Brazilian Grilled Beef with Sweet Potato Black Bean Salad
This Brazilian-inspired beef recipe pairs juicy, spice-rubbed steaks with a warm salad of sweet potato, black beans, peppers, and courgette. Bright lime, tamarind, and coriander give the dish a fresh, smoky flavor that makes it ideal for a simple summer dinner.
Servings2 Portions
Prep Time10 Mins
Cook Time35 Mins
Difficulty
Easy
Ingredients
2
- lean fillet steaks2
- black beans, drained400 g
- sweet potato, cut into 2 cm cubes160 g
- red pepper, deseeded and chopped1
- courgette, sliced1
- large onion1
- lime, zested and juiced1
- fresh coriander, chopped4 tbsp
- rapeseed oil2 tsp
- tamarind paste2 tsp
- ground cumin1 tsp
- smoked paprika1 tsp
- bay leaf1
Step-by-Step Instructions
01
Grate enough of the onion to make 3 tbsp and place it in a bowl. Add 1 tsp rapeseed oil, the lime zest, tamarind paste, ground cumin, smoked paprika, 2 tbsp chopped coriander, and 1 tsp water. Mix into a paste. Rub half of the paste all over the steaks and set aside to marinate while you prepare the salad. Stir the remaining paste with the lime juice in a large serving bowl, then add the drained black beans and the remaining chopped coriander.
02
Heat a barbecue to medium-high. Finely chop the remaining onion and toss it with the sweet potato, red pepper, courgette, remaining 1 tsp oil, and the bay leaf, if using. Place the vegetables on a large sheet of foil, seal into a parcel, and cook on the grill for about 20 minutes, turning a few times, until tender. Tip the hot vegetables into the bean mixture and toss well. Grill the steaks for 3-5 minutes per side, or until cooked to your liking, then rest briefly and serve with the warm sweet potato and black bean salad.
Chef's Tips
If you do not have a barbecue, roast the foil-wrapped vegetables at 200C/400F for 25-30 minutes and sear the steaks in a hot grill pan or skillet. Black-eyed beans work well in place of black beans, and leftovers can be refrigerated in an airtight container for up to 2 days.
