Curried Steaks with Spiced Roasted New Potato Salad & Mango-Chilli Salad

These spicy steaks are a perfect Father's Day treat

INGREDIENTS
INSTRUCTIONS
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INGREDIENTS

Serves 4
200g TOTAL 2%
4 x 175g lean sirloin or rump steaks
1 tbsp Garam Masala
½ lime, juice
750g baby new potatoes, halved if larger than bite sized
2 tsp cumin seed, crushed
1 tbsp coriander seed, crushed
2 garlic cloves, crushed
3 tbsp sunflower oil
250g sugarsnap peas
1 red chilli, finely chopped
1 just-ripe mango, diced
4 spring onions, chopped
1 lime, zest & juice
Few sprigs flat –leafed parsley, chopped
Few sprigs mint, chopped

15'-30'
Serves 4
INSTRUCTIONS
  1. Heat oven to 220°C / 425°F / Gas Mark 7. Rub steaks with Garam Masala and lime juice and set aside for 20 minutes. Line a baking tray with non-stick baking paper, add the potatoes, cumin and coriander seed, garlic and 2 tbsp oil. Mix well and roast for 30 minutes until golden and cooked through. Cool for a few minutes.
  2. Heat the remaining oil in a large frying pan, add the steaks and cook on a high heat for 2 minutes on each side (for rare, or 3 minutes for medium). Cover with foil and leave to rest for 5 minutes.
  3. Bring a pan of water to the boil, add the sugar snaps and cook for 1 minute, drain and rinse under cold water, halve then mix with the chilli, mango, spring onions, lime zest and juice.
  4. Mix the potatoes with the herbs and yoghurt. Serve with the steak, and pan juices and salad.

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