Ingredients for Brazilian-Style Beef with Sweet Potato Salad

Here’s what you’ll need for this delightful dish:

• 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 for garnish)
• 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)

Nutritional Information

This Brazilian-inspired dish is a healthy and satisfying meal, packed with protein, fiber, and essential vitamins. The lean fillet steaks provide a great source of protein, while the sweet potatoes offer fiber and vitamin A. Black beans add antioxidants and additional fiber, while the vegetables contribute a variety of vitamins and minerals that support overall health.

How to Make Brazilian-Style Beef with Sweet Potato Salad

Step 1: Prepare the Marinade and Coat the Steaks

• Grate the onion into a bowl, using about 3 tablespoons of grated onion. Set the remaining whole onion aside.
• Add 1 tsp rapeseed oil, lime zest, tamarind paste, cumin, 2 tbsp coriander, smoked paprika, and 1 tsp water to the grated onion. Mix thoroughly to form a marinade.
• Use half of this marinade to coat the fillet steaks evenly, ensuring they are fully covered. Set them aside.
• In a separate bowl, combine the remaining marinade with lime juice, the remaining coriander, and the black beans. Set this aside to allow the flavors to meld.

Step 2: Cook the Vegetables and Grill the Steaks

• Preheat your barbecue or follow the alternative cooking method provided below.
• Drizzle 1 tsp oil over a large sheet of foil. Finely chop the remaining onion and mix it with the sweet potato, red pepper, and courgette.
• Wrap the vegetable mixture in the foil along with the optional bay leaf to make a sealed parcel. Place the parcel on the barbecue rack for about 20 minutes, turning occasionally, until the vegetables are tender.
• Meanwhile, barbecue the steaks on both sides until they reach your desired level of doneness.
• Once the vegetables are cooked, toss them into the bowl with the beans and mix thoroughly.

Alternative Cooking Method

If you prefer not to use a barbecue, you can grill or pan-fry the steaks. For the vegetable parcel, preheat your oven to 200°C (180°C fan/gas 6). Roast the vegetables for 25-30 minutes until tender.

Why You Should Try This Brazilian-Style Beef Dish

This dish is perfect for special occasions because it combines rich, bold flavors with fresh ingredients. The marinated fillet steaks provide a smoky, spicy flavor, while the sweet potato salad adds a refreshing, hearty contrast. The combination of tamarind, cumin, and smoked paprika elevates the dish, making it a true standout at any celebration.

Customization Tips for Your Brazilian-Style Beef

• Adjust the spice: If you prefer a milder dish, reduce the amount of tamarind paste or smoked paprika.
• Add more veggies: Feel free to include additional vegetables such as carrots, spinach, or tomatoes to boost the nutritional content.
• Substitute beans: If you don’t have black beans, kidney beans or chickpeas work as great alternatives.