Curried Rib-Eye Steak
tbsp Sharwood's Tikka Curry Paste
2 x 6
oz rib-eye steaks
tbsp natural yoghurt
tsp ground black pepper, coarsely cracked
tsp Sharwood's Mild Curry Powder
large carrots, grated
zucchini, sliced thinly
red onion, peeled and sliced thinly
tbsp white wine vinegar
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.
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.
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.
Rest for 5-10 minutes and slice thinly.
Serve over a portion of the salad.
Serve & Enjoy
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