Articles FoodMeat & PoultrySteak, shallot & black bean tostadas
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Steak, shallot & black bean tostadas

By Rachel - Silversurfers Assistant Editor Jun 6, 2017

These Mexican-inspired steak, shallot and black bean tostadas are the perfect light and delicious summer meal. 

It’s quick and simple to put together and fantastic for occasions when you need to serve a larger group.

Maxmimise the flavour of the meat by leaving it in the marinade overnight.

Serves: 4 (2 tacos each)    Prep time: 10 minutes, plus marinating overnight      Cooking time:  30 minutes

You’ll need                                                

  • 400g Skirt Steak
  • 1 pack Mexican spice mix
  • 3tsp 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

Method

  1. The night before put the steak into the marinade bag, reserve 1tsp of the Bart Ingredients 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. To 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.

 

Recipe courtesy of www.ukshallot.com

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Rachel - Silversurfers Assistant Editor

Hello there! I’m Rachel and I’m the Assistant Editor for Silversurfers. I work behind the scenes to bring interesting, informative and entertaining subject matter to the Silversurfers community. I hope you enjoy the features we have shared with you. Please feel free to comment below and share your thoughts with us, we love to hear from you!

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