Toss a bunch of curry covered steaks through mixed salad leaves and cherry tomatoes for a piquant and delightfully refreshing thai bbq beef salad
4 Servings
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  • 4 x 200 g beef rump steaks (or sirloin or porterhouse)
  • ½ cup red Thai curry paste
  • 1 tbsp peanut oil
  • 150 g mixed salad leaves
  • 250 g punnet cherry tomatoes, halved
  • 1 small red onion, finely sliced
  • 1 bunch mint, leaves picked
  • Crushed nuts, to serve


  • ¼ cup lime juice
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar

Brush steaks with combined curry paste and oil. Place in a shallow dish. Set aside to marinate for 20 mins.


Preheat barbecue plate on high. Cook steaks 3 to 4 mins each side, until cooked to your liking. Rest, loosely covered with foil, 5 mins. Slice thinly.


Combine leaves, tomatoes, onion and mint in a large salad bowl.


To prepare dressing, whisk ingredients together in a small jug. Toss through salad and top with sliced steak. Sprinkle with nuts to serve.

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