Mexican steak with sweet potato wedges and bean saladBluff Meat Supply
Preheat oven to 220C (200C fan-forced). Line a baking tray with baking paper. Wash sweet potato well and pat dry. Cut into wedges lengthways, leaving skin on. Toss in a large bowl with 2 tsp of the spice mix and 2 tbsp of reserved oil. Place in a single layer on prepared tray. Season with salt. Bake for 30-40 mins or until tender and browned.
Meanwhile, combine remaining spice mix, lime rind and 2 tablespoons of reserved oil in a small bowl. Rub all over steak.
Preheat a barbecue grill or chargrill on high.
Cook green beans in a large saucepan of boiling water for 1 min. Drain and refresh in a bowl of iced water. Drain well. Combine green beans, kidney beans, tomato, onion and peppers in a large bowl. Pour remaining reserved oil into a measuring jug and top up to 1/4 cup with vegetable or olive oil. Add lime juice and season. Add dressing to bean mixture and toss well.
Season steak. Cook on grill for 2 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Rest for 5 mins. Slice. Add coriander to salad and season.
Serve sliced steak and any juices with wedges, sour cream and salad.