Baharat Beef with Sweet Potato Mash and Mint Yoghurt Sauce
Preparation time:
1 hour
Cooking time:
1 hour
Serves:
4
MKR Tested
MKR Tested

Ingredients

Baharat Beef

  1. 4 x 150g scotch fillet steaks
  2. 1 tbs olive oil

Roast Tomatoes

  1. 500g cherry vine tomatoes
  2. 2 tsp olive oil

Spice Marinade

  1. 2 tbs olive oil
  2. 1 tbs sweet paprika
  3. 3 tsp ground black pepper
  4. 3 tsp ground cumin
  5. 2 tsp ground coriander
  6. 2 tsp ground cinnamon
  7. 1 tsp ground cloves
  8. 1 tsp ground cardamom
  9. ½ tsp ground star anise
  10. ¼ tsp ground nutmeg

Mint Yoghurt Sauce

  1. 250g (1 cup) plain yogurt
  2. Juice of 1 lime
  3. 1 garlic clove
  4. 1 cup fresh mint leaves (plus extra for garnish)
  5. pinch cayenne pepper
  6. pinch ground cumin
  7. pinch sweet paprika

Sweet Potato Mash

  1. 1kg sweet potatoes, peeled, sliced thickly
  2. 1 lime
  3. ¼ cup finely chopped coriander
  4. 2 tbs mango chutney
  5. 1 tbs soy sauce
  6. 1 tbs butter
  7. 1 long red chilli, finely chopped

Notes

  1. This spice marinade would also work well with pork, chicken or lamb.
  2. If time allows, marinate steaks overnight, which will give a good depth of flavour.
  3. Cooking steaks in two batches ensure you don't overcrowd the pan causing them to steam or stew. They would also be delicious cooked on the barbecue.
  4. For more great beef recipes, visit Yahoo!7 Food

Method

  1. To make spice marinade, combine all ingredients in a large bowl. Add beef and rub in marinade. Refrigerate, covered, for several hours or overnight.
  2. To make yoghurt mint sauce, process all ingredients until smooth.
  3. To make mash, preheat oven to 200C.
  4. Place potatoes in a deep baking dish. Season. Zest lime and set zest aside until later. Cut lime in half and place, cut side down, on top of potatoes. Cover dish tightly with foil. Roast for 30 minutes or until very tender. Remove foil being careful of escaping steam. Squeeze cooked limes over potatoes. Mash. Add reserved lime zest and remaining ingredients. Mash to combine.
  5. Place tomatoes on an oven tray. Drizzle with oil and season. Roast for 15-20 minutes or until tender, charred and split.
  6. Bring steaks to room temperature. Season with salt. Heat half the oil and butter in a large frying pan over medium-high heat. Cook two of the steaks for 2-3 minutes on each side. Transfer to a warm plate and stand for 5 minutes. Wipe pan clean. Repeat with remaining steaks.
  7. Serve sliced beef with mash, tomatoes and sauce.