Mexican Steaks With Beans - cooking recipe

Ingredients

1 tbsp vegetable or olive oil
1/2 None red onion, finely chopped
1 clove garlic, minced
None None dried chili flakes
2 tbsp tomato paste
1 (13.5 oz) can red kidney beans, rinsed
2 tbsp fresh cilantro, coarsely chopped
2 tbsp lemon juice
1 tbsp taco seasoning
4 (2.5 oz) beef minute steaks
2 None tomatoes, coarsely chopped
1/2 None avocado, coarsely chopped
None None lemon wedges, to serve

Preparation

Heat 1/2 tbsp oil in a saucepan over high heat. Cook onion, garlic and chili flakes, stirring, for 5 mins, until onion is soft. Add tomato paste and cook for 1 min. Add beans and 1/2 cup water. Simmer for 5 mins, until slightly thickened. Using the back of a fork, coarsely crush beans. Add cilantro and 1 tbsp lemon juice.
Meanwhile, heat remaining oil in a frying pan over high heat. Sprinkle taco seasoning over beef and cook for 30 seconds per side for medium, or until cooked to your liking. Slice thickly.
Combine tomatoes, avocado and remaining lemon juice.
Serve beef with bean mixture, tomato salad and lemon wedges.