- Spanish Beef & Chorizo With Spiced Tomato Sauce.jpg (39.09 KiB) Viewed 388 times
Ready in: 50 minutes
Serves: 6
No nutritional information available.
Ingredients
- 500g (1lb 2oz) baby new potatoes, halved
- 300g (10oz) green beands
- 2½ tbsp olive oil
- 1 small onion, thinly sliced
- 1 garlic clove, thinly sliced
- 2 tsp brown sugar
- ½ tsp paprika
- 400g can chopped tomatoes
- 1 tbsp red wine vinegar
- Salt and freshly ground black pepper
- 2 x 225g (9oz) sirloin steaks
- 225g (8oz) Spanish chorizo ring, sliced
- 50g (2oz) baby spinach leaves
- 120g (4½oz) natural yogurt
- 2 tbsp almonds, chopped
Method
1. Cook the potatoes in a saucepan of lightly salted boiling water for 8 minutes, adding the beans for the last 1 minute. Drain and cool.
2. Meanwhile, heat ½ tbsp of the oil in a frying pan over a medium heat. Cook the onion and garlic for 6 - 8 minutes until very soft and golden. Stir in the sugar and paprika and cook for 2 minutes. Add the tomatoes and vinegar and simmer for 4 - 5 minutes until just thickened. Season with salt and pepper. Transfer to a small bowl.
3. Brush the steaks with half the remaining oil and season with pepper. Heat a griddle pan over a high heat and cook the steaks for 3 - 4 minutes on each side or until cooked to your liking. Transfer to a plate, cover and rest for 10 minutes. Cook the chorizo in the pan for 1 - 2 minutes each side. Set aside with the steak.
4. Toss the potatoes and beans in the remaining oil. Cook the potatoes in the same griddle pan for 5 minutes, turning once, until charred and tender, adding the beans for the last 2 minutes.
5. Thickly slice the steaks and arrange on a platter with the potatoes, beans, chorizo and spinach. Drizzle over the yogurt. Sprinkle over the almonds and serve with the spiced tomato sauce.
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