• 1 large onion (about 175g), peeled and left whole
  • 2 tsp rapeseed oil
  • 1 lime, zested and juiced
  • 2 tsp tamarind paste
  • 1 tsp ground cumin
  • 2 tbsp chopped coriander, plus a handful
  • 1 tsp smoked paprika
  • 2 lean fillet steaks (about 125g each), fat trimmed away
  • 400g can black beans or black-eyed beans, drained
  • 160g sweet potato, cut into 2cm cubes
  • 1 red pepper, deseeded and chopped
  • 1 courgette (about 200g), sliced
  • 1 bay leaf (optional)


  • STEP 1

    Grate the onion into a bowl until you have 3 tbsp grated onion. Leave the remainder in one piece and set aside. Add 1 tsp of the oil, the lime zest, tamarind, cumin, 2 tbsp coriander, smoked paprika and 1 tsp water. Mix well, then use half the spice paste to coat the steaks all over. Mix the rest with the lime juice, remaining coriander and the beans in a serving bowl.

  • STEP 2

    Light the barbecue (or see tip, below, to cook in the oven). Take a large piece of foil and drizzle with the remaining oil. Finely chop the rest of the onion and mix with the sweet potato, pepper and courgette. Wrap in the foil along with the bay leaf, if using, to make a parcel. Cook on the rack over the coals for about 20 mins, turning several times with tongs until the veg is tender. Tip the contents into the beans and toss well. Barbecue the steaks on both side until cooked to your liking, then serve with the warm salad.


If you don’t want to barbecue the steak, you can grill or pan-fry and roast the parcel in the oven at 200C/180C fan/gas 6 for 25-30 mins, or until the veg is tender.

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.8 out of 5.4 ratings