Toss a bunch of curry covered steaks through mixed salad leaves and cherry tomatoes for a piquant and delightfully refreshing thai bbq beef salad
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.