Beef And Peanut Salad - cooking recipe

Ingredients

6 None new potatoes
4 oz green beans, trimmed and cut into 2-inch engths
1 medium red onion, cut into thin wedges
9 oz grape or cherry tomatoes, halved
3 oz mixed salad greens
1 tbsp peanut oil
10 oz sirloin or rib-eye steak
2 tsp Massaman curry paste
1/2 cup coconut milk
1 tbsp crushed peanuts

Preparation

Cook the potatoes in a medium saucepan of boiling water 6-8 mins or until tender. Add the green beans and cook 2 mins longer. Drain and run under cold water to cool. Cut the potatoes in half then slice thickly. Place in a large bowl with green beans, onion, tomato and salad greens.
Heat the oil in a large skillet on medium-high heat. Season the steak with salt and freshly ground black pepper. Cook the steak 2 mins each side for medium or until desired doneness. Transfer to a plate. Cover with foil; let stand 5 mins to rest. Slice thinly and toss with salad. Arrange on serving plates.
Add the curry paste and coconut milk to the same skillet on medium heat. Simmer, stirring, until well combined. Remove from heat and cool slightly. Drizzle over salad. Serve sprinkled with nuts.