Churrasco Beef with Tomato Salad
This churrasco beef packs a flavor punch and is served with a fresh tomato salad, spicy aji sauce and baked sweet potatoes.
Servings 4
Calories 796kcal
Ingredients
- 3 garlic cloves crushed with a garlic press
- 2 Tbsp red wine vinegar
- 2 Tbsp Worcestershire sauce
- 2 tsp cumin seeds
- 1 tsp dried red chili flakes
- 1 kg thick sirloin or flank steak visible fat removed, cut into 12 large chunks
- 4 small sweet potatoes cleaned and skins pricked.
For the Tomato Salad
- 2 small red onions sliced into half rings
- 1 300g can sweetcorn, drained and rinsed
- 4 mixed beefsteak tomatoes sliced
- 2 Tbsp roughly chopped fresh flat-leaf parsley
- 25 g feta crumbled
For the Aji Sauce
- 20 g finely chopped fresh coriander
- 2 thumb-size green chilies deseeded and finely chopped
- 1 shallot finely chopped
- 1 Tbsp rice wine vinegar
- 1 Tbsp extra virgin olive oil
- ½ garlic clove finely chopped
Instructions
- To make the marinade, place the garlic, red wine vinegar, Worcestershire sauce, cumin seeds, and chili flakes in a small dish and whisk to combine.
- Place the steak pieces in a large, sealable freezer bag. Pour the marinade over the steak and seal the bag tightly. Gently turn the bag to make sure the steak is uniformly covered. Place in refrigerator for 2 hours to marinate or overnight if possible. Remove from the fridge 1 hour before cooking to come to room temperature.
- About an hour before ready to enjoy this dish, bake the sweet potatoes in a preheated oven 220C/425F/Gas 7 for 45 minutes, or until soft.
- To make the salad, toss together the red onion, sweetcorn, and tomatoes. Sprinkle with parsley and crumbled feta. Place in the fridge till needed.
- To make the aji sauce, place all the ingredients in a bowl and stir to combine. Place in the fridge till needed.
- The steak can be cooked under the grill/broiler or on a barbecue grill (gas or charcoal). Preheat cooking device to hot.
- Remove steak from marinade and pat dry with a paper towel. Thread onto 4 pairs of metal skewers.
- Grill for 3-4 minutes on each side or to your preferred steak doneness.
- Remove from heat, cover, and rest for 5-10 minutes.
- Divide the tomato salad between 4 plates, add and allow one double skewer of steak, and one baked sweet potato per plate. Drizzle with one-quarter of the aji sauce. Enjoy!
Notes
- Slimming World Syns per serving: 2½ Syns when Food Optimising.
- To use the Aji Sauce in other recipes it is 1½ Syns per serving.
Nutrition
Serving: 1 | Calories: 796kcal | Carbohydrates: 22g | Protein: 78g | Fat: 43g | Saturated Fat: 16g | Polyunsaturated Fat: 21g | Cholesterol: 252mg | Sodium: 312mg | Fiber: 4g | Sugar: 10g