Name: Red curry steak with pea salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Cuisine: asian
Ingredients: 28.00 gm red curry paste; 20.20 gm coconut milk; 4 Beef Porterhouse Steaks; 150g sugar snap peas, trimmed; 150g green beans, trimmed, halved; 120g pkt Baby Spinach; 1/2 red onion, thinly sliced; 125.00 ml fresh mint leaves; 1 long red chilli, thinly sliced (optional); 36.40 gm olive oil; 21.00 gm lime juice; Lime wedges, to serve

Red curry steak with pea salad

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Elevate beef steaks with zesty red curry paste for a burst of flavor.

Ingredients:

28.00 gm red curry paste
20.20 gm coconut milk
4 Beef Porterhouse Steaks
150g sugar snap peas, trimmed
150g green beans, trimmed, halved
120g pkt Baby Spinach
1/2 red onion, thinly sliced
125.00 ml fresh mint leaves
1 long red chilli, thinly sliced (optional)
21.00 gm lime juice
Lime wedges, to serve

Instructions:

- Preheat the barbecue grill or chargrill on high heat. - Mix the curry paste and coconut milk in a shallow glass or ceramic dish. - Add the beef and ensure it is evenly coated with the mixture.
Sear beef steaks for 3-4 minutes on each side to desired doneness. Remove from pan, cover with foil, and let rest for 5 minutes before serving.
In a large heatproof bowl, mix the sugar snap peas and green beans. Pour boiling water over the vegetables and let sit for 1 minute. Quickly cool them down by rinsing under cold water, then drain.
In a large bowl, mix together the sugar snap peas, spinach, onion, mint, and chili. Drizzle with oil and lime juice, then toss to coat. Season to taste.
Plate the beef and salad, then garnish with fresh lime wedges before serving.

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