Beef steak with two curries

Name: Beef steak with two curries
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Beef roast beef cut 1.8 lbs; Curry paste red 2 spoonfuls; Extra virgin olive oil 1 ½ tbsp; Fine salt to taste; Coconut milk 0.8 cup; Curry paste yellow 2 spoonfuls; Lemongrass 2; Fresh chili pepper long red 1; Leeks 0.9 cup; Baby carrots 1 ½ cup; Extra virgin olive oil 1 ½ tbsp; Fine salt to taste; Black pepper to taste; Wildflower honey 1 spoonful; Lettuce to taste; Parsley to taste

it br de es fr

398

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 398
Carbohydrates g 11.8
of which sugars g 10.4
Protein g 46.2
Fats g 18.4
of which saturated fat g 3.92
Fiber g 2.8
Cholesterol mg 133
Sodium mg 798

Difficulty: Easy
Prep time: 20 min
Cook time: 20 min
Serving: 4
Cost: High

PRESENTATION

Tagliata di manzo ai due curry is this super exciting Italian fusion dish. I mean, it mixes classic Italian steak with the spicy, aromatic flavors of Thai cuisine. Really! This unique beef curry combines the traditional Italian "tagliata" method—where the beef is sliced while still tender and pink inside—with the exotic touch of two different Thai curry pastes and creamy coconut milk.

The result? A tasty mix of soft beef and aromatic curries that offer a new twist on a favorite. Each piece of meat is embraced by the spicy, fragrant sauce, beautifully complemented by the sweet baby carrots. And look, while tagliata is already a popular choice in northern Italian restaurants, this version with Thai spices is like a culinary adventure waiting to be explored.

The familiar quick cooking is, to be honest, enhanced by unexpected flavors, transforming the dish into more than just a regular beef curry recipe. What makes this sliced beef curry shine is the way fresh Thai ingredients enhance the Italian technique. Seriously, the coconut milk adds a moist and mellow touch, balancing the heat of the curries so the dish remains flavorful without being overwhelmingly fiery.

This fusion is often enjoyed with simple sides like rice or roasted potatoes. It's kinda reminiscent of a traditional trattoria meal but with a bold twist. It’s a fantastic example of how a quick beef curry can feel really special without a lot of time or complicated steps.

Friends and family will love digging into something that feels both familiar and refreshingly new. Plus, the colorful colors on the plate—golden curry sauce, bright carrots, and juicy beef—make it as visually appealing as it is delicious. Whether you’re a fan of traditional Italian food or love exploring new flavors, this fusion of beef curry with a classic flair offers a great way to shake up your dinner routine and surprise everyone at the table. For sure. Enjoy the rich tapestry of flavors this dish brings to your dining experience.

INGREDIENTS

398

Calories per serving

Beef 1.8 lbs (800 g) - roast beef cut

for the marinade: Curry paste 2 spoonfuls - red; Extra virgin olive oil 1 ½ tbsp (20 g); Fine salt to taste

for the sauce: Coconut milk 0.8 cup (200 g); Curry paste 2 spoonfuls - yellow; Lemongrass 2; Fresh chili pepper 1 - long red; Leeks 0.9 cup (80 g)

for the carrots: Baby carrots 1 ½ cup (200 g); Extra virgin olive oil 1 ½ tbsp (20 g); Fine salt to taste; Black pepper to taste; Wildflower honey 1 spoonful

for plating: Lettuce to taste; Parsley to taste

Preparation

How to prepare Beef steak with two curries

To prepare the beef steak with two curries, start with the accompanying carrots. Wash them and cut them in half lengthwise 1. Then arrange them on a baking sheet and season with salt, oil 2, black pepper 3.

and honey 4. Mix everything to flavor 5 and bake in a preheated fan oven at 465°F for about 10 minutes on the lowest rack. Then remove them 6 and keep them warm.

Move on to the sauce. Clean and cut the lemongrass 7, chili 8, and leek 9 into pieces.

In a saucepan, pour the coconut milk 10, add chili, lemongrass, and leek 11. Turn on the heat, add the yellow curry paste 12, mix everything

and let it cook over low heat for about 7 minutes 13. Meanwhile, take the piece of meat and cut it into 4 slices of 7 oz each, about 3/4 inch thick 14. Then pour the red curry paste, oil 15, and salt into a wide, shallow dish.

Mix with a spoon 16 until the paste dissolves. Then place the slices of meat inside 17 and turn them over to season both sides 18.

Heat a grill well, and as soon as it's hot, lay the slices of meat on top 19. Wait a couple of minutes and turn them 20. Cook them for another couple of minutes and in the meantime, heat and strain the coconut milk sauce 21.

As soon as the meat is grilled on the other side 22, transfer it to a cutting board and cut it into strips 23. Arrange the carrots on a lettuce leaf, sprinkle the meat with chopped parsley, and serve with the coconut milk sauce 24.