Brazilian beef with sweet potato wedges

50 minutes


Brazilian beef

  • 4 steaks, such as pavé de boeuf, rib-eye or rump, each about 150g
  • 3 tbsp of Brazilian BBQ Sauce, plus extra to serve
  • salt
  • vegetable oil, for grilling

Sweet potato wedges

  • 450g of sweet potato
  • 1 tbsp of rapeseed oil
  • salt
  • freshly ground black pepper


  • mixed salad leaves
  • 4 large ripe tomatoes, chopped
  • 1/2 red onion, finely chopped
  • 150g of sweetcorn
  • 1 lime
  • fresh coriander


Place the steaks in a large shallow dish and add the Brazilian BBQ sauce, turning the steaks in the sauce to coat. Cover the dish and set aside to marinate for 2–3 hours, or overnight
Cut the sweet potatoes into chunky wedges then add to a large bowl (or resealable plastic bag) with the oil. Season to taste with salt and pepper then toss to coat in the seasoned oil. Set aside until ready to cook
Preheat the oven to 200°C/gas mark 6
Spread the sweet potato wedges out in a single layer on a baking tray or roasting tin. Cook for 35–45 minutes until crisp, golden brown and soft in the middle
To cook the steaks, lightly oil a griddle pan and place over a medium-high heat. Alternatively, preheat a barbecue for grilling and lightly oil the grill rack
Remove the steaks from the marinade and season with a little salt. Grill in the pan or on the barbecue for 3–5 minutes on each side, depending on the thickness of the steaks and how well-done you would like them
Toss the salad leaves, tomatoes and onion together in a bowl with the sweetcorn. Tear in a few fresh coriander sprigs and add a good squeeze of lime juice to taste
Serve the steaks with the wedges, salad and some extra sauce on the side for dipping