WARM & LIGHT
Brazilian-style beef with sweet potato salad Serves 2 (as a main) 1 large brown onion, peeled and left whole 2 tsp olive oil Zest and juice of 1 lime 2 tsp tamarind paste 1 tsp ground cumin 2 Tbsp chopped coriander, plus a handful 1 tsp smoked paprika 1 tsp water 400g can no added salt black beans, drained 2 (about 125g each) beef fillet steaks, trimmed of fat 160g orange sweet potato, cut into 2cm cubes 1 red capsicum, deseeded and chopped 1 zucchini, sliced
1. Grate the onion into a bowl until you have 3 Tbsp grated onion. Leave the remaining onion in one piece and set aside. Add 1 tsp of the oil, the lime zest, tamarind, cumin, 2 Tbsp coriander, smoked paprika and water. Mix well, then use half the spice paste to coat the steaks all over. Mix the remaining spice paste with the lime juice, remaining coriander and the beans in a serving bowl. 2. Preheat a barbecue grill on medium (or cook in oven – see Cook’s tip below). Take a large piece of foil and drizzle with the remaining oil. Finely chop the remaining onion and mix with the sweet potato, capsicum and zucchini. Wrap in the foil along with the bay leaf, if using, to make a parcel. Cook on the barbecue rack for about 20 minutes, turning several times with tongs until the vegetables are tender. 3. Tip the barbecued vegetables into the beans and toss well. Add the steaks to the barbecue and cook for 2-21/2 minutes each side, for medium, or until cooked to your liking. Transfer to a plate, cover loosely with foil and set aside to rest for a few minutes. 4. Serve the steak with the bean mixture.
Nutrition Info
PER SERVE 2130kJ, protein 43g, total fat 13g (sat. fat 3g), carbs 46g, fibre 14g, sodium 103mg • Carb exchanges 3 • GI estimate low • Gluten free
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Recipes & Photography Immediate Media
Prep: 10 mins Cook: 35 mins
