Venezuelan Beef with Salad of Sweet Potato
Venezuelan Beef with Salad of Sweet Potato



  • 3 tbsp grated onion
  • 2 tsp veg oil
  • 2 tsp tamarind paste
  • 1 tsp ground cumin
  • 2 tbsp chopped coriander leaves
  • 1 tsp sweet smoked paprika
  • 2 fillet steaks, about 130g each
  • 400g tin of black beans, drained
  • 160g sweet potato cubes
  • 1 red capsicum, sliced
  • 1 zucchini, sliced
  • 1 bay leaf
  • Add 1 tsp of oil, the lime zest, tamarind, 2 tbsp coriander, cumin, paprika, and 1 tsp to the grated onion in a bowl. Mix well, then coat the steaks with half of the onion mixture. Mix the remainder with the lime juice, the rest of the coriander, and the beans in a serving bowl.
  • Mix the sweet potato, capsicum, and zucchini with a splash of oil, and barbecue in a foil parcel for about 20 mins or until tender. Tip the veggies in with the beans and toss well - this is your delicious Latin American side dish! Barbecue the steaks on both sides until medium-rare (or to your liking), then serve with the warm salad.
35 mins
2 serving

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