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

Instructions

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.

Serve & Enjoy