Curried Steaks with Spiced Roasted New Potato Salad & Mango-Chilli Salad
These spicy steaks are a perfect Father's Day treat
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
- 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.
- 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.
- 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.
- Mix the potatoes with the herbs and yoghurt. Serve with the steak, and pan juices and salad.
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