Our tender flat iron steaks come from heritage breeds of cattle raised in Yorkshire. They’re seasoned with our signature Mexican spice blend, seared, then served with an avocado relish and generous portion of spinach rice.
INGREDIENTS FOR TWO
2 x 150g flat iron steak, 120g cherry tomatoes, 40g spinach, 1 avocado, 1 lime, 1 red onion, 1 tbsp Mindful Chef Mexican Spice mix, medium handful of fresh coriander, 250g steamed brown, Basmati rice, sea salt & black pepper, coconut oil / olive oil
Dice the red onion and roughly chop the coriander.
Heat a medium-sized frying pan with
1 tsp oil on a medium heat, add half of the red onion and cook for 5 minutes until soft and slightly coloured. Then add the rice, spinach and half of the coriander, cook for 3 minutes then leave in the pan to keep warm. Season with sea salt and black pepper.
Rub the steaks with the Mexican spice mix, a pinch of sea salt and black pepper. Heat a second frying pan with 1 tsp oil on a medium-high heat. Cook the steaks until golden brown, 2-3 minutes each side for medium rare or 4-5 minutes each side for well done. Cover and rest until serving.
Meanwhile, to make the avocado salsa; cut the cherry tomatoes into quarters. Peel and de-stone the avocado, cut into small cubes. In a small bowl mix the tomatoes, avocado, remaining chopped red onion and the remaining chopped coriander, season with sea salt and black pepper. Squeeze over half of the juice from the lime.
Thinly slice the steaks. Spoon the rice onto two warm plates, top with the sliced steak and serve the avocado salsa alongside.
This creamy fragrant red Thai curry is simmered with protein-packed chickpeas, soft chunks of aubergine and red pepper, alongside nutty black rice and crispy green beans fried with coconut.
INGREDIENTS FOR TWO
240g chickpeas (drained), 80g green beans, 30g creamed coconut (sulphites), 1 aubergine, 1 lime, 2 tbsp red Thai curry paste, 2 tomatoes, 2 tsp desiccated coconut (sulphites), 4cm fresh ginger, 100g black rice, sea salt & black pepper, coconut oil / olive oil
Boil a kettle. Rinse the black rice and place in a saucepan with 500ml boiling water and a pinch of sea salt. Simmer for 25-30 minutes until cooked.
Peel and finely chop or grate the ginger. Cut the aubergine into 2cm pieces and roughly chop the tomatoes. Trim the green beans and slice in half widthways.
Drain the chickpeas. Dissolve the creamed coconut in a jug with 200ml boiling water.
Heat a large pan with 2 tsp oil on a medium heat, fry the aubergine for 5 minutes, then stir in the ginger and the red Thai curry paste. Cook for a further 2 minutes until the aubergine has softened. Add the creamed coconut, chickpeas and tomatoes and simmer for 10 minutes until the sauce has thickened. Season with a pinch of sea salt.
Heat a frying pan with 1 tsp oil on a medium heat and add the green beans, cook for 5 minutes, turning frequently. Then add the desiccated coconut and cook for a further 2 minutes.
Drain the black rice.
Serve the red Thai aubergine and chickpea curry on two warm plates alongside the black rice and the coconut green beans. Squeeze over the juice from the lime, to taste.