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Beef and Bean Salad

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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


1 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.
2 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.
3 Toss remaining ingredients together. Pile salad and sweet potato on serving plates. Slice steaks thinly, place on top of salad.


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