Curried Rib-Eye Steak

  • Preperation
  • Cooking
  • Servings

Shopping List

  • 1 tbsp Sharwood's Tikka Curry Paste
  • 2 x 6 oz rib-eye steaks
  • 1 tbsp natural yoghurt
  • 1/2 tsp ground black pepper, coarsely cracked
  • 1 tsp Sharwood's Mild Curry Powder
  • 2 large carrots, grated
  • 1 zucchini, sliced thinly
  • 1 red onion, peeled and sliced thinly
  • 2 tbsp mayonnaise
  • 1 tbsp white wine vinegar


    1. Remove the steaks from the fridge 30 minutes before cooking. Cover both sides of the steak in Sharwood's Curry Paste , yoghurt and black pepper.
    2. For the salad, mix together the mayonnaise, white wine vinegar and curry powder. Add the dressing into a bowl with all the sliced vegetables and mix thoroughly.
    3. Heat a large non-stick fry or griddle pan to a medium heat. Place the steaks in the pan and cook for 2 minutes on each side. 
    4. Rest for 5-10 minutes and slice thinly.
    5. Serve over a portion of the salad.

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