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Surf and turf with chorizo and aioli
Surf and turf with chorizo and aioli
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Indulge in a delicious surf and turf pairing of succulent scotch fillet and plump prawns.
Ingredients:
  • 8 medium chat potatoes
  • 80g baby rocket leaves
  • 2 tsp balsamic vinegar
  • 27.30 gm olive oil
  • 1 chorizo, thinly sliced diagonally
  • 12 medium green prawns
  • 4 beef scotch fillets
  • 79.20 gm bought aioli
Instructions:
  • Boil the potatoes in a large saucepan for 10 minutes until slightly tender, then slice into 5mm thick pieces.
  • Combine the rocket leaves, vinegar, 1 tablespoon of oil, salt, and pepper in a bowl and toss gently.
  • Preheat a large barbecue plate or char-grill over medium heat and brush with a little remaining oil. Cook potato slices for 2-3 minutes on each side until golden. Transfer to a plate and cover with foil to keep warm. Increase heat to medium-high, then cook chorizo and prawns for 2 minutes on each side until chorizo is golden and prawns are cooked through. Transfer to a large plate and cover with foil to keep warm.
  • Brush the steaks with the remaining oil and generously season with salt and pepper. Sear each side for 3-4 minutes for a perfect medium cook, or adjust time to your preferred level of doneness.
  • Arrange the potato, steaks, and baby rocket on serving plates. Place chorizo, prawns, and a dollop of aioli on top of the steaks.

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