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!