Curry Crusted Steak with Easy Pan Sauce
By OcadoLife
Published on 11 August 2025
This Curry Crusted Steak with Easy Pan Sauce from chef, food writer and MasterChef runner-up Omar Foster is a delicious fusion of French technique and Indian-style spices, with a sensational sauce. Once the steak’s done, simply deglaze the hot pan by splashing in beef stock and scraping up all the tasty browned bits, so that all that flavour is pulled into the rich sauce. “I’ve added a touch of spice for warmth and depth,” says Omar. “And if you’re a fan of creamed spinach, you’ll love this twist – kale cooked with coconut cream and turmeric. I like to add broccoli, but if chips are calling your name, go for it.”
This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free.
Time and servings
35 minsTotal time
2Servings
15 minsPrep time
20 minsCooking time
Ingredients
- 2 rump or sirloin steaks (approx. 200g each), at room temp
- 2 tbsp olive oil
- 2 tbsp curry powder (mild or hot)
- 150g sliced kale
- 25g unsalted butter
- 2 garlic cloves, peeled and smashed
- 2 thyme sprigs, leaves picked
- 500ml beef stock, hot (gluten free, if required)
- 1 tbsp coconut cream
- 1 tbsp turmeric
- 1 lime, juiced
- 200g Tenderstem broccoli, steamed
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Rub the steaks with 1 tbsp oil, followed by the curry powder; season well. Leave to marinate for 10 mins.Step 2
For the kale, arrange the leaves on a baking tray and toss with the remaining 1 tbsp oil; season. Bake for 8 mins, or until tender and charred. Set aside.Step 3
For the steaks, melt half the butter in a large frying pan over a medium-high heat, until foaming (add a little more if needed). Cook the steaks for 2½ mins on each side for medium-rare or until cooked to your liking, adding the remaining butter, garlic and thyme as you flip them. Remove to a plate to rest for 10 mins loosely covered.Step 4
To deglaze, add the beef stock and turn up the heat. Leave to bubble for 5-7 mins or so, scraping up all the caramelised bits from the bottom of the pan, until the liquid has thickened and reduced by half. Pass through a sieve before serving.Step 5
Meanwhile, bring the coconut cream, turmeric and lime juice to a boil in a pan. Remove from the heat and stir through the kale.Step 6
Serve the steaks with the pan juices, and the creamed kale and steamed broccoli on the side.