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Surf & turf
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Total Time:
40 minutes
Grilled surf and turf: Succulent prawns marinated and grilled quickly for maximum flavor, paired with a thick double steak expertly cooked for a perfect sear outside and tender inside.
Ingredients:
  • 12 raw prawns shell on, from sustainable sources
  • 1 lime
  • 2 teaspoons Keralan spice paste
  • olive oil
  • 1 x 3 cm-thick sirloin steak (600g)
  • 2 flatbreads to serve
  • 2 limes
  • 1 Scotch bonnet optional
  • 1 mango
  • 1 carrot
  • 4 spring onions
  • 1 handful of roasted cashew nuts
  • ½ a bunch of fresh mint (15g)
  • ½ a fresh coconut (100g)
Instructions:
  • To butterfly the prawns, peel off the inner part of the shell, leaving heads and tails intact. Use a sharp knife to cut down the back of the prawns, remove the vein, and repeat with the rest. For the marinade, combine lime juice, spice paste, and 1 tablespoon of olive oil in a bowl, add prawns, and coat well. Let sit for 30 minutes to 1 hour. Fire up the barbecue with high and low coals for control. Score the steak fat, rub with ½ tablespoon of olive oil, salt, and pepper. Grill fat side down for 5 minutes on low heat, then move to high heat until crispy. Cook steak on each side for 4 minutes until medium rare. Rest on a plate. Grill prawns on high for 3 minutes per side. For the salad, zest and juice limes in a bowl, add 2 tablespoons of olive oil, salt, pepper, chopped mango, grated carrot, sliced spring onions, and cashews. Add mint leaves, grated coconut, toss to combine. Serve steak and prawns with salad and warmed flatbreads.

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