Surf 'n' Turf Prawn and Rump Steak

Nutrition per serve

Ingredients

• 2pcs potato
• 1pcs tomato
• 1pcs Lebanese cucumber
• 1pcs lemon
• 2pcs beef rump steaks
• 200g peeled prawns
• 10g pepper and garlic seasoning
• 50g mixed salad leaves
• 15ml olive oil
• 10ml extra virgin olive oil
• 5ml red or white wine vinegar
• 20g butter

Method

1. Step 1 — Bake fries
   Preheat the oven to 200C, fan-forced. Line a large oven tray with baking paper. Cut the unpeeled potatoes lengthwise into 1.5cm-thick fries and put on the lined tray. Drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Bake for 25 mins or until golden and tender.
2. Step 2 — Prep salad and dressing
   Meanwhile, cut the tomato into wedges. Thinly slice the cucumber. Combine 2 tsp extra virgin olive oil and 1 tsp red wine vinegar in a large bowl and season with salt and pepper.
3. Step 3 — Prep lemon
   Finely grate the zest of half the lemon, then juice the half. Cut the remaining lemon into wedges.
4. Step 4 — Cook steaks
   Drizzle the steaks with 2 tsp olive oil and season with salt and pepper. Heat a medium frypan over high heat until hot. (It's important to have the pan very hot before adding the beef, or it may stew slightly and become tough.) Reduce heat to medium-high and cook the steaks for 2-3 mins each side for medium-rare, or until cooked to your liking. Remove from the pan and rest for 3 mins.
5. Step 5 — Cook prawns
   While the steaks are resting, heat 20g butter in the same pan over high heat. Cook the prawns, stirring, for 2-3 mins until just cooked through. Add the lemon zest, 1 tbs lemon juice and 3 tsp pepper and garlic seasoning* (reduce for less of a pepper kick) and toss to coat. Remove from the heat and season with salt.
6. Step 6 — Dress salad and serve
   Add the salad leaves, tomato and cucumber to the dressing and toss to combine. Divide the steaks, prawns, fries and salad among plates and serve with the lemon wedges.

Allergens

Sulphites, Milk, Crustacean, Gluten, Sesame, Soy, Wheat