Beef Steaks with Lime, Tomatoes and Anchovies
A great steak recipe with a tomato-based sauce using anchovies and limes. If you can't find canned black beans, canned kidney beans can also be used. This zingy recipe works equally well on the barbecue and eating it feels like pure sunshine!
Ingredients
- 4 lean beef sirloin, rump, rib-eye, fillet or thin cut/sizzle steaks (approx 900g)
- Grated zest and juice of 1 lime
- 1 teaspoon oil
- 3 medium plum tomatoes,, skinned, deseeded, and roughly chopped
- 2 spring onions,, finely chopped
- 1 garlic clove,, peeled and finely chopped
- 1 x 30g can anchovies in oil,, drained and finely chopped
- 4 tablespoons water
- Extra lime wedges, to garnish
For the black bean salsa:
- 100g canned black beans,, drained and rinsed
- 2 small ripe tomatoes,, skinned, deseeded, and diced
- ½ yellow pepper,, deseeded, diced,
- 1 small red onion,, peeled and finely chopped
- 1 small red chilli,, deseeded and finely chopped
- 1 small handful freshly chopped coriander
- Juice of 1 lime
Method
- Cooking times: Rare 2½ min/side; Medium 4 min/side; Well done 6 min/side.
- Place the steaks in a large, non-metallic shallow dish. Add the lime zest and juice and seasoning. Coat the steaks on both sides. Cover and leave to stand for 10 minutes.
- Meanwhile, heat the oil in a non-stick frying pan on the hob or barbecue and cook the tomatoes, spring onions, garlic and anchovies for 1-2 minutes. Add the water and simmer for 2-3 minutes or until the sauce thickens. Remove and set aside.
- To make the salsa combine all the ingredients in a bowl and season.
- Cook the steaks on a preheated moderate grill or prepared barbecue according to your preference. If using fillet steaks increase the cooking time to an additional 1-2 minutes on each side. For thin cut/sizzle steaks, cook for 2-3 minutes on each side (for medium).
- Serve the steaks with the sauce and the salsa.
Canned black beans are available from larger supermarkets in the ethnic food section. Canned red kidney beans may be used as an alternative to black beans.
Nutrition
Each serving provides:
% of an adult’s reference intake
| Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
| 396kcal20% | 12.3g18% | 4.7g24% | 5.6g6% | 1.79g30% |
| Carbs | Fibre | Protein |
|---|---|---|
| 12.9g5% | 4.1g17% | 59.1g118% |
