While the concept of the Surf and Turf originated in North America, it has become a favourite on restaurant tables across our own country.
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1kg of large green prawns
2 large cloves of garlic (mash well)
or a big squeeze of garlic from a tube
3 tablespoons of good quality olive oil
1 level teaspoon of salt (omit if preferred)
A splash of fresh lemon juice
4 thick steaks of your choice
Salad for serving (we chose baby spinach leaves, tomato and artichoke)
- Toss the prawns, garlic, olive oil, salt and lemon juice into a large zip-lock bag. Mix everything around until well coated; then seal the bag and place it in the fridge for a few hours to marinate, turning occasionally.
- Once your prawns are marinated, simply cook your steak on the barbecue until almost done. The prawns will only take a few minutes to cook.
- Empty the prawns and juices directly onto the hot plate and cook (moving them around every now and then so they absorb the sauce) until they turn pink.
- Serve your steak on a plate with the hot prawns piled on top. Garnish as desired and serve with a salad.