Recipes SURF & TURF
SURF & TURF
Pull out all the stops and spoil your loved one with the best of both worlds not only on Valentine's Day but any day of the week. This sumptuous Surf 'n Turf spread is easy to prepare and guaranteed to make anyone's heart skip a beat.
- WHAT YOU WILL NEED -
- 1 x 250-300g steak of choice, ribeye or sirloin work well
- 1 Tbsp olive oil
- Cape Herb & Spice TEXAN STEAKHOUSE
- 4 sprigs fresh rosemary
- 2 large cloves of garlic, lightly crushed
- 2 Tbsp cold butter, cubed
- 12 tiger prawns, deveined & shelled but keep the head & tail on
- 1 Tbsp olive oil
- ¼ cup fresh parsley, roughly chopped
- Zest & juice of 1 lemon
- 90g butter, cubed
- Cape Herb & Spice PORTUGUESE PERI PERI
- Lemon wedges, for serving
- METHOD -
Start this amazing meal off by drizzling the steak with some olive oil and sprinkle over it with Cape Herb & Spice Texan Steakhouse Rub. Ensure you rub the seasoning well into the steak on all sides.
Then heat a cast iron pan on high heat. When the pan begins to smoke add your steak. Cook the steak to your desired doneness (see tips below) turning often to keep the spices from burning and the golden brown colour even on both sides. Remember to hold up the steak using tongs and cook it fat side down for a few minutes to render the fat and get it deliciously crispy.
When your steak is almost done to your liking, add the rosemary, crushed garlic and butter. The butter will bubble and sizzle, so get a spoon and spoon the flavoured hot butter all over the steak until it has finished cooking.
Remove the steak from the pan and allow it to rest.
Here are some steak cooking tips for your best steak yet!
Remember that the cut, size, shape and thickness of your meat will determine its cooking time. As well as the temperature of the meat before cooking. The only guarantee for the perfect steak is using a meat thermometer and checking the internal temperature. Another very important thing to remember is that your meat is still “cooking” while it is resting. Depending on the cut of meat the internal temperature can rise by another 3-5˚C. So take it off the heat just before it is at your desired doneness.
Rare - 50°C
Medium rare - 55°C
Medium - 60°C
Medium well - 65°C
Well done - 70°C
And now back to the prawns!
Place cleaned prawns in a large bowl and drizzle them with olive oil and season with parsley, lemon zest and a generous sprinkle of Cape Herb & Spice Peri Peri Rub. Toss the prawns to cover them in all the seasoning.
Heat a cast iron pan on high heat. Add the butter and when it begins to sizzle add the prawns and cook them for 1 minute per side until you see a deep rosy red on both sides. Then squeeze in the juice of 1 lemon, stir well and remove from the heat.
Slice the steak and serve with the hot prawns straight out of the pan.
This combo goes beautifully with a crisp green salad and some baby potatoes tossed with olive oil, wholegrain mustard, vinegar and herbs. ENJOY!!!
Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/
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