Main Meals

Steak with cashew nut cream

2 hours
20 minutes

Making your own cashew nut cream is easier than you think. Serve it up with this carpaccio-style steak and green beans for a wholesome midweek meal.

Wine/Spirit Pairing
Woolworths Boplaas Tinta Barocca

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  • 100 g roasted cashews
  • 1⁄2 cup vegetable stock, heated
  • 600 g Woolworths Angus rump steak
  • 4 T olive oil
  • 1 cube each Woolworths prepared garlic, chilli and ginger, cube of each
  • sea salt, to taste
  • 200 g fine green beans, blanched

1. Soak the cashew nuts in the hot stock for 2 hours while the meat is freezing.

2. Pat dry the steak using kitchen paper. Remove any fat and discard. Mix the olive oil, ginger, chilli and garlic and rub the steak well with the mixture. Season with salt.

3. Heat a little olive oil in a large pan until very hot. Sear the steak on both sides until just golden, about 2 minutes a side.

4. Remove from the pan and immediately wrap tightly in clingwrap. Freeze for 2 hours while the cashew nuts soak.

5. Strain the cashew nuts, reserving the stock. Blend the cashews with a little of the stock until smooth and creamy.

6. Remove the clingwrap from the steak and slice as thinly as possible using a very sharp knife. Fry any garlic, chilli and ginger that falls off the steak until crispy.

7. To serve, arrange the steak on a platter, drizzle with olive oil, sprinkle over the crispy garlic, chilli and ginger and season. Serve with the beans and cashew cream.

Find more steak recipes here. 

Photographs: Robbert Koene 
Production: Hannah Lewry 
Food Assistant: Claire-Ellen Van Rooyen 

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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