Spice-Crusted Steak Salad With Chipotle & Orange Dressing

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary, and if you like your steak well-done, it may take you a little longer than 10 min

Now, let's get started!

Before you start cooking, take your steak[s] out of the fridge, open the packet and let it adjust to room temperature, then heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Pat your rump steak[s] dry with kitchen paper

Drizzle with vegetable oil and season all over with salt, pepper, ground cumin and dried oregano – this is your spice-crusted steak

Once very hot, add the spice-crusted steak[s] to the pan

For rare, cook for 2 min max on each side; for medium-rare, cook for 2-3 min on each side; for medium, cook for 3-4 min on each side

Once the steak is cooked, transfer to a plate to rest

Add your chipotle paste (can't handle the heat? Go easy!) to a bowl with your red wine vinegar and the juice of your orange[s]

Add 3 tbsp [4 tbsp] [5 tbsp] olive oil, a pinch of salt and pepper and mix it all together – this is your chipotle & orange dressing

Tip: Taste the dressing and add a pinch of sugar if it needs it

Chop your cherry tomatoes in half and season them with a pinch of salt

Wash your salad, then pat it dry with kitchen paper

Drain and rinse your black beans

Once the steak is done, wipe out the steak pan with kitchen paper and return it to a medium heat

Add the drained black beans and soy sauce and cook for 1-2 min or until warmed through

Slice the rested spice-crusted steak[s] on a clean board