BBQ Beef Rump Steaks and Sweet Potato

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 1pcs capsicum
• 1pcs spring onion
• 380g black beans
• 10g smoky barbecue seasoning
• 20ml worcestershire sauce
• 2pcs beef rump steaks
• 50g smoky aioli
• 23ml olive oil
• 10ml balsamic or red wine vinegar
• 5ml sugar

Method

1. Step 1 — Prep ingredients
   Preheat the barbecue grill to high (see Don't have a barbie?). Thinly slice the unpeeled sweet potatoes into rounds. Finely chop the capsicum. Thinly slice the spring onion. Drain and rinse half the black beans*. Put the sweet potato in a bowl, drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat.
2. Step 2 — Make bean salad
   Combine half the barbecue seasoning, half the worcestershire sauce*, 2 tsp olive oil, 2 tsp balsamic vinegar and 1 tsp sugar in a large bowl. Add the capsicum, spring onion and beans and stir to combine. Taste, then season with salt and pepper.
3. Step 3 — Barbecue sweet potato
   Reduce the barbecue grill to medium-high and cook the sweet potato on the grill for 6-7 mins each side until tender. Remove from the grill.
4. Step 4 — Barbecue steaks
   Meanwhile, drizzle the steaks with 2 tsp olive oil, scatter with the remaining barbecue seasoning, season with salt and pepper and turn to coat. Cook the steaks on the barbecue grill for 2-3 mins each side for medium-rare, or until cooked to your liking. Remove from the grill and rest for 3 mins.
5. Step 5 — Serve up
   Divide the steaks, sweet potato and bean salad among plates, dollop with smoky aioli and enjoy!
6. Step 6 — Don't have a barbie?
   No worries, you can use a chargrill pan or frypan over high heat – just adjust the cook times!

Allergens

Sulfit, Eier