Beef and bean salad

Beef and bean salad


2 thick-cut sirloin steaks, trimmed (300g each)

2 tsp thyme leaves

2 small red sweet potatoes, peeled

400 g green beans, trimmed, cooked

1 bunch asparagus, trimmed, cooked

1 red capsicum, finely sliced

1 small bunch coriander, leaves only

1 red chilli, sliced

1 tbsp olive oil


  • Brush or spray steaks lightly with oil. Sprinkle with thyme. Preheat barbecue to hot, or a pan to moderately-hot. Cook steaks on one side until the first sign of moisture appears. Turn steaks once only. When cooked to preferred doneness, remove and rest steaks for 5 mins.
  • Peel sweet potatoes with a potato peeler into long, thin slices. Brush or spray the slices lightly with oil. Heat a non-stick frypan until hot, cook slices in small batches until crisp.
  • Toss remaining ingredients together. Pile salad and sweet potato on serving plates. Slice steaks thinly, place on top of salad.


  • Always preheat the pan when you are cooking meat to ensure it browns well.
  • Use a pan that suits the quantity of meat to be cooked so that it doesn’t stew in the pan.
  • Always oil the meat and not the pan so that the oil doesn’t burn.
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