Surf n' turf- flank steak and prawns with a salad of grilled romaine

  • For the steak
  • 1-1.5kg flank steak
  • 4 cloves garlic, minced
  • 1/2 yellow onion, minced
  • 50g brown sugar
  • 1/2 tsp grated fresh ginger
  • 120ml worcestershire sauce
  • 120ml soy sauce
  • 1 tbsp freshly ground pepper
  • 50ml lemon juice
  • 50ml olive oil
  • 2 bay leaves
  • 350ml dark ale or stout
  • For the prawns
  • 500g fresh prawns, peeled and deveined
  • 50ml olive oil
  • 50ml lime juice
  • 2 cloves garlic, minced
  • 1 tsp sea salt
  • 2 pinches hot paprika (or chilli powder)
  • For the salad
  • 30ml lemon juice
  • 30ml olive oil
  • 1 tbsp mayonnaise
  • 1 tsp red wine vinegar
  • 1 tsp dijon mustard
  • 2 heads cos lettuce
  • 1 sliced tomato, optional
  • 1 slice red onion, optional
  • Salt and freshly ground black pepper
For the steak:
1) Score the top and bottom of the flank steak. Mix all ingredients in a 4.5 litre sealable bag. Release as much air as possible from the bag and let marinate overnight.

2) Remove steak from marinade and season with salt and pepper.

3) On a preheated griddle, cook over high heat 3 minutes per side for medium rare. Remove and let rest for 5 minutes.

For the prawns:
1) Combine all ingredients in a sealable bag and shake to coat. It can marinate for up to 1 hour but no longer.

2) Remove the prawns from the marinade and place on preheated griddle, turning only once, until curled and pink. Serve with the steak and salad.

For the salad:
1) Combine all ingredients, except the lettuce, tomato, and onion, in a bowl and whisk well to incorporate. Season with salt and pepper.

2) Slice the heads of romaine lengthwise and brush with a little olive oil. Place on a preheated griddle and cook the lettuce, moving it around carefully, until charred and nice griddle marks form.

3) Remove the lettuce and tear into pieces. Place in a bowl with the onion and tomato and drizzle with the dressing.

4) Serve with the steak and prawns.

For the dish assembly:
1) Using a plate with a wide lip, place the griddled salad in the center. Then plate slices of steak and prawns alternating around the lip.

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