Red curry steak with pea salad
After a dish with a spicy kick? This red curry steak is a speedy family favourite.
Note: + resting time
- 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
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.
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.
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.
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.
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.