
beef
Char grilled African-style steaks with pineapple marinade and spiced beans
Serves
4
Prep Time
10
Cook Time
15
Ingredients
4 x 200g | Beef blade steaks, trimmed |
1 cup | Fresh pineapple, cored and roughly chopped |
2 cloves | Garlic, peeled |
¼ cup | Peanuts |
1 tbsp | Smoked paprika |
2 tbsp | Sunflower oil |
1 | Broccoli head, cut into florets |
Spiced beans | |
1 tbsp | Extra virgin olive oil |
1 clove | Garlic, sliced |
1 | Red capsicum, sliced |
1 x 400g can | Cannellini beans, drained and rinsed |
1-2 tbsp | Lemon juice |
1 tsp | Smoked paprika |
¼ cup | Chopped flat-leaf parsley |
Method
1 | Place the blade steaks on a tray while you make the marinade. |
2 | Place the pineapple, garlic, peanuts, paprika and 1 tablespoon of oil into a blender or food processor, and blend to a smooth paste. Spoon half the marinade over the steaks and marinate for 30 minutes in the fridge. Reserve the remaining marinade for serving. |
3 | Blanch broccoli in boiling water for 1 minute, then refresh in iced water. Drain and char grill for 1-2 minutes on each side. |
4 | For spiced beans, heat the oil in a frying pan over low-medium heat and cook the garlic for around 1 minute, until fragrant but not brown. Add the capsicum and cook for 2-3 minutes, and then add the beans, lemon juice and paprika and toss to warm through. Season to taste and fold the parsley through before serving. |
5 | Heat 1 tablespoon of oil in a large frying pan and cook the steaks for 3 minutes each side for medium. The mixture will catch a little in the pan, but it makes a delicious crust on the beef. |
Tips
1 | For a more textural marinade, finely chop the ingredients or pound them in a mortar and pestle. |
2 | To save time, drain a tin of pineapple instead of using a fresh one. |
3 | Try swapping the blade steaks for rump, sirloin or veal schnitzels. |