Impress Dad with Surf and Turf
Celebrating Father’s Day at home this year? Treat dad to an indulgent ‘surf and turf’ made with chef quality prawns and mouthwatering steaks.
For those of you that don’t know, surf and turf or is a main course combining seafood (surf) and red meat (turf).
We think the best way to cook them is on a flaming hot BBQ, but the dish also works well on a cast iron grill or good quality frying pan.
Here’s what you need!
Surf and Turf Ingredients
- JJ Black Tiger Prawns (FSH465)
- OR Premium King Prawns (FIS565)
- JJ Ribeye Steak (MEA393)
- Lemon Juice, 1 tbsp
- Balti Paste, 1 tbsp
- Ginger Paste, 1 tbsp
- Garlic Paste, 1 tbsp
- Curry powder, 1 tsp
- Generous helping of sunflower oil
- Heat the oil and add all the ingredients, aside from the butter.
- Stir on a medium heat.
- Add a little water and reduce. Once the sauce is thick, it is ready to use.
Deveining the Prawn
- Hold the tiger prawn in the middle, with the curved back of the prawn facing up.
- Run the tip of a sharp knife, lengthwise, down the middle of the shell, deep enough to cut the prawn’s flesh.
- Rinse and remove the black vein.
Applying the Marinade
- Add salt and lemon juice to the deveined prawns
- Drizzle the sauce in the cut area and leave to rest for an hour in the fridge
- Place small slabs of butter in each prawn to help it stay moist while cooking
- Melted butter can be used to brush the prawns while cooking
Cooking the Prawns
- Preheat the grill to 180c or prepare a flaming hot BBQ.
- Cook the prawns for 3 minutes on each side, brushing occasionally with butter
- Serve with your steak and all your favourite sides
Cooking the Steak
- Allow steaks to reach room temperature before cooking
- Marinate the steaks with olive oil
- Prepare a flaming hot pan or BBQ grill
- Cook for two and a half minutes on each side for medium-rare.
- Add salt while cooking, not before.
- Rest for 5 minutes before serving
TOP TIP: Cook your steaks first so you can do the prawns while the steaks are resting