BBQ Beef Rump Steaks and Sweet Potato

Preheat the barbecue grill to high (see Don't have a barbie?). Thinly slice the unpeeled sweet potatoes into rounds. Finely chop the capsicum. Thinly slice the spring onion. Drain and rinse half the black beans*. Put the sweet potato in a bowl, drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat.

Combine half the barbecue seasoning, half the worcestershire sauce*, 2 tsp olive oil, 2 tsp balsamic vinegar and 1 tsp sugar in a large bowl. Add the capsicum, spring onion and beans and stir to combine. Taste, then season with salt and pepper.

Reduce the barbecue grill to medium-high and cook the sweet potato on the grill for 6-7 mins each side until tender. Remove from the grill.

Meanwhile, drizzle the steaks with 2 tsp olive oil, scatter with the remaining barbecue seasoning, season with salt and pepper and turn to coat. Cook the steaks on the barbecue grill for 2-3 mins each side for medium-rare, or until cooked to your liking. Remove from the grill and rest for 3 mins.

Divide the steaks, sweet potato and bean salad among plates, dollop with smoky aioli and enjoy!

No worries, you can use a chargrill pan or frypan over high heat – just adjust the cook times!