My goodness it has been a long time since I had a steak on the BBQ. We bought some sirloin steaks on the weekend and I couldn’t wait to get home and fire up our new Weber. I knew exactly what I was going to cook.
Joel set me up so I could catch up on some Australian TV and I have lost quite of few hours of my evenings lately watching My Kitchen Rules and The Block: All Stars. I can’t decide what I like watching more – stressed out cooking frenzy or stressed out reno frenzy. I’d prefer both without the stress.
On My Kitchen Rules the gorgeous Melbourne ladies, Angela and Melina, made Baharat Beef with Sweet Potato Mash and Mint Yoghurt Sauce. Gosh it sounded good and now I’ve given it a whirl I can verify it tastes fantastic. The mash alone is worth making again and again. I want to serve it with a sticky Asian style braised lamb shank or BBQ chicken thighs marinated in soy, ginger, garlic, lime, lemongrass and oil. Or just stick with the recipe and replace the steak for some lamb cutlets, chops or backstrap – the flavours just would work perfectly with lamb. But our steaks were beautifully cooked to medium/rare and I’ll be making this recipe again and again.
baharat bbq steaks with sweet potato mash and mint yoghurt sauce
(adapted from a recipe from Angela and Melina from My Kitchen Rules)
4 x 150g scotch fillet steaks (I used sirloin steaks)
500g cherry vine tomatoes
2 tsp olive oil
sea salt and freshly ground black pepper
2 tbs olive oil
1 tbs sweet paprika
3 tsp ground black pepper
3 tsp ground cumin
2 tsp ground coriander
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground cardamom
½ tsp ground star anise
¼ tsp ground nutmeg
mint yoghurt sauce
250g (1 cup) Greek yoghurt
juice of 1 lime
1 garlic clove
1 cup fresh mint leaves (plus extra for garnish)
pinch cayenne pepper
pinch ground cumin
pinch sweet paprika
sweet potato mash
1kg sweet potatoes, peeled, sliced thickly
¼ cup finely chopped coriander
2 tbs sweet chilli sauce
1 tbs soy sauce
1 tbs butter
Mix all the spices together for the spice marinade and rub all over the steaks. Cover and leave in the fridge to marinade for several hours or overnight. Bring the meat to room temperature right before cooking.
Process all the ingredients for the mint yoghurt sauce. Season to taste.
Preheat oven to 200 degrees C (395 degrees F).
To make the mash place the sweet potato in a baking dish. Zest the limes and put aside. Slice the lime in half and place, cut side down, on the top of the sweet potatoes. Cover the dish with foil and bake for 40 minutes or until the sweet potatoes are soft and cooked through. Carefully remove the foil and squeeze the limes over the sweet potatoes and mash until smooth. Add the reserved lime zest and remaining ingredients and give it all a quick mash together.
Put the cherry tomatoes on a tray and drizzle with the oil. Season and roast for 15-20 minutes.
Preheat the BBQ to hot. Season the steaks with salt and drizzle a little oil over each steak (I just try and pat a little oil on the steak as I don’t want to brush off any of the lovely spices). Cook the steak for 2-3 minutes each side and let it rest for 10 minutes on a warm plate covered with foil. The resting time is worth it.
Place some mashed sweet potato on each plate then the steaks. Top with some roasted tomatoes and a good drizzle of the mint yoghurt sauce and garnish with the extra mint leaves. So, so scrumptious.