There’s nothing better than a beautiful steak topped with some of the ocean’s finest.
Check out our saucy surf and turf, straight from the field (and the ocean) to your fork.
PREP TIME: 30 mins | SERVES: 1
INGREDIENTS:
STEAK:
- 250-300g sirloin steak
- 100g king prawns (peeled, veined, and head removed)
- Rock salt
- Cracked black pepper
ROJO SAUCE:
- 2 red capsicums
- 2 red banana chillies
- 1 small red onion (peeled and halved)
- 1 head of garlic (cut in half)
- Lime
- Parsley
- Dill
- Olive oil
- Salt and pepper
INSTRUCTIONS:
SAUCE:
- Place the garlic and onion on the grill until it is caramelised and soft.
- Char capsicums and chillies until the skins are blackened.
- Rinse capsicums and chillies under cold water to remove excess burnt skin and seeds.
- Combine garlic cloves, onion, chilli, peppers, a glug of olive oil and a squeeze of lime juice in a blender.
- Puree until smooth and silky. Set aside.
SURF AND TURF:
- Season the steak and prawns well with salt and pepper. Let them come up to room temperature.
- Char the sirloin on the grill for four minutes on a high temperature.
- Turn the steak and place the prawns on the grill.
- Once you see blood rising back through the steak, take it off the grill and place it on a plate lined with a paper towel. Cover with foil to retain heat and rest for at least three minutes.
- When prawns are crispy and cooked, add them to the sauce and chopped parsley and dill.
- Toss the prawns in the sauce until they are beautifully coated and build them up on top of the sirloin.
- Spoon some of the excess sauce around the plate.
- Get stuck in with an ice cold XXXX GOLD.