Charred rib-eye steak with guacasalsa

Drizzle ½ tbsp oil into a large pan and set it over a medium heat. Add ½ of the shallot with a pinch of salt and fry for 4-5 minutes until softened. Add the paprika, finely sliced garlic and bay leaves; cook for 1 minute. Add the beans and their liquid, then simmer for 20 minutes, until the sauce thickens; season.

For the guacasalsa, chop ¾ of the coriander; put in a blender with all the remaining ingredients apart from the lime wedges, plus 120 ml water and the remaining shallot and chopped garlic. Whizz until smooth, adding 1-2 tbsp more water if needed.

Dust the steaks on all sides with the Mexican-style seasoning. Set a heavy-based frying pan over a high heat and drizzle in the remaining 2 tbsp oil. Once hot, cook the steaks for around 4½ minutes, browning on all sides, turning every 60 seconds and basting halfway through. Rest the meat for 4 minutes before slicing.

Divide the beans and guacasalsa between plates. Slice and season the steaks, then arrange on top. Pour the resting juices over and serve with the lime wedges and reserved coriander.