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 mins

Now, let's get started!

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Pat the rump steaks dry with kitchen paper

Drizzle them with vegetable oil and season all over with salt, pepper, the ground cumin and dried oregano – these are your spice crusted steaks

Once very hot, add the spice crusted steaks 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 steaks are cooked, transfer them to a plate to rest

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

Add 3 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 the cherry tomatoes in half and season them with a pinch of salt

Wash the baby leaf salad, then pat it dry with kitchen paper

Drain and rinse the black beans

Once the steaks 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 steaks