Brazilian beef with sweet potato wedges


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It’s nearly barbecue time and what better way to kick-start the season than with an easy recipe for Brazilian beef with sweet potato wedges; this recipe takes full advantage of the easy marinade sauce, and the salad offers up a tasty blend of tomatoes, herbs and spices. The beef is marinated in the sauce for a few hours before being cooked, either over coals or in a heavy-based griddle pan. The succulent steaks are then served with crispy sweet potato wedges and a side salad for a truly delicious 'al fresco' family meal.

This recipe is super easy to prepare, and you can choose any beef steak according to your personal preference, although I have suggested a thick pavé de boeuf, rib-eye or a nice juicy rump steak. Just pop the steak into the marinade overnight or a few hours before you intend to cook it, to let the flavours permeate the meat. You can also pre-prepare the sweet potato wedges too, no need to peel the potatoes, just cut them into chunky wedges, pop them in a bag with a tablespoon of oil and seasoning, and set them to one side until cooking.

The sweet, spicy and tangy flavours of the sauce make for a brilliant dip once the beef and potatoes are served too. A crisp seasonal salad goes wonderfully with this meal, and for an extra Brazilian flavour, you can add lime juice to the salad dressing.

Just one tip, make sure the beef and potatoes are at room temperature before you start to cook them.




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


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
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