CHECK OUT MORE RECIPES ON XXXX.COM.AU/ONTHETOOLS SAUCY SURF & TURF INGREDIENTS 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) 1 lime Parsley Dill Olive oil Salt & pepper INSTRUCTIONS Sauce: • Place the garlic and onion on the grill until it is caramelized 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 4 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 on a plate lined with a paper towel. Cover with foil to retain heat and rest for at least 3 minutes. • Once prawns are crispy and cooked, add them to the sauce with 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. FROM FIELD (AND OCEAN FLOOR) TO FORK Prep time 30 mins Serves 1

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Page 1: 180418 - XXXX - Recipes 005d27vbk614j5xdg.cloudfront.net/uploads/2018/08/15151936/Surf... · XXXX Gold. FROM FIELD (AND OCEAN FLOOR) TO FORK Prep time 30 mins Serves 1. Title: 180418

CHECK OUT MORE RECIPES ON XXXX.COM.AU/ONTHETOOLS

SAUCY SURF& TURF

INGREDIENTS250-300g Sirloin steak

100g King prawns (peeled, veined and head removed)

Rock salt

Cracked black pepper

ROJO SAUCE2 red capsicums

2 red banana chillies

1 small red onion (peeled and halved)

1 head of garlic (cut in half)

1 lime

Parsley

Dill

Olive oil

Salt & pepper

INSTRUCTIONSSauce:• Place the garlic and onion on the grill

until it is caramelized 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 for4 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 on a plate lined with a paper towel. Cover with foil to retain heat and rest for at least 3 minutes.

• Once prawns are crispy and cooked, add them to the sauce with 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.

FROM FIELD (AND OCEAN FLOOR) TO FORK

Prep time30 mins

Serves 1