BRAZILIAN-STYLE BEEF WITH SWEET POTATO SALAD

PREP 10 MINS COOK 35 MINS 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 puree

1 tsp ground cumin

4 Tbsp chopped coriander 1 tsp smoked paprika

1 tsp water

2 (about 125g each) beef fillet

steaks, trimmed of fat

400g can no-added-salt black

beans, drained

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 to the onion. 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. 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 to make a parcel. Cook on the barbecue grill 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 sweet potato salad.

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