A surf & turf classic

Combining a perfectly cooked steak with succulent prawns, surf & turf embodies steakhouse luxury by bringing together the best of land and sea.

Surf & turf

Serves 2

Ingredients

For the turf

2 x 15cm beef bone marrow, halves
½ cup butter, softened
Handful parsley, rosemary and sage, finely chopped
Salt and milled pepper
2 x 250g rib-eye steaks
1 Tbsp olive oil

For the surf

5 Tbsp butter
2 cloves garlic, finely grated
1 lemon
6-8 Black Tiger Prawns, cleaned
2 tsp peri-peri spice
Salt and milled pepper

Method

Preheat oven to 200°C.
Place bone marrow on a baking tray, cut side up. Season. Roast for 30 minutes. Remove and set aside to cool.
Mix the roasted bone marrow, butter and herbs. Season.
Season the steaks. Heat olive oil on a high heat and fry the steaks to your liking, about 4 minutes per side.
For the surf, heat 3 Tbsp butter in a pan over a medium heat and sauté garlic for a minute. Add lemon zest and juice, to taste. Season.
Heat the remaining 2 Tbsp butter in pan and fry the prawns for 1-2 minutes per side, sprinkling with peri-peri spice before turning. Season.
Top the rib-eye steaks with the bone marrow butter and the prawns with the garlic butter sauce.
Serve with savoury rice.