Mexican steak with sweet potato wedges and bean salad
Ingredients • 800g small sweet potato • 30g packet taco spice mix • 280g jar Coles Brand Mixed Char…
Ingredients
• 800g small sweet potato
• 30g packet taco spice mix
• 280g jar Coles Brand Mixed Chargrilled Peppers, drained reserving oil
• 1 teaspoon grated lime rind
• 1.2kg Coles Australian Beef Rump Steak
• 375g green beans, halved
• 400g can Coles Brand Red Kidney Beans, rinsed, drained
• 200g Perino tomatoes, halved
• 1/2 small red onion, sliced thinly
• Olive oil or vegetable oil, to top up
• 1/4 cup lime juice
• 1/2 cup coriander leaves
• 3/4 cup sour cream
Method
1. Preheat oven to 220C (200C fan-forced). Line a baking tray with baking paper. Wash sweet potato well and pat dry. Cut into wedges lengthways, leaving skin on. Toss in a large bowl with 2 tsp of the spice mix and 2 tbsp of reserved oil. Place in a single layer on prepared tray. Season with salt. Bake for 30-40 mins or until tender and browned.
2. Meanwhile, combine remaining spice mix, lime rind and 2 tablespoons of reserved oil in a small bowl. Rub all over steak.
3. Preheat a barbecue grill or chargrill on high.
4. Cook green beans in a large saucepan of boiling water for 1 min. Drain and refresh in a bowl of iced water. Drain well. Combine green beans, kidney beans, tomato, onion and peppers in a large bowl. Pour remaining reserved oil into a measuring jug and top up to 1/4 cup with vegetable or olive oil. Add lime juice and season. Add dressing to bean mixture and toss well.
5. Season steak. Cook on grill for 2 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Rest for 5 mins. Slice. Add coriander to salad and season.
6. Serve sliced steak and any juices with wedges, sour cream and salad.
