vegetable oil
2 tsp ground cumin
½ tsp hot paprika, plus a pinch extra (optional)
1 tbsp tomato purée
2 tsp each chipotle paste, brown sugar and wine vinegar (red or white)
400g can black beans, drained and rinsed
400g can pinto or kidney beans, drained and rinsed
Put the steaks on a plate and rub them all over with the oil, chipotle paste and ½ tsp freshly ground black pepper. Leave at room temperature while you start the beans.
For the beans, soften the onion in the oil in a frying pan. Once softened, stir in the spices for 2 mins, followed by the tomato purée, chipotle, sugar and vinegar. Tip in all the beans with 1 tsp salt, some pepper and half a can of water. Bubble gently until the water is almost evaporated.
Heat a griddle or non-stick frying pan (or a barbecue). Season the steaks with salt. Fry, with the peppers alongside, for about 2 mins on each side, until the steaks are cooked to your liking and the peppers are charred. Lift the steaks onto a clean plate to rest for a few mins while you mash two-thirds of the beans. Stir in the whole beans and check the seasoning.
Slice the steaks. Spread a good pile of beans onto 2 plates, and top with sliced steak and peppers. Add the avocado, a big squeeze of lime juice, some coriander leaves, a good dollop of soured cream and a pinch more paprika, if you like.