Red curry steak with pea salad

After a dish with a spicy kick? This red curry steak is a speedy family favourite.

4

10m

Note: + resting time

10m

Ingredients

  • 1 tbs red curry paste
  • 1 tbs coconut milk
  • 4 Coles Beef Porterhouse Steaks
  • 150g sugar snap peas, trimmed
  • 150g green beans, trimmed, halved
  • 120g pkt Coles Australian Baby Spinach
  • 1/2 red onion, thinly sliced
  • 1/2 cup fresh mint leaves
  • 1 long red chilli, thinly sliced (optional)
  • 2 tbs olive oil
  • 1 tbs lime juice
  • Lime wedges, to serve

Method

STEP 1

Preheat barbecue grill or chargrill on high. Combine curry paste and coconut milk in a shallow glass or ceramic dish. Add the beef and turn to coat.

STEP 2

Cook the beef for 3-4 mins each side or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.

STEP 3

Meanwhile, combine the sugar snap peas and green beans in a large heatproof bowl. Cover with boiling water and stand for 1 min. Refresh under cold water. Drain.

STEP 4

Combine the sugar snap peas mixture, spinach, onion, mint and chilli, if using, in a large bowl. Drizzle with the oil and lime juice. Toss to combine. Season.

STEP 5

Divide the beef and salad among serving plates. Serve with the lime wedges.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.