Brazilian beef with sweet potato salad

• onion↗1 large

  (about 175 g), peeled and left whole

• rapeseed oil↗2 tsp tsp
• lime↗1

  zest and juice

• tamarind paste↗2 tsp tsp
• ground cumin↗1 tsp tsp
• coriander2 tbsp chopped tbsp

  plus a handful

• smoked paprika↗1 tsp tsp
• lean fillet steaks↗2 lean

  (about 125 g each), excess fat trimmed

• black beans↗400g can g

  or black-eyed beans, drained

• sweet potato↗160g g

  cut into 2 cm cubes

• red pepper↗1

  seedless, sliced

• zucchini1

  (about 200 g), sliced

• bay leaf↗1

  (optional)

Step-by-step instructions

1. 1

   Grate the onion into a bowl until you get 3 tbsp of grated onion. Leave the rest whole and set aside. Add 1 tsp oil, lime zest, tamarind, cumin, 2 tbsp coriander, smoked paprika and 1 tsp water. Mix well, then use half of the spicy paste to coat the steaks on all sides. Mix the remaining with lime juice, the rest of the coriander and the beans in a serving bowl.

2. 2

   Light the barbecue (or see the tip below to cook in the oven). Take a large sheet of foil and spray it with the remaining oil. Finely chop the remaining onion and mix it with the sweet potato, pepper and zucchini. Wrap in foil together with the bay leaf, if using, to make a packet. Cook on the grill over the coals for about 20 minutes, turning several times with tongs, until the vegetables are soft. Transfer the contents to the beans and mix well. Grill the steaks on the barbecue on both sides to desired doneness, then serve them with the warm salad.