Marsala-spiced steak with curried vegetables recipe

  • Serves 4
  • 10mins to prepare and 25mins to cook, plus 5mins to rest
  • 870 calories / serving
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Give your steak an Asian twist with a homemade marsala-spiced marinade. Serve with lots of curried vegetables for extra flavour.

In a small bowl, mix the olive oil, cumin, peppercorns and cinnamon. Season to taste and pour over the steaks, turning to thoroughly coat. Set aside to marinate.

Bring a large pot of water to the boil and blanch the cauliflower for 5 minutes.

Meanwhile, heat the curry paste in a large pan over a medium heat for 1 minute. Add the chopped tomatoes and stock and simmer for 5 minutes. Drain the cauliflower, then add to the tomatoes along with the green beans. Cook for 5 minutes. Stir through the spinach and cook for a further 2 minutes until the spinach has wilted.

Set a griddle pan over a medium to high heat and cook the steaks for 2-2 1/2 minutes on each side for a medium-rare steak. Add another minute for a medium to well-done steak. Loosely cover the steaks with foil and leave to rest for 5 minutes.

Slice the steak in half and serve on individual plates with the curried vegetables and toasted naan bread on the side.

Tip: Use up leftover veg in the fridge by substituting cauliflower for broccoli, or green beans for peas.

See more Steak recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 15ml (1tbsp) olive oil
  • 1tbsp ground cumin
  • 1/2tbsp peppercorns, crushed
  • 1tsp ground cinnamon
  • 4 x 200g (7oz) rump steaks
  • 1 head cauliflower, cut into florets
  • 3 tbsp curry paste
  • 400g (13oz) tinned chopped tomatoes
  • 100ml vegetable stock
  • 200g (7oz) fine green beans
  • 200g spinach
  • 4 x mini naan bread, to serve
  • Energy 3660kj 870kcal 44%
  • Fat 31g 44%
  • Saturates 6g 30%
  • Sugars 12g 13%
  • Salt 5.4g 90%

of the reference intake
Carbohydrate 90.1g Protein 64.4g Fibre 10.4g


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