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.
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