Brazilian-style beef with sweet potato salad

Cook this veg-packed steak dinner on the barbecue, or in the oven for ease – it’s part of the Summer Diet Plan on bbcgoodfood.com

Brazilian-style beef with sweet potato salad

SERVES 2 PREP 10 mins COOK 35 mins EASY

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)

1 Grate the onion into a bowl until you have 3 tbsp grated onion. Leave the remainder in one piece and set aside. Add 1 tsp of the oil, the lime zest, tamarind, cumin, 2 tbsp coriander, smoked paprika and 1 tsp water. Mix well, then use half the spice paste to coat the steaks all over. Mix the rest with the lime juice, remaining coriander and the beans in a serving bowl. 2 Light the barbecue (or see tip, right, to cook in the oven). Take a large piece of foil and drizzle with the remaining oil. Finely chop the rest of the onion and mix with the sweet potato, pepper and courgette. Wrap in the foil along with the bay leaf, if using, to make a parcel. Cook on the rack over the coals for about 20 mins, turning several times with tongs until the veg is tender. Tip the contents into the beans and toss well. Barbecue the steaks on both side until cooked to your liking, then serve with the warm salad.

GOOD TO KNOW healthy • low fat • low cal • folate • vit c • 5 of 5-a-day • gluten free

PER SERVING 466 kcals • fat 13g • saturates 4g • carbs 40g • sugars 19g • fibre 17g • protein 40g • salt 0.8g

If you don’t want to barbecue the steak, you can grill or pan-fry and roast the parcel in the oven at 200C/180C fan/gas 6 for 25-30 mins, or until the veg is tender.