One of Mark's meals

Argentinian steak with spicy Mexican beans and zesty side salad! Sounds good right…well I thought so. This meal is low in carbs and high in awesomeness. Xuan Xuan does most of the fancy cooking, but I can handle a steak or two. What you need for two portions (and enough beans for a few more portions the next day):

2 yummy sirloin steaks (I prefer hung and matured steaks)

Two cans of red kidney beans

Two cans of chopped tomatoes

One medium red onion chopped

2 cloves of garlic chopped up

Fresh chillies (lots in our case)

Two tablespoons tomate paste

2 teaspoons chilli powder

1 tablespoon tabasco

1 can of sweetcorn

2 teaspoons Worcestershire sauce

2 teaspoons chipotle

Two tablespoons of parsley (fresh)

Olive oil

Salt and black pepper

Salad leaves

Handful of baby tomatoes sliced

1 Carrot chopped up

The chilli is the only thing that takes time:

1)    Fry onions and garlic together with some olive oil until soft and nice

2)    Chuck in chopped tomatoes, beans, sweetcorn, and all the seasonings. Mix well and then turn down the heat and leave to simmer (at least 30mins but the longer the better really)

3)    Black pepper and parsley go in at the end

The steaks:

1)    Season with olive oil and black pepper

2)    Preheat pan for 5 mins on max heat

3)    Chuck on steaks 3-2 mins each side for medium rare or rare (I like rare)

4)    Take off the pan to a board and leave for 1 min

5)    Slice steaks with very sharp knife at 45 degree angle for maximum pinky middle exposure

Salad

1)    Chuck all ingredients (leaves, tomatoes and carrots) together in bowl

2)    Dress appropriately for the evening (I used olive oil plum vinegar, lemon and orange juice for a zesty kick)