Charred Rib-Eye Steak with Guacasalsa

1. Make the beans: Heat 1 tsp oil in a medium pan. Fry the chopped shallot with a pinch of salt for 4–5 mins until softened. Add Shemin’s Smoked Paprika, chopped garlic and bay leaves. Stir for 1 minute. Add the black beans with their liquid and simmer for 20 mins until thickened and saucy. Season to taste and keep warm.
2. Make the guacasalsa: Blitz the coriander (reserve some for garnish), lime juice, avocado, Shemin’s Chilli & Garlic Salt, 2 tbsp chopped shallot and water in a blender until smooth. Add a little more water if needed for your desired consistency.
3. Cook the steak: Pat the steaks dry and rub with Shemin’s Mexican Spice Blend. Heat a heavy-based frying pan with 2 tsp oil over high heat. Once hot, sear the steaks for around 4½ minutes, turning every 60 seconds and basting halfway through. Rest the meat for 4 minutes before slicing.
4. Plate up: Spoon the guacasalsa onto plates, top with the beans, then the sliced steak. Drizzle over the resting juices, garnish with coriander and serve with lime wedges. Warm tortillas optional – but highly recommended.

Tips

• Marinate for More Flavour: For deeper flavour, mix Shemin’s Mexican Spice Blend with a little olive oil to form a paste and rub all over the steaks. Cover and marinate overnight in the fridge – it helps the spices penetrate beautifully.
• Spice Swap Ideas: This recipe also works brilliantly with Shemin’s Ras El Hanout for a warm, spiced North African twist, or Shemin’s BBQ Spice Blend for a chargrilled depth.
• Adjust the Guacasalsa: Add a splash more water if you prefer a looser, sauce-like consistency – or keep it thick for spreading and dipping.
• Steak Resting is Key: Don’t skip the resting time – it locks in the juices and gives you a perfectly tender result.
• Serving Suggestion: Serve with warm mini tortillas or a side of rice for a complete meal.