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On the Coals Surf & Turf I Kasai Grills

Method

Bit of Surf & Turf lets have it! Our Chef Bruno cooks up a feast on the Kasai Japanese Grill with a stunning rump steak and curried prawn skewers in a great little tandoori mix (why not add a bit of monkfish for a bit more luxury).

For the Surf
  • We recommend making the prawns first before grilling the steak, this way you won’t forget and over cook the steak. Once the steak is cooked and resting, add the prawns skewers
  • Place the oil into a bowl and add all the ingredients. Mix well into a paste.
  • Add the prawns to the paste and coat well.
  • Allow to sit for 30 minutes to marinate, then place onto a skewer
  • Place the prawn skewer directly onto the BBQ, turning once until the prawn is cooked or place in a hot oven for 6/8 mins.
  • Keep warm until ready to serve
For the Turf
  • Lift the steak out of the fridge and bring to room temperature. Season with a little salt and pepper and a light rub of oil. Pop it on the rack and cook to your liking.
  • Remove the steak and let it rest whilst you cook the prawns. With a minute to go on the prawns, place the steak back on the rack and pour over any juices left on the plate for added flavour.
  • Carve and serve along with the curried prawn skewer. Beautiful!
Ingredients
For the Surf
  • 8/10 x Tiger Prawns
  • 2 tbsp rapeseed oil
  • 1 tsp cumin seeds
  • ½ tsp coriander seeds
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • ½ tsp black salt
  • salt and pepper
  • 1 tsp red chilli flakes
  • 2 tbsp ginger garlic paste
  • ½ tsp turmeric powder
  • ½ lemon juice and zest
  • 2 tbsp greek yoghurt
For the Turf
  • 1 x 8oz ribeye steak

Video