Hot Honey Butter Steak and Cheesy Chorizo Nachos

In a small bowl, combine the sugar and olive oil for the salsa (see pantry for both amounts) with a good squeeze of lime juice and a pinch of lime zest.

Add the tomato chunks, season with salt and pepper and toss to coat. Set aside for later.

Heat a drizzle of oil in a medium saucepan on medium-high heat.

Once hot, add the chorizo and fry until crispy, 4-5 mins. 

Add the garlic, tomato puree and half the chipotle. Stir-fry for 30 secs.

Stir in the sugar and water for the beans (see ingredients for both amounts), chicken stock paste and black beans (whole and crushed).

Bring to the boil, then reduce the heat to medium and simmer until the sauce has thickened, 6-8 mins.

Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.

Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 5 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done.

In the last minute, add the butter, honey and remaining chipotle paste to the steaks and turn to coat until glazed.

Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.

While the steaks rest and everything else is ready, pop a small saucepan on medium heat.

Add the cheese sauce and water for the sauce (see pantry for amount). Simmer until thickened and heated through, 1-2 mins.