Brazilian-style beef with sweet potato salad
Indulge in the vibrant flavors of Brazilian-style beef paired with a colorful sweet potato salad. A harmonious blend of savory and sweet notes, this dish is a true culinary delight.
Ingredients:
- 1 large onion (about 175g), peeled and left whole
- 2 tsp rapeseed oil
- 1 lime, zested and juiced
- 2 tsp tamarind paste
- 1 tsp ground cumin
- 2 tbsp chopped coriander, plus a handful
- 1 tsp smoked paprika
- 2 lean fillet steaks (about 125g each), fat trimmed away
- 400g can black beans or black-eyed beans, drained
- 160g sweet potato, cut into 2cm cubes
- 1 red pepper, deseeded and chopped
- 1 courgette (about 200g), sliced
- 1 bay leaf (optional)
Instructions:
- Grate the onion into a bowl until you achieve 3 tablespoons of grated onion. Keep the remainder intact and set it aside. Incorporate 1 teaspoon of the oil, lime zest, tamarind, cumin, 2 tablespoons of coriander, smoked paprika and 1 teaspoon of water into the bowl. Stir thoroughly, then use half of the spice mixture to cover the steaks completely. Combine the remaining paste with lime juice, the remaining coriander and the beans in a serving bowl.
- Start the barbecue (or refer to the tip below for oven cooking). Take a large piece of foil and drizzle it with the remaining oil. Finely dice the leftover onion and mix it with the sweet potato, bell pepper, and zucchini. Wrap these vegetables in the foil along with the bay leaf, if preferred, to create a package. Grill it on the rack over the coals for approximately 20 minutes, flipping it several times with tongs until the vegetables become soft. Empty the contents into the beans and mix well. Grill the steaks on each side until they are cooked according to your preference, then serve them with the warm salad.
Summary:
- Calories: 1334 kcal
- Fat: 46 g
- Protein: 78 g
- Carbs: 169 g
- Potassium: 4208 mg
- Magnesium: 414 mg